Ingredients
225g butter, softened
200ml maple syrup
4 eggs, free-range
2 blood oranges, juice and zest
225g spelt flour
2 tbsps baking powder
FILLING/TOPPING
250ml double cream, whipped
75g pistachio nuts, chopped
3 figs, fresh and sliced
1 blood orange, peeled and segmented
Overview
Niamh is a chef and food stylist with a love of real food, grown and cooked simply.
Method
- Preheat the oven to 180°C/350°F/Gas 4.
- Grease and line 2 x 8-inch cake tins.
- Whisk together the butter and maple syrup.
- Add the eggs one at a time, beating between each addition.
- Add the blood orange zest and stir through.
- Sift in the spelt flour and the baking powder.
- Add the juice of the blood oranges and mix well.
- Spoon the batter into the prepared cake tins and bake in the preheated oven for about 25-30 minutes or until golden and springy to the touch.
- Leave the tins to cool on a wire rack, then remove the cakes from the sandwich tins.
- Lay the first layer on a plate and spread with a layer of whipped cream. Lay some fig and blood orange segments on top of this.
- Place the next layer of cake on top carefully.
- Spread some more whipped cream over the top of this and arrange the remaining fruit on top.