vanilla 1st birthday cake
About the recipe
Vanilla lemon sponge cake with cream cheese passionfruit frosting
An amazing 1st birthday cake!
- Hand Mixer
- bowl
- Sieve
- cake tin
Cake
- 2 cups white spelt flour
- 1.5 tsp baking powder
- 1 tsp bi carb
- 3 eggs
- 1 tsp vanilla extract
- 3/4 cup greek yoghurt
- 150 grams salted butter (melted)
- 3/4 cup honey
- 1 tsp lemon zest
- 1 TBSP lemon juice
Frosting
- 125 grams cream cheese
- 125 grams ricotta
- 125 grams greek yoghurt
- 2.5 TBSP raw honey (adjust sweetness for desire)
- 2 juicy passionfruit (roughly 4 tbsp pulp)
- 1/4 tsp lemon zest
- 1/2 tsp lemon juice
Remove the cream cheese from the fridge a few hours before making to ensure it comes up to room temperature.
Preheat the oven to 180 degrees celsius and line a cake tin with baking paper
You can make this recipe in a mixer or just by hand. If using a mixer, crack in the eggs, honey and vanilla and whisk. Scoop in the yoghurt, add in the lemon juice and lemon zest. Begin beating and pour in the melted butter. Mix until combined. If you are not using a mixer, you can beat/combine by hand
Take out another bowl and sift in the spelt flour, baking powder and bi carb. Mix gently to combine then pour into the wet ingredients. Mix gently until smooth, with no lumps of flour
Pour mixture into the lined cake tray and bake for roughly 35-40 minutes until golden on top and cooked within. You can insert a skewer into the cake & if it comes out clean, it is ready
To make the icing it is best to use electric hand mixers/a cake mixer to get the best consistency. However it is possible to get a nice icing mixing my hand but it will need to be done well while the cream cheese is soft. Add the cream cheese, ricotta, greek yoghurt, honey, passionfruit pulp, lemon juice and lemon zest to a bowl and beat until smooth and well combined
Once the cake is cooked, allow it to cool completely before topping with the icing
Top the cake with the icing and serve - the cake will also be okay out of the fridge for a few hours however after is fine to refrigerate. Cake still tastes wonderful the next day!
You can make the base of this cake dairy free by using olive oil instead of butter and coconut yoghurt instead of greek yoghurt - the icing of course has dairy but you can leave that off, or you can get creative & you can come up with a wonderful dairy free icing, such as the icing on our 1st birthday cake recipe.
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