• Three-layer cake layered with blackberry jam and light cream. The cake is clearly coconut slightly spiced with cardamom and lemon grass filled with persimmon pieces. It is moist in texture and aromatic in taste but still light and delicate. Each sponge is spread with thin layer of blackberry jam and thicker layer of mascarpone cream. The cake is full of flavours which harmonize ideal and complete each other. Everything is here on its place and nothing is too much or too less. Enjoy!


    3 x sandwich pan ø 7 inch



    • ½ cup butter
    • 1 ½ cup sugar
    • ½ cup melted coconut oil
    • 4 large eggs
    • 1 teaspoon coconut extract
    • 3 ¼ cups all purpose flour
    • 1 cup shredded coconut
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoon baking soda
    • 1 teaspoon ground lemon grass
    • 1 teaspoon ground cardamom
    • 1 teaspoon salt
    • 1 cup coconut milk
    • 4 persimmon fruits chopped in small pieces


    • ½ cup blackberry jam (homemade or store bought)

    Mascarpone cream:

    • 500 g mascarpone cheese
    • 1 cup whipping cream
    • 1 teaspoon lemon zest
    • 8 tablespoons icing sugar


    • 1 persimmon fruit chopped in small pieces
    • 10 fresh blackberries
    • 3 tablespoons shredded coconut (toasted)



    Preheat oven to 350 °F. Grease and line pans.

    Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat butter, oil and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. With last egg add coconut extract. In a separated bowl mix together flour, shredded coconut, spices, baking powder, soda and salt. Add flour mixture to butter mixture in three batches alternate with coconut milk, starting and ending with flour. When all ingredients are well incorporated add persimmon pieces and mix with a rubber spatula. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

    Cream: Beat whipping cream and sugar until stiff. Add lemon zest and mascarpone cheese and mix until incorporated.

    Place the first sponge on a serving plate. Spread with thin layer of blackberry jam. Spread over ¼ mascarpone cream. Cover with second sponge and repeat spreading. Cover with third sponge. Spread remaining cream over the top and sides of the cake.  Decorate the top with persimmon pieces and blackberries. Spread with toasted shredded coconut.





    Category: Layered.

    Tags:blackberry, cardamom, coconut, mascarpone, persimmon.

  • This is a bundtcake but will fit a loaf pan as well. The cake is tangy and slightly spicy given by orange and cardamom joined together, however is still light and subtle in taste. This is a perfect treat for a picnic or trip because the texture is firm and you can eat it without a fork. The cake is moist and will stay fresh for few days. Oh, and not forget, very easy and quick to prepare. Enjoy!


    10 cups bundtcake pan



    • ¾ cup butter, softened
    • 1 ½ cups + 1 tablespoon sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1 tablespoon orange zest
    • 1 ½ teaspoon ground cardamom
    • 2 cups minus 2 tablespoon all-purpose flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 50 ml freshly pressed orange juice
    • 190 ml greek yogurt, plain


    • ½ cup icing sugar
    • 2-3 tablespoon pressed orange juice



    Grease and dust with flour baking pan.

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in orange zest, cardamom and vanilla extract. The mixture could look curdled but it should be so.

    In a medium bowl, whisk together flour, salt, soda and baking powder. In separated bowl stir together orange juice and yogurt. Gradually add flour mixture to butter mixture alternately with juice-yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. Bake at 350°F for 55 minutes (until a wooden pick inserted in center comes out clean). Once is baked let cool in pan for 1 hour than remove from the pan and transfer onto a wire rack.

    Icing: whisk together sugar and orange juice. Drizzle over cooled cake.





    Category: Tea and bundt cakes.

    Tags: cardamom, orange yoghurt.

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