Nachos Cake
Serves 8-12
INGREDIENTS:
225g butter, room temperature, plus extra for greasing
300g caster sugar
6 extra-large (60g each) eggs
350g plain flour
½ tsp bicarbonate of soda
250g low-fat natural yoghurt
2 tsp vanilla bean paste
TO DECORATE:
Vanilla buttercream
Green and yellow gel food colouring
Soft, small round pita breads
Olive oil spray
Cinnamon sugar
The Creative Kitchen Ready to Roll Fondant Multipack
Fresh strawberries
METHOD:
Preheat oven to 180ºC (160ºC fan).
Grease 2 x 16cm round baking tins with butter, and line base and sides with baking paper.
Use a stand mixer or handheld beater to beat butter and caster sugar together, until pale and fluffy.
Add the eggs, one at a time, whisking each one in with a tablespoon of flour. Use a spatula to fold in the remaining flour and bicarbonate of soda, then fold in yoghurt and vanilla until combined.
Divide the mixture evenly between prepared tins and spread until level. Bake for 50-60 mins until golden in colour and a skewer inserted into the middle of the cake comes out clean.
Allow cakes to cool completely in tins before removing.
Reserve about 1 cup of vanilla buttercream. Colour the remaining buttercream with green food colouring until the desired deep green shade is reached.
Spread buttercream onto one of the cakes and sandwich the other cake on top. Apply buttercream to the top and sides of the cake, and smooth.
Preheat oven to 180ºC.
Cut the pita breads into wedges, gently spray with olive oil spray then bake for 10-15 mins or until crispy. Toss in cinnamon sugar to coat. Allow to cool completely.
Arrange pita “chips” on top of the cake. Colour remaining buttercream a light yellowish-green to resemble avocado. Roughly spoon the buttercream on top of the pita chips, like guacamole.
Finely dice the strawberries for “tomato” and sprinkle on top.
Use a box grater to grate the yellow fondant and sprinkle over for “cheese”. Roll out the black fondant and use two small, round cutters to cut out slices of “olives”.
Arrange on the cake.