honey + almond cake with vanilla mascarpone + fresh raspberries

Be the favourite in the office when you rock up with this bad boy, and it’s not even hard to make!

This easy Honey and Almond Cake with Vanilla Mascarpone and Fresh Raspberries is not only gobsmackingly beautiful but it also has a lovely subtle flavour that comes to life with the toppings.

Plus, it’s GLUTEN FREE! 💃

INGREDIENTS
Cake:
* 3 large eggs
* 2 tbsp butter, melted
* 1/2 cup caster sugar
* 1/4 cup creamed honey
* 2 heaped tbsp coconut milk (or 3 tbsp cow’s milk)
* 1 tbsp vanilla bean paste
* 1 1/4 cup almond meal
* 1/2 cup gluten-free flour
* 1 1/2 tsp baking powder
* Pinch of sea salt

Topping:
* 125ml cream
* 120g mascarpone
* 1 tbsp creamed honey
* 1 1/2 tsp vanilla bean paste
* 3 tbsp raspberry jam
* 300g fresh raspberries

METHOD
1. Preheat your oven to 170°C and line a 20cm round cake tin with baking paper.
2. In a medium bowl, whisk together the eggs, melted butter, caster sugar, honey, coconut milk, and vanilla until smooth.
3. In another bowl, sift the gluten-free flour and baking powder, then mix in the almond meal and salt, ensuring there are no lumps.
4. Gently whisk the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for a few minutes, then turn it out onto a wire rack to cool completely.
5. Whisk the cream until it reaches a soft, ribbony consistency (not fully whipped). Add the mascarpone, honey, and vanilla, and whisk until smooth and well combined. If the mixture feels too firm, add a splash of cream to loosen it.
6. Spread the raspberry jam evenly over the cooled cake. Top with the mascarpone cream, spreading it to the edges.
7. Arrange the fresh raspberries in neat circles with the tips facing up, continuing until the entire cake is covered.
8. Serve immediately and best eaten on the day.