Excuse me while I get cheesy and shmooshy for a moment and dedicate this post to my beautiful mom. How she put up with me as a child I have no idea! If I look back at the mountains of washing up I used to leave her with, the various sauces and batters that splattered walls and ovens that I left her to clean up and the odd things I made her taste, I honestly don’t know how my sister wasn’t her favourite 😉 Although I used to rope my sister into the cooking shows I hosted in the kitchen as well (she was my trusty assistant (ie partner-in-crime), so that’s probably why! This was the time when Delia Smith was huge (juuuust before Nigella’s slap dash way of cooking arrived) and Delia had all her ingredients neatly measured into a gajillion little bowls – even the ½ tsp of baking powder had it’s own itsy bitsy bowl. So, of course, everything in my cooking show had it’s own bowl too. Which meant a simple one-bowl cake recipe resulted in at least 10 bowls to wash up!
I wanted to make this cake as pretty and naturally beautiful as possible – just like my mom (hey I need brownie points here!). I was so inspired by the delicious unrefined Demerara Icing Sugar that Natura Sugars make which has no colourants or preservatives (it’s unbleached too!) but has a lovely caramel flavour, and while I wanted a pink cake, I didn’t want to add artificial colouring (which would defeat the point!). So I tinted it a pretty pink using a little beetroot juice – a clever (and inexpensive) way of making your own food colouring!
The vanilla cake recipe is a little different – using just egg whites instead of yolks but it’s lovely and moist and with the smashed raspberries in the middle? It’s just the bomb! So if your mom is the bomb, bake her this cake for Mother’s Day this weekend – I can’t promise it will make up for all the naughty things you did as a child, but it’s so delicious it will make her temporarily forget about them! x

White Chocolate Berry Drizzle Cake

Serves 8-12


4 1/2 cups cake flour, sifted

2 tbsp baking powder

1 tsp salt

375g unsalted butter, at room temperature

2 3/4 cups Natura Golden Caster sugar

1 tbsp vanilla extract

9 egg whites, at room temperature

2 1/4 cups buttermilk


Vanilla Buttercream

400g (3 ½ cups) Natura Demerara icing sugar

150g unsalted butter, softened

Milk, if necessary



60g The Kate Tin White Baking Chocolate, finely chopped

1/4 cup (60ml) cream

2 tbsp (30ml) honey

1 tsp vanilla extract

1 beetroot, juiced

A squeeze of lemon juice


Variety of berries, flowers, to decorate the top


Preheat oven to 180C (conventional) or 160C (fan-forced) . Grease and line three x 20cm round cake tins. Sift together the flour, baking powder and salt. Cream the butter, caster sugar and vanilla in a stand mixer until light, pale and fluffy – about 5 minutes. Add the egg whites one at a time, beating well in between each addition. Add one third of the sifted dry ingredients and mix just until combined, then add half the buttermilk. Mix well then add the remaining dry ingredients, and the last of the buttermilk. Only mix until the ingredients are combined – careful not to over mix the batter. Divide the cake batter between the three cake tins and bake for 30-35 minutes or until the cakes are golden brown and a toothpick coms out clean. Allow them to cool in the tin for 10 minutes then invert the cake and allow to cool on a cake stand completely.

Make the frosting by whipping the butter until fluffy. Sift the Natura Demerara Icing Sugar and add to the creamed butter. Whip until light, about 5 minutes, adding a few drops of milk if necessary. Assemble the cake by layering the sponge with the buttercream, some frozen smashed raspberries and continue layering. Smooth the sides with a spatula – don’t worry about being neat that’s the beauty of a naked cake!

Prepare the glaze by melting all the ingredients (except the beetroot) together in the microwave until smooth. Allow to cool until thickened then tint it a pretty pink with the beetroot. Drizzle the glaze over your iced cake then decorate with roses, berries and beetroot chips for crunch!

Disclaimer: This post has been created in collaboration with Natura Sugars – I only work with brands I think are awesome and that I actually use myself.