sweetkelly gibneyComment

Blackcurrant, cardamom & spelt cake w/ honey mascarpone

sweetkelly gibneyComment
Blackcurrant, cardamom & spelt cake w/ honey mascarpone

I love a simple cake like this. With a hint of fruit, just the right amount of sweetness and an elegant creamy accompaniment. I've left the top without fussy icing because I love seeing the jewels of fruit popping through.

The soft spice notes added to this recipe and the toffee flavour of coconut sugar help create an Autumnal cake that feels perfect for the season. It's a wonderful match for the delicious Nautilus Estate Cuvee NV. I worked really hard to come up with a cake that would allow you to drink bubbles with it because that sounds like such a wonderful treat!

Kelly xo

P.S I regularly write recipes to pair with the fabulous wines of Nautilus Estate. You can link through to some of my absolute favourites below.

Crunchy (spiced) fish tacos w/ zesty yoghurt & line sauce

Chocolate, cherry & pinot noir puddings

Zucchini, halloumi & mint fritters

Creamy leek, mustard & mushroom chicken w/ cauliflower rice

BLOG_Nautilus MOthers Day Blackcurrant2.jpg

Blackcurrant, cardamom & spelt cake w/ honey mascarpone

Serves 8

150g room temperature butter – cut into cubes

3/4 cup coconut sugar

3 free-range eggs

½ cup Greek yoghurt

1 teaspoon good-quality vanilla essence

3/4 cup white spelt flour

1 ¼ cup almond meal

1 rounded teaspoon baking powder

1 teaspoon ground ginger

1 teaspon ground cardamom

½ teaspoon ground nutmeg

¾ cup frozen blackcurrants


400g mascarpone

1 rounded tablespoon Manuka honey

1/8 teaspoon ground cinnamon

To serve: icing sugar for dusting


Preheat oven to 180 degrees Celsius.

Place butter and sugar into a stand mixer. Cream together until pale and almost mousse-like in texture. Add the eggs, yoghurt and vanilla essence. Mix well.

Add in the remaining ingredients (except blackcurrants) and mix until just combined.

Divide the batter between 2 well-greased sandwich tins. Use a spatula to smooth the top. Sprinkle the batter with blackcurrants. (It is important not to defrost them first). Press the berries into the batter.

Bake for 20-25 minutes until a skewer comes out clean when inserted.

Leave the cakes to cool in the tin for 60 minutes before removing.

The cakes can be layered up to 4 hours before serving.

Mix the mascarpone, honey and cinnamon together. Use a spatula or wide knife to spread evenly on top of one of the cakes. Place the other on top gently and place in fridge. Remove from the fridge 30 minutes before serving. Dust with icing sugar just prior to serving.