On Wednesday last week, it was my colleague Mara's birthday. I love making birthday cakes, so I made Mara a Cardamom Layer Cake with Raspberry Buttercream and Jam.
The cake recipe is unusual in that it contains no butter or oil. It is the Cardamom Cake from Lomelino's Cakes, the recipe for which is online here. Instead of making two layers and slicing them, I used my Wilton six-inch layer cake tins (compliments of Kayte).
I filled the layers with raspberry buttercream (based on my favourite Primrose Bakery vanilla buttercream recipe) and raspberry jam:
and topped the cake with more raspberry buttercream, and decorated it with chocolate letters and cute little sugar decorations from Coles:
I made a little cupcake with icing for myself so that I could try the cake, and loved its lightness. The cardamom is quite subtle and doesn't overwhelm the delicate flavour of the cake.
Mara said she and her family enjoyed this cake, including her non-sweets loving Dad. I call that a win!