This is my favourite summer cake recipe! Super simple to make – you can’t go wrong!
Ingredients
For the Cake
200g golden caster sugar
200g self-raising flour
1 tsp baking powder
4 large eggs
200g unsalted butter, softened
1 tsp vanilla extract
zest of 1 lemon
For the Filling
50g caster sugar
50ml water
50ml amaretto
250g mascarpone cheese
300ml double cream
1 punnet of raspberries
Method
– Preheat the oven to 180°C / 160°C with a fan.
– Add the sugar, butter, flour, baking powder, vanilla extract, eggs, and lemon zest to an electric mixer and beat for 2 minutes until light a fluffy.
– Grease and line 4 8″ cake tins. Disperse the cake mixture evenly between the tins. Place in the oven and bake for 20-25 minutes.
– Once cooked, remove them from the oven and cake tins, and place them on a cooling rack for around half an hour.
– In a pan, add the sugar, water, and amaretto. Bring to a simmer until the sugar has dissolved. Remove from the heat and set aside.
– In a large bowl, add the mascarpone cheese and 3 tbsp of sugar. Mix well.
– Add the cream and whisk thoroughly. Add 150g raspberries and fold them in.
– Spread some syrup onto a cake layer. Then, add some cream filling.
– Place another cake layer on top and repeat. Do not add anything to the top layer at this stage.
– Wrap the cake in clingfilm and place in the fridge for 3-4 hours.
Decorate with a sprinkling of icing sugar and a few raspberries and enjoy!