This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Our kitchen building suffered a devastating fire and sadly, we cannot send any food out at present. It's heartbreaking. We are working hard to try and find a way through, and will keep you updated. If you are not already on our mailing list, please do sign up if you would like updates. Thank you to our wonderful and loyal customers, we appreciate you all so much. With all best wishes and much love, Eleanor and Shamim


Shopping Cart

Your cart is empty

Continue Shopping

Cardamom spiced Bundt Cake with Seasonal Foraged Berries and White Chocolate Hemp Sauce

For those of you who haven't discovered the book My New Roots by Sarah Britton, not to mention her awesome blog with the same name- we highly recommend you go and check it out. Packed full of the most ingenious recipes that all have a focus on seasonal, gut friendly ingredients and creating the right balance in our diets. It was a revelation to me when I first stumbled upon her blog back in 2016 and I've been coming back to her recipes time and time again. Some of my favourite recipe inspiration has come from Sarah- like the miso glazed aubergines we posted recently, and her recipe entitled the best lentil salad every, really is the best lentil salad I've ever tasted!



Sarah's cakes have always, without fail, produced the best texture and crumb of pretty much any cake recipe we've tested. We are  so impressed with her savoury stuff but most especially her baked goods. So we decided to share one of her most exquisite summer sponge cakes. Free from any nasty ingredients and refined sugar so one that the kids can enjoy without you having to feel guilty, plus they will love the way the sauce spills out of the centre a bit like lava erupting from a volcano! A feast for the eyes and a great adornment for any summer dining table. There's another recipe in her book for a blood orange chocolate layer cake that we've been making for years and it truly is one of the tastiest cakes we've ever discovered. We hope we've inspired you to find out more about this hugely talented cook!


This light and delicious cake makes good use of all the lovely seasonal berries readily available now. The blackberries were foraged from our local woodland (you might have seen me mention this on our instagram stories.) Red currants are an exceptionally delicious and juicy berry that I wish was more commonplace. The piece de resistance is the white chocolate Hemp Sauce that spills forth all over the cake when poured into the centre. 



For the spices, Sarah concentrates on cardamom and we love it but we thought a mix of cardamom, cinnamon and ginger could also work very nicely. This cake is so nice and light it could be enjoyed at any time of day, even for breakfast if you're feeling a bit decadent and would also be perfect for an afternoon tea treat with a cuppa of your favourite brew.

Bundt Cake:

300g Wholemeal spelt flour (we love Doves Farm but you can use any flour of your choice here)
2 tsp baking powder
1 tsp bicarbonate of soda 
1tbsp ground cardamom (or mix of 1 tsp cardamom, cinnamon, ginger & allspice)
90 ml coconut oil, plus extra for greasing
1/2 tsp fine sea salt
240ml maple syrup
300ml milk of your choice, we used Rude Health's Almond 
2 tsp vanilla extract
1 tsp apple cider vinegar
zest of 2 lemons
400g mixed berries- we used foraged blackberries, raspberries, redcurrants and blueberries

White Chocolate Hemp Sauce:
50g cacao butter 
75g hemp seeds
21/2 tbsp maple syrup
1 tsp vanilla bean paste
1 tbsp arrowroot powder
pinch of sea salt
Method for the Sauce:
Melt the cacao butter over a medium heat in a double boiler. 
Pour the melted cacao butter in a blender and add the hemp seeds, maple syrup, vanilla, arrowroot, salt and 1/2 a cup of water. Blend on high until completely smooth.
Method for the Bundt Cake:
Pre-heat the oven to 180. Lightly oil and flour a Bundt cake ti with coconut oil.
In a large mixing bowl whisk together the flour, baking powder, bicarbonate of soda, cardamom and salt.
In a medium sauce pan over a low- medium heat whisk together the oil, maple syrup, milk, vanilla, vinegar and lemon zest. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps.
Pour the batter into the prepared cake tin, and bake for 1 hour. Let the cake cool completely on a cooling rack before removing it from the tin. 
To serve, put the cake on a large platter and scatter the berries around and on top of it. Pour the sauce over all of it!