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This recipe is part of our Mother’s Day collection.

Served warm and fresh, this Mother’s Day Spiced Coffee and Cream Sponge is an absolute delight that you can enjoy with mum on her special day. Enjoy this treat with Mother’s Day Earl Grey Latte

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 6 - 8
  • Prep: 15 minutes
  • Cook: 20 minutes
Spiced Coffee Cream Sponge

This recipe is part of our Mother’s Day collection.

Served warm and fresh, this Mother’s Day Spiced Coffee and Cream Sponge is an absolute delight that you can enjoy with mum on her special day. Enjoy this treat with Mother’s Day Earl Grey Latte

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 6 - 8
  • Prep: 15 minutes
  • Cook: 20 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • Base
  • 75 g self-raising flour (1/2 cup)
  • 1/2 teaspoon baking powder
  • 1 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 160 g Natvia (3/4 cup)
  • 4 eggs
  • 250 g butter, melted
  • Cream filling
  • 250 mls thickened cream
  • 1 tablespoon Natvia
  • 2 teaspoons instant coffee

METHOD

  1. Preheat the oven to 180C
  2. To make the base, sift into a bowl, self-raising flour, baking powder, cardamom, and cinnamon.
  3. Add in Natvia, eggs, and melted butter. Mix until combined. Line two round baking trays and split the mixture between the two trays. One half for the base of the cake, the other for the top.
  4. Bake at 180C for 15 - 20 minutes.
  5. To make the cream filling add to a bowl the thicken cream, Natvia, and instant coffee. Mix together with electric mixer.
  6. On the base of the cake, add most of the cream filling. Then, add the top of the cake before adding another layer of cream filling to the top of the dish.
  7. Garnish with cinnamon and serve.

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