Maple Spice Cake with Cream Cheese Frosting

INGREDIENTS:

• 3/4 cups oil
• 1/2 cup maple syrup golden syrup will also do the trick
• 4 eggs
• 1 cup brown sugar
• 1/2 cup Ultra Mel custard
• 2 tsp cinnamon
• 2 tsp all spice
• 1 tsp ground ginger
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 2 cups flour
• 3/4 cup macadamia nut flour

For the cream cheese frosting:

• 1 cup butter softened
• 230 g cream cheese
• 3 cups icing sugar sifted

For the topping:

• Blackberries
• Pomegranate Seeds
• Pears
• Peaches
• Fresh Rosemary
• Salted Caramel Sauce

DIRECTIONS:

• Preheat the oven to 180ºC and line two cake tins with baking paper.
• In a mixing bowl, use an electric beater to whip the sugar, oil, maple syrup, Ultra Mel and eggs.
• In a separate bowl, whisk together all the dry ingredients.
• Add the dry ingredients to the wet ingredients in 3 additions, scraping down the bowl in between each addition.
• Pour the batter into the prepared cake tins.
• Bake for 25-30 minutes or until a fork inserted comes out clean
• Allow the cake to cool before frosting.

For the cream cheese frosting:

• Using the whisk attachment, beat the butter and cream cheese until lighter in colour.
• Add the icing sugar a little at a time and then continue to whisk until desired consistency is achieved. About 5-10 minutes.
• Once the cake has cooled, place the first cake on a plate and spread a little frosting over the top. Add a drizzle of salted caramel sauce (you can add as much as you want) in the middle and the place the next layer on top.
• Cover the cake in the remaining frosting and decorate with fresh fruits and a drizzle of salted caramel sauce