To coincide with the kitchen theme of this issue, Jordan Rondel (AKA The Caker) has come up with one of her savvy and health-conscious creations: the Urbis Cake. This springtime confection is a double-layered almond butter and jam sandwich cake made with generous dollops of almonds (both in butter and ground form), coconut sugar, vanilla extract and low-sugar raspberries to add a perfect element of fruity tartness without any overpowering sweetness.
Jordan recommends accompanying the cake with yoghurt, mascarpone or cream. “This is a version of the peanut butter and jelly cake from my first book. This one is noticeably more delicious with its use of caramel-tasting muscovado (or coconut) sugar, and almond butter,” says Rondel.
The Urbis Cake ($60) can be ordered through thecaker.co.nz during the month of October.
Also, take a picture of you and the cake before the end of October, share it on Instagram with the hashtag #urbiscake and you’ll go in the draw to win a signed copy of The Caker’s new book Wholesome Cakes, Cookies and Desserts ($50, from Beatnik) and a one year subscription to Urbis (worth $68).
You’ll find us on Instagram @UrbisMagazine.