Raspberry Cake with Almond & Lemon

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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.

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