Raspberry and White Chocolate Layer Buttermilk Cake Recipe

To make a basic better buttercream:

1. Place the cornflour in a small saucepan, add the rice milk and stir until smooth, then add the coconut milk. Place over a medium heat, stirring constantly until boiling and thickened - because it is so thick, you won't see bubbles to indicate the a boil but rather a gently lift at the base of the pan. Spoon into a small bowl and press some baking powder directly onto the surface to stop a film for forming. Cool to room temperature
2. Using a stand mixer with paddle attachment, beat the butter until it's light and fluffy, then add the icing sugar and beat for a few more minutes until it's light and well combined. Add the cooled mixture (in small chunks), vanilla extract and lime juice and beat for another 2-3 minutes, or until the icing is beautfifully smooth and fluffy, scraping down the sides from time to time
3. Place in the fridge to set just a little before using, but don't leave it too long, or the butter will set hard. If the buttercream has become too firm to use, let it sit at room temperature to soften first.

To make the raspberry buttercream:

1. Place 90g of raspberries in a fine sieve and place over a bowl
2. Using the back of a spoon, press the berries into the sieve to get a lovely puree. You will need 3tbsps of puree
3. Discard the seeds. Omit the lime from the above buttercream recipe, and beat. Add 2tbsps of the puree and the vanilla extract to the butter mixture and beat for 2-3 minutes or until smooth and fluffy, adding the remaining puree.

To make the white chocolate buttercream:

1. Place 100g chopped good-quality white chocolate in a heatproof bowl over a saucepan of just-simmering water, and melt until smooth
2. Reduce the above lime juice quantity to 1tsp and when the buttercream is smooth and fluffy, add the warm melted chocolate at the end
3. Continue to beat until the chocolate is well incorporated.

To make the cake:

1. Preheat the oven to 180°C (350°F/Gas 4). Line the base and sides of three 20 cm (8 inch) sandwich cake tins with baking paper
2. Sieve the flour, baking powder and baking soda into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt
3. Place the egg yolks, vanilla extract and buttermilk in a small bowl and whisk together
4. Break the butter up into rough chunks and add to the flour mixture together with one- third of the buttermilk mix. Beat on low–medium speed and when it starts to come together, add the remaining buttermilk mixture and beat together on low speed. When it begins to come together, increase the speed to medium–high and beat until thick and creamy, about 30 seconds. Fold the raspberries in by hand. Divide the mix between the tins and gently smooth over the surfaces with an offset palette knife
5. Bake for 40–45 minutes or until a skewer inserted into the middle comes out clean
6. Remove from the oven and cool in the tins for 30 minutes before moving to a wire rack to completely cool
7. To put together the cake, place one cake on a cardboard round, and place this on a rotating cake stand. Using an offset spatula, spread half of the raspberry buttercream on top of the cake. Place the next cake on top and spread with the remaining raspberry buttercream. Top with the final cake
8. You need to apply the white chocolate buttercream two separate times — the first layer will seal in the crumbs and make a smooth surface for the second application. Spread an even coating of white chocolate buttercream around the edges of the cake and on the top — I like to use a 15 cm (6 inch) straight spatula. You will most likely use most of the buttercream, but don’t use it all now — the quantity of white chocolate buttercream is enough to coat this cake well, but you just can’t afford to waste any. It doesn’t have to be perfect — you are going to take care of any messy bits in a minute. Then using a squared-off dough scraper, place the squared side on the base of the cake stand and against the side of the cake and gently rotate the cake stand in an even manner with your other hand — making sure you only apply light pressure on the buttercream. This will give you a smooth spread of buttercream. Use your palette knife to even off the top, and again, it doesn’t have to be perfect, just close. Place in the fridge or freezer (I use a very sturdy knife to get under the cardboard round to help pick up the cake and to help lower it onto the shelf) to firm up for a few minutes (or longer if in the fridge)
9. Remove the cake from the fridge and apply another layer of buttercream to the sides and top. Repeat the process with the dough scraper and palette knife until the cake is how you would like it. Remember that buttercream responds to temperature — in very hot weather, you may need to refrigerate the cake and bring it out about 40 minutes before serving for the cake and buttercream to relax (again, this depends on the ambient temperature of the room)
10. Leftovers keep very well stored under a cake dome for up to 2 days, depending on the temperature, or in an airtight container in the fridge, and they freeze well too.

Taken from Wholefood Baking (Murdoch Books; £17.99)

Ingredients

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• 390 g unbleached white spelt flour
• 11⁄2 teaspoons baking powder
• 1 teaspoon baking soda (bicarbonate of soda)
• 210 g golden caster (superfine) sugar
• 1⁄4 pinch of sea salt
• 8 egg yolks, at room temperature
• 1 tablespoon natural vanilla extract
• 330 ml cultured buttermilk
• 230 g unsalted butter, softened
• 160 g fresh or frozen raspberries (if frozen, do not thaw)

For the buttercream:

• 1tbsp cornflour
• 60ml rice milk
• 60ml coconut milk
• 125g unsalted butter, softened
• 75g golden icing sugar
• 2tsp natural vanilla extract
• 2tsp lime juice
• 90g raspberries
• 100g good-quality white chocolate