

Ingredients
For the Cake:
- 3/4 cup Unsalted Butter, cut into cubes
- 2 1/8 cups Plain Flour
- 4 Cardamom Pods, seeds removed and crushed
- 2 tsp Baking Powder
- 1 tsp Fine Salt
- 3/4 cup Full Fat Thick Greek Yogurt
- 1/4 cup Whole Milk
- 1 tsp Vanilla Extract
- 3 tbsp Rapeseed Oil
- 1 cup Light Muscovado Sugar
- 1/4 cup Golden Caster Sugar
- 3 Large Eggs, room temperature
- 4 tbsp Peach Jam
- Fresh Peaches, Nectarines & Apricots to decorate
Moscato Mousseline Buttercream:
- 3/8 cup Plain Flour
- 1 1/2 cups Whole Milk
- 1 1/3 cups Unsalted Butter, room temperature
- 1/2 tsp Fine Salt
- 1/3 cup Moscato Wine
Directions
Begin with the buttercream. Add the flour, sugar, salt, and milk to a small pan and whisk until smooth. Heat over a medium heat until thickened to a pastry cream, taking care to whisk continuously.
Transfer to a large bowl and cover the surface directly, allow to cool completely then chill in the fridge.
For the brown butter, add the butter for the cake to a small pan and melt over a low heat, once melted, increase the heat and bubble until it smells of biscuits, the bubbles subside, and brown flecks of milk solids appear. Immediately pour into a cold bowl to cease the cooking. Allow to firm up in the fridge.
Preheat oven 320F and grease and lightly flour 3 x 6” cake pans, set aside in the fridge.
In a bowl, whisk together the flour, cardamom, baking powder and salt until homogenous. In a jug, whisk the milk with the yogurt and vanilla, along with the oil.
Beat together the chilled brown butter and both sugars until light and fluffy, add the eggs, one at a time, taking care to beat well between each addition.
Alternate adding the flour and yogurt mixtures in 3 additions, gently mixing between each, it’s important not to over-mix or your cake will be dense, a few lumps are fine.
Weigh the batter between your 3 pans and bake on the middle shelf for 20-25 minutes, or until light and springy to the touch. Allow to cool for 10 minutes in the pans before inverting onto a wire rack.
When cold, add the pastry cream for the buttercream to a stand mixer and beat to break it down. Add the butter, piece by piece until smooth, finally, whisk in the wine, until you have a light, spreadable frosting.
Layer the cakes with the buttercream and peach jam, using the remainder of the frosting for the top and sides.
Top with fresh peaches and apricots and serve.
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