Monday, 29 April 2013

Raspberry and lemon cake - Recommended Recipe!

Raspberry and lemon cake - serves 6-8, preparation 5 minutes, cook 30 minutes.

300g caster sugar
350g butter, softened
2 tsp almond essence
6 medium eggs, beaten
150g ground almonds
300g self raising flour
grated zest of 4 lemons
6 tbsp fresh lemon juice

For the drizzle
150g icing sugar
3-4 tbsp lemon juice

For the filling
300ml double cream
150g lemon curd
200g raspberries

For the icing
300 royal icing sugar
3 tbsp lemon juice
yellow food colour

  1. Preheat the oven to 180C/350F/Gas 4.  Grease and flour 2 x 20cm (8in) cake tins.
  2. Beat the sugar, butter and almond extract together until pale and fluffy.  Gradually add the egg, then fold in the ground almonds, flour, lemon zest and juice.
  3. Spoon into the tins, smooth the top and bake for 30 mins or until a skewer inserted in the centre comes out clean.
  4. Make the drizzle by mixing the icing sugar and lemon juice together.  When the cake comes out of the ove, turn out onto a cooling rack set over a plate.  Prick all over with a skewer and drizzle with the syrup. Set aside to cool.
  5. Whip the cream and fold in the lemon curd.  Set one cake on a plate, level the top if necessary and spoon over the cream.  Sprinkle with raspberries and set the other cake half on top.  Set aside.
  6. To make the icing, mix the lemon juice and icing sugar until it's a spoonable consistency, but still quite paste-like.  Use a few drops of the yellow colour to make a pastel yellow shade and spoon the icing evenly over the cake, allowing it to drip down and coat the sides.  Run a spoon or palate knife around the sides to neaten and evenly distribute the icing.
Source - Morrisons instore magazine.