Picnic in the trees

 

On the weekend we celebrated Archie's first birthday with a picnic among the old oak trees at our local botanical gardens. It was a happy affair with a small group of friends and family joining us for simple finger food, chatter, bubble blowing... The big kids explored the beautiful new playground and babies crawled among leaves, twigs and grass. I made a gluten free ginger and yoghurt cake layered with whipped pure cream and a little honey to sweeten. It was a big success and tasted reminiscent of those old-fashioned spiced sponge cake and cream rolls you used to find... 

~ Ginger Yoghurt Cake with Honey Cream ~
(makes a large celebration cake)

for the cake:
250g rapadura or brown sugar (you may also use honey but add an extra 2 tablespoons flour)
5 large eggs
350g plain gluten free flour (I used 50:50 ratio rice flour + arrowroot starch)
4 tsp baking power, aluminium free
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
220g plain unsweetened yoghurt
180g butter, melted

Whisk sugar and eggs until pale. Stir in flour, spices, yoghurt and melted butter. Pour into two 23cm cake tins lined with baking paper and bake for 35-40 mins in a moderate oven 180'c or until golden and a skewer inserted in the middle comes out clean. Cool completely. You can sandwich them together with the cream below or carefully cut them in half using a large knife (to make 4 layers)

for the cream:
600ml pure cream
2 tablespoons runny honey
1 tsp vanilla bean paste
Whip cream until soft peaks form - continue to whip as you drizzle in honey and vanilla until firm. Spread out over cool cake to form layers and ice the top.