Spring Cake

Here you have the mere representation of spring in a cake. A sweet and spongy honey cake, filled with fig jam and frosted with a creamy cheese buttercream. The dried flowers give the fruity and fresh touch that this cake needs to be a sweet and angelic snack in addition to pure spring!

Spring, Spring, Spriiiing!! It’s finally here. For me clearly the most expected season of the year. Especially since I live in Munich, where the winters gets so long. Also, in this area spring is a show of colour and an explosion of flowers. Everything dies here in winter and the trees are all leafless, so you can imagine such a spectacle of nature that spring brings us.

And what better way to celebrate than with a cake in full colour and full of flowers. In addition, as I have seen that the rose cake has given such a good result, I thought: let’s make another cake with flowers! It seems that you like to put flowers on the cakes, and I certainly love them, so you have to do what the public asks for. Although I must confess that I am very sorry to cut my little flowers that look so cute on the balcony, but everything is allowed if it is for baking!

As I know you’re going to ask me, I’ll tell you, dry flowers can be bought online. It is a mixture of dry edible and ecological flowers, and in the mixture there were: roses, azure and marigold. In other countries, I do not know where they can be found, but on the internet, everything is usually possible. And if you do not find them online, check at herbalists. And to decorate I used violas from my balcony that are starting to be already precious!

If you know the flowers well, another option is to go for a walk in the field and take them yourself. You can use them fresh without any problem, you remove the petals and mix them in the buttercream and you will be even more beautiful and intense of colour.

Well, I leave you with the recipe, which as you will see is super simple and uses ingredients of the most common, so that you can encourage them to do it and you will see how rich and how beautiful it is. It is so natural and rustic that I love it!!!

Print Recipe

Spring Cake

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Serves: 8 - 10

Cooking Time: 20 min. Total: 1h

Ingredients

• CAKE:
• 200 g flour
• 1 Tbsp cornstarch
• 1 tsp and ½ baking powder
• 1 pinch of salt
• 120 ml vegetable oil
• 2 eggs
• 200 g honey
• 1 tsp vanilla extract
• 100 ml milk
• CREAM CHEESE BUTTERCREAM:
• 100 g butter (at room temperature)
• 160 g cream cheese (phyladelphia type)
• 560 g of icing sugar
• 100 g fig jam (for filling)
• A handful of edible flowers to decorate

Instructions

1

Preheat the oven to 170ºC. Grease two pans of about 18 cm in diameter. If you do not have two pans you can do it in a single one and then cut into two-layer cake.

2

In a bowl sieve the flour with cornstarch, yeast and salt. Reserve. In another bowl beat the oil with eggs, honey and vanilla extract. Stir in half of the flour mixture until blended. Pour the milk and mix a little more. Finally, incorporate the rest of the flour mixture and beat just until there are no lumps of flour.

3

Distribute the dough evenly in the 2 pans. Bake for about 35 minutes until punch the cake with a toothpick to dry. Remove from oven and allow to cool completely on a rack.

4

To prepare the cream cheese buttercream, in the bowl of the mixer with the paddle accessory beat the butter with the cream cheese until they are well integrated and homogeneous. Incorporate half the sugar sifted, mix first at slow speed and then to rise to medium high until it is integrated. Incorporate the rest of the icing sugar and mix repeating the same operation.

5

Beat buttercream at medium-high speed until it is airy and whitish, at least about 3 minutes.

6

To assemble the cake, cover with a little buttercream the bottom layer of the cake, use about 1cm of cream. Spread the middle layer of buttercream with the fig jam and cover with the other layer of cake.

7

Frost the cake with a thin layer of buttercream (stop crumbs) and refrigerate for about 30 minutes for the buttercream to harden. Finish frosting the whole cake with the rest of the buttercream.

8

To decorate I have pasted dried flowers on the sides of the cake, this should do with the buttercream still soft, if it is cold they will not stick. The top part you can decorate with some fresh flowers to your taste.

Sweet Dreams,