Updated: Aug 10, 2020
In the months of June, July and August, our family has a tidal wave of birthday celebrations and gatherings. It's such a busy but absolutely beautiful time to which our kitchens are always flooded with warming smells of baking cakes and cooking soups!
Here is our little Ayurvedic tribute to the celebration cake, it's delicious, creamy, light yet indulgent... All the things you want and need in a great birthday cake. We hope you are able to enjoy this with your family and friends also, the added cardamom assists with digestion after a heavy birthday dinner or lunch, so it's a win on many levels!
WHAT YOU WILL NEED
Double the mixture so create a layer cake with the below coconut butter cream in between for true indulgence....
1 cup SR raising flour of your choice
1 cup of semolina (fine or course)
1 cup desiccated coconut
3/4 cup coconut sugar
1 tsp (heaped) of cardamom powder
1 cup coconut milk or cow's milk (preferably full cream, bio-dynamic and organic)
125 grams ghee melted
COCONUT BUTTER CREAM
1 cup ghee, solid at room temperature if possible
1 teaspoon vanilla extract
2-3 cups powdered sugar (depending how sweet you want it - 3 cups makes a VERY sweet buttercream!)
5 tablespoons organic coconut milk
Toasted coconut flakes to finish
Turn the oven on to 180 degrees celsius and lightly grease and line a 24 cm spring form pan.
To make the cake, mix all the dry ingredients together in a large bowl with a wooden spoon.
Make a well in the centre of the mixture and pour in ghee and milk. Mix until just combined.
Pour mixture into the tin and bake for approx. 30 minutes until golden brown and cooked in the middle (test with a skewer - if it comes out clean, it's done). If you have doubled the mixture, you should at least double the baking time and check every few minutes after until properly cooked.
While the cake is baking, make the butter cream.
Beat the butter and vanilla until white and creamy in texture.
Gradually add the powdered sugar until well combined.
With one tablespoon at a time, add the coconut until the cream is a consistency and flavour you like. Beat for at least 5 minutes to get a super fluffy and creamy frosting.
Once the cake is completely cool and out of the tin, if you have doubled the mixture, cut the cake horizontally into three even sections. If just a single mixture, cut into half.
On the bottom layer, add a thin layer of butter cream and complete the same between the middle and top layer for the larger cake.
To finish, either cover the cake with a thin layer of the butter cream, or for true indulgence (and not really Ayurvedic) you could try a white chocolate ganache.
Sprinkle the toasted coconut flakes over the top of the cake and serve with a hot cup of coffee or tea.
With light and love,