This cake is light and fluffy with the refreshing, summery touch of lemon, almond and raspberry. It’s great for picnics!
Ingredients
For the Cake Batter
200g caster sugar
200g self-raising flour (or plain flour + 2tsp baking powder)
200g softened butter
4 large eggs
1 tsp vanilla extract
1 tsp baking powder
zest 1 lemon (unwaxed)
For the Syrup
50g caster sugar
50ml water
50ml almond liqueur/Amaretto (optional)
Filling
250g mascarpone cheese
2 tbsp sugar
300ml double cream
150g ripe raspberries (plus some for decoration)
Method
– Preheat the oven to 180°C/160°C fan.
– Grease the cake tins with some butter and then line with some baking parchment.
– Add the caster sugar, self-raising flour, softened butter, eggs, vanilla extract, baking powder and lemon zest to a large mixing bowl. Whisk for 2 minutes.
– Divide cake mix equally between the tins – they will be quite thin layers. Spread them evenly. Cook for 12-15minutes, keeping an eye on them.
– Once ready, remove from oven and allow to cool.
– Meanwhile, add the syrup ingredients to a pan and heat until it bubbles and the sugar has melted.
Remove from heat.
– In a bowl mix the mascarpone cheese with the sugar and then add the double cream and mix together with a spatula. Check the sweetness and add 1tsp of sugar if needed.
– Whisk until thick.
– Add raspberries and fold into cream to break them up slightly and add colour to the cream mix.
– Lay a large sheet of cling film across the cake plate and repeat at the opposite angle to form a cross.
– Place the first cake layer on a plate. Use a brush to paint the syrup on the top of the layer.
– Add a dollop of the raspberry cream and spread it over the top. Repeat on each layer.
– Press down gently to bring all layers together.
– Brush the final layer with the syrup. Tightly wrap the cake with the cling film from each side. The cream will come out of the cake a little. Rest in the fridge for 3-4 hours.
When ready to serve, unwrap and sift icing sugar lightly over the top. Add a few raspberries to decorate, slice and serve.