Quinoa & Fava Bean Cake with Raspberry & Elderflower

Method

1. Preheat the oven to 180ºC. Butter the sides and base of two 19cm cake tins. Line both bases with baking parchment and set aside.
2. In a medium bowl, sift the flours and baking powder, so the mix is nice and airy and set aside.
3. In a larger bowl, whisk butter with elderflower cordial, vanilla extract, orange blossom water, and coconut sugar until pale and fluffy. Then add eggs one by one and keep whisking. Finally, add the buttermilk, stir well and fold in the flour mix. Keep folding until the mixture is smooth, then stop.
4. Pour one half of the cake mix into each tin and bake for about 25 minutes depending on the oven. It should be lightly golden. When ready, take it out of the oven, pierce both sponges with a skewer all over and pour 45g of the elderflower cordial into each sponge. Let it cool down completely.
5. Time to make the cream. In one bowl, stir your thick yoghurt, so it loosens up a little bit and add the scraped out vanilla seeds and elderflower cordial and maple syrup and stir well to combine. In a larger bowl, whip the cream into stiff peaks and then gently fold in the yoghurt.
6. Spread half the cream onto one sponge base and dot with about 1/2 the raspberries, pressing them down lightly into the cream. Top with the second sponge, pressing it down very lightly and repeat the same process for the top of the cake. Decorate with fresh elderflowers before serving.
7. The cake will keep in the fridge for 3-4 days.