Ingredients
1 1/2 cups spelt flour wholemeal
337 1/2 grams plain flour cups
3 teaspoons baking powder
1 cup baking powder Natvia
2 lemons
4 eggs
1/2 cup butter just melted
1 1/2 cups Greek yoghurt
1/2 cup lemon juice
icing
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Preheat oven to 180°C/ 356°F and spray two sandwich tin pans with oil. Sift flours and baking powder into a large bowl and stir through Natvia and lemon zest. Whisk together eggs, butter, yoghurt and lemon juice until well combined. Make a well in the center of the dry ingredients and add the wet mixture, whisking until combined. Pour batter into tin pans and bake for 20-25 minutes or until an inserted toothpick or skewer comes out clean. Transfer to a wire rack to cool in the tin. Using a stick blender, blend mascarpone, yoghurt and Natvia to a smooth paste. Spread half the icing over one of the cakes, top that cake with the other cake, and spread remaining icing over the top to serve.
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Pure vanilla extract — everyday baking, custards, frosting
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Rotating stand for smooth cake frosting and decorating