Baked with Mother’s Day in mind, these light, fluffy sponge cakes filled with cool cream cheese frosting and blueberries to top are the best!
Feeling inspired to make something sweet from the garden? Try this easy carrot cake recipe.
For the cake
2 organic free range eggs
175 g muscovado sugar
150 ml olive oil
50 g butter, softened
200 g carrot, finely grated
225 g plain flour or wholemeal flour
1 tsp baking powder
2 tsp ground cinnamon
2 tbsp honey
115 g half fat cream cheese
4 tbsp butter, softened
85 g icing sugar (Tate and Lyle)
1 tsp grated lemon rind
Preheat the oven to 190° C/375°F/Gas 5. Grease out the cake tin with a bit of extra butter.
Put the sugar, oil and softened butter in a large mixing bowl and beat together. Then add the eggs. Mix well with a large spoon. Add the carrot, then mix again.
Sift in the flour and baking powder gradually by stirring as you go. Add the cinnamon and the honey. Mix everything together until well incorporated.
Pour the mixture into the well greased cake tin and bake at the bottom of the oven for 40-50 minutes until it has risen nicely and has a spring to the touch.
Carefully take it out the oven and turn it out into a cooling rack. Allow to cool completely before frosting.
Put the cream cheese in a (new clean) bowl with the softened butter and mix slowly. Add the icing sugar gradually, stirring as you go. Add the lemon rind and mix everything together.
You can either spread the icing over the top of the cake or carefully cut the sponge cake in two and use it as a filling for the middle of the cake (as I have done in the pic!)
If you choose the latter option, sift some additional icing sugar and sprinkle the grated lemon rind on top and enjoy!