We feel blessed to be the first to present a recipe from Undone Girl Jordan Rondel‘s beautiful new cookbook, The Caker: Wholesome Cakes, Cookies and Desserts, published by Beatnik and due for release on September 10th.
“This title speaks for itself!” says Jordan. “This beautiful, modern, coffee table-esque book is a collation of 76 seasonal recipes, all with a focus on being wholesome and nutritious. Here you’ll find plenty of vegan, gluten, dairy and refined sugar-free sweet treats, which are so delicious you’d have no clue they were good for you.”
Keep an eye out here for pre-order info.
Oh and if you’re obsessed with extraordinary homeware like we are, you may wish to know the exquisite cake slice on the cover is a solid brass Tom Dixon design via Simon James Concept Store, and the pretty cake plate is by Morgan Haines from Tessuti.
Gluten-Free Buckwheat, Honey, Raspberry & Rose Water Cake with Cream
A deliciously unfussy and light cake with a lovely moist texture. Because of the honey in this cake, it gets quite brown quickly, so just keep an eye on it.
200g butter, softened
100g ground almonds
3 organic eggs
100g buckwheat flour
2 tsp baking powder
200ml runny honey
1 tsp vanilla
1 Tbsp rose water
130g fresh or frozen raspberries
200ml fresh cream
1 Tbsp Greek yoghurt
1 Tbsp honey
1 tsp rose water
1 tsp vanilla extract
fresh or dried rose petals
Preheat oven to 170°C fan bake. Line a 22cm cake tin with baking paper.
In the bowl of an electric mixer, cream the butter until pale, light and fluffy. And the ground almonds and beat in the eggs, one at a time. Gradually add in the flour and baking powder.
Fold in the honey, vanilla and rose water, being careful not to overmix.
Pour the batter into the tin and dot in the raspberries, pressing down lightly with a spoon.
Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cake to cool for around 10 minutes before turning onto a cooling rack.
Meanwhile, make the cream icing. Whip the cream with an electric beater to ribbon consistency, gently fold through the yoghurt, honey, rose water and vanilla.
Once the cake is cool, apply a generous amount of the cream icing to the top of the cake and top with some rose petals and raspberries.
Photography by Sally Greer