Sumac is one of Jordan [The Caker’s] favourite spices (actually a dried and powdered fruit) and is as lovely in desserts as it is in savoury cooking. It has a vibrant mulled wine red colour and a subtle tart, lemony flavour which works wonderfully with raspberries. Here is a recipe for a classic cake which is taken to another level with a little pop of citrussy sumac. For best results make in a Kenwood kMix Kitchen Machine.
Serves 12
For the cake
150g butter, softened
150g caster sugar
1 tsp vanilla extract
3 free range eggs
150g plain or spelt flour
50g ground almonds
2 tsp baking powder
Pinch sea salt
1⁄2 cup whole milk
100g white chocolate buttons
150g fresh or frozen raspberries
For the topping
3⁄4 cup mascarpone
1⁄2 tsp vanilla extract
1 tbsp good-quality raspberry jam
For between the layers
4 tbsp good-quality raspberry jam
1 tsp sumac
For the decorations
1 tsp sumac
Handful fresh or frozen raspberries
Dried edible flower petals (optional)
1. Preheat the oven to 180°C on fan bake. Line two 22cm tins with baking paper.
2. Cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time.
4. In two parts, mix in the flour, ground almonds, baking powder and salt. Finally, add the milk. Stop your kitchen machine once all the ingredients are combined, taking care not to overmix.
5. By hand, stir through the white chocolate.
6. Evenly divide the batter between the two tins and spread out to the sides. Dot in the raspberries, pressing them down lightly.
7. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
8. Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
9. Meanwhile, in a small bowl mix together the mascarpone, vanilla and jam.
10. Once the cakes are completely cool, spread a layer of jam onto one of the layers and evenly sprinkle over a teaspoon of sumac. Place the second layer directly on top. Spread a neat layer of the mascarpone mixture onto the top of the cake and decorate with another sprinkled teaspoon of sumac, fresh or freeze-dried raspberries and flowers, if using.
Serve at room temperature. Refrigerate in an airtight container for up to three days.
For more recipes and inspiration visit https://www.kenwoodworld.com/en-nz and https://www.thecaker.co.nz
