Organic Raspberry Queen Cake – Happy Birthday Elisabeth 11!
Happy ninetieth Birthday to her majesty Queen Elisabeth 11! What an extraordinary life of service and duty our monarch has led. We are celebrating at Ethical Hedonist Magazine, with a suitably regal and organic raspberry queen cake recipe from one of our editor’s favourite, Made in Britain brands – Potters. Who make curious herbal balms and remedies that are indispensable in the Ethical Hedonist first aid cabinet. AJ remembers her mum sending her school with a dose of Potter’s Malt extract and sometimes, as a special treat, a glass of fortified, iron rich wine! Did she go to school ever so slightly tipsy? Just a bit, and a gorgeous glow!
This delicious cake is filled and decorated with British organic raspberries. The gentle apricot puree brings out the natural sweetness from the malt and the almond butter gives a lovely dense structure to the sponge. We have used organic ingredients for our cake. They taste better, and we support organic food and farming with a passion! You can buy organic store cupboard ingredients from independent suppliers such as – www.naturalcollection.com – they have a good selection of dried organic baking goods.
Prep time: 30-40 minutes, plus cooling
Cook time: 30 minutes
75g unsalted organic butter, cut into cubes, plus extra for greasing
100g dried, unsulphured apricots, chopped
juice and zest of 1 organic orange
75g Potter’s Herbals Malt Extract
100g almond butter
3 medium organic eggs
100g organic self raising flour
100g ground organic almonds
½ tsp baking powder
1 tsp vanilla essence
25g flaked almonds
½ tsp icing sugar (just for effect)
For the filling
125g organic double cream
1 tbsp agave syrup
1 tsp vanilla essence
150g organic raspberries
1 Preheat the oven to 180C, 160C fan, gas 4. Grease and line 2 x 20cm round tins with baking paper.
2 Place the apricots and orange juice (100ml) in a pan, bring to a gentle simmer and cook over a low heat for 10 minutes, covered, until the apricots are fully softened and slightly broken down. Pour into a food processor and blitz until smooth. Add the butter and pulse until the butter has combined with the apricots and you have a thick puree. Pour into a bowl.
3 Beat the malt extract, almond butter and orange zest into the apricot mixture with an electric hand whisk then beat in the eggs, adding one egg at a time, adding in a spoonful of the flour after each. Beat in the remaining flour with the, ground almonds, baking powder and vanilla essence. Divide the mixture between the cake tins and sprinkle the raspberries onto one of the cakes with the flaked almonds, leaving the other cake plain. Press half of the raspberries into the cake mix leaving the other half sitting on top. Place into the oven and bake for 15-20 minutes, until just golden and a skewer inserted into the middle of the cake comes out clean. Remove from the oven and cool on a wire rack.
4 Beat the mascarpone, double cream and agave syrup in a bowl, with a spoon, until it can stand on its own in thick peaks. Spread onto the bottom cake (the one without the raspberries) then top with the raspberries. Top with the other cake and sprinkle with icing sugar to serve.
For more info on Potter’s Malt Extract www.pottersherbals.co.uk
Stockists for Potter’s Malt Extract
Holland and Barrett – Potter’s Malt Extract
Ocado – Potter’s Malt Extract
Amazon – Potter’s Malt Extract