Lemon, White Chocolate and Raspberry Cake

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This cake is sandwiched with citrus lemon curd and sweet fresh cream , and topped with raspberry for a sharp finish. One of my all time favourite cakes. Perfect for a celebration or to share with family and friends.

Ingredients
lemon curd

For the Cake
200g unsalted butter, softened
200g caster sugar
200g self-raising flour
1 tsp baking powder
4 large eggs
zest of 2 lemons
75g white chocolate, roughly chopped

For the Cream
600ml double cream
4 tbsp caster sugar
4 tbsp lemon curd
200g fresh raspberries
icing sugar for dusting

Method
– Preheat the oven to 180°C / 160°C with a fan. Grease and line two 8” cake tins. 


– Place all the ingredients (except the chocolate) for the cake in a stand mixer. Whisk for 2 minutes.

– Add the chocolate and use a spoon to fold it in.

– Divide the mixture evenly between the cake tins. Bake in the oven for 20-25 minutes.

– Remove them from the oven and allow them to cool completely. Use a sharp knife to slice the cakes in half so that you have 4 layers in total.

– To prepare the icing, place the cream and sugar in a large bowl. Whisk until it forms stiff peaks.

– Place one cake layer on a serving plate/stand. Spread a thin layer of lemon curd on top.

– Add the second cake layer and spread half the cream on top. Repeat the process with the remaining ingredients.

– Decorate with the raspberries and a dusting of icing sugar. Time to serve! 

2 thoughts on “Lemon, White Chocolate and Raspberry Cake”

  1. I just ordered your book from amazon.com and am so excited to try your recipes that I thought I would try to master the Victoria Sponge tonight, as practice. The centers sank and the sponge is crumbly, but the flavor is delicious! What is your secret for those beautiful airy sponges?

    Reply

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