1½ cups dried dates, soaked in boiling water for 15 minutes then drained well
¼ cup melted coconut oil
2½ teaspoons ground ginger
1 teaspoon mixed spice
¼ teaspoon nutmeg
½ teaspoon ground cinnamon
1 cup ground almonds
½ cup desiccated coconut (use organic to avoid preservatives)
1 cup spelt flour
4 large free-range eggs, lightly beaten
½ cup natural yoghurt
¾ teaspoon baking soda
1 teaspoon apple cider vinegar
Filling and topping
4 x 200 gram packets mascarpone cheese (you need 1 mascarpone packet per layer)
4 teaspoons good quality vanilla extract (you need 1 teaspoon per layer)
4 tablespoons maple syrup (you need 1 tablespoon up per mascarpone packet)
Two 20cm x 2cm sandwich cake tins, greased
Preheat the oven to 170°C.
Place the soaked dates, coconut oil and spices in a food processor and blitz to a rough purée. Add the remaining ingredients and process for a minute or two until smooth and well mixed. Scrape down the sides as needed while mixing.
Divide the mixture evenly between the two tins and use a spatula to smooth the surface.
Bake for 25-30 minutes until a skewer comes out clean when inserted.
Leave to cool for at least two hours before assembling the layers.
Repeat this process to produce another two layers of cake.
Filling: Combine the mascarpone, vanilla and maple syrup in a bowl and mix well.
To assemble: Place the bottom cake layer on your serving plate. Use a palette knife or thin spatula to spread evenly with ¼ of the mascarpone mixture. Gently place the second cake layer on top and spread with a further ¼ of the mascarpone. Repeat until you have spread the remaining mascarpone on top of the fourth cake layer.
Decorate generously with fresh berries and edible flowers.
Store the finished cake in the fridge until 30 minutes prior to serving. The cake must be stored in the fridge. Will last up to four days in an airtight container.