From our farm to your fork, we’ve created this delicious Christmas-inspired cake with our friends at Baker & Co. Made lovingly with our eggs, this cake celebrates the taste of summer and the festive season.

 
 

Ingredients

Cake:

  • 2 cups flour

  • 2 tsp baking powder

  • 250g butter, softened

  • 2 cups caster sugar

  • 6 Otaika Valley Free Range Eggs

  • 1 cup sour cream

  • 1 cup frozen raspberries

  • 3/4 cup chopped pistachios

  • 1 cup good quality white chocolate cut into chunks

Raspberry Coulis:

  • 2 cups frozen raspberries

  • 2 tbsp caster sugar

  • 1/3 cup water

  • 1 tbsp cornflour

  • 1 tbsp water

Vanilla Buttercream:

  • 200g butter, softened

  • 600g icing sugar

  • 2 tsp vanilla bean

  • 100ml cream

 

Directions

  1. Pre heat oven to 165 degrees on fan bake.

    Line two 9-inch cake tins with baking paper.

    Whisk together flour & baking powder, sit to the side.

    Using a stand mixer or electric beater whisk the butter & sugar until light and fluffy then add in one egg at a time mixing well after each addition. The mixture may split, don't worry this is normal.

  2. Once all the eggs have been mixed in, on slow add in half of your flour mixture. Mix until just incorporated then add in half your sour cream. Mix until the batter comes together. Continue again to use your remaining flour & sour cream.

  3. You will now have a lovely thick cake batter; gently fold through your pistachios & white chocolate.

  4. Evenly divide the batter and place in each of the two tins, sprinkle your raspberries on top.

  5. Place in the oven and bake until lightly golden and when you gently touch the cake it springs back. This will take 30 - 45 minutes.

  6. While the cake is cooling, prepare the raspberry coulis & buttercream.

    Raspberry coulis:

    In a pot add raspberries, sugar & first measure of water. Bring to a simmer.

    Combine the water & cornflour and mix to combine. Pour into the raspberry mixture and continue to stir as the coulis thickens. Simmer for 5 minutes or until the coulis has thickened. Place in the fridge to cool.

    For the vanilla buttercream:

    Using a stand mixer or electric beater mix butter until soft and light in colour.

    Add in icing sugar & vanilla and mix until it is starting to combine with the butter, slowly pour in cream. Beat on high until you have a lovely fluffy buttercream. Leave out at room temperature until you are ready to ice your cake.

    To assemble your cake:

    Take two layers out of the tins, ensure the cakes are cool before you start to decorate. Place one layer of cake on your plate of choice. Spread a thin layer of buttercream and create a border around the edge. Fill this in with the raspberry coulis. Place the second layer of cake on top and cover the cake with your remaining buttercream. Decorate with freeze dried raspberries, pistachios & gold leaf.

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