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Our first blog post is something to celebrate...so there has to be cake!
This zesty treat is perfect for summer, a light fluffy sponge with zingy lemon curd, whipped cream and fresh raspberries . . . what's not to like.
Lou:
I love to bake and this recipe is one of my favourites. It is so simple to make even my mother can do it . . . and she is no baker! (self-confessed, not my words!)
For the cake you will need:
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175g unsalted butter (room temperature)
175g caster sugar
175g self-raising flour
3 large eggs
1/2 tsp baking powder
1/2 tsp lemon extract
Zest of 1 lemon
Method:
Preheat the oven to 200C/180C Fan.
Grease two 7" cake tins and line the bases with baking paper.
Cream together the butter and sugar in a large mixing bowl.
Add the eggs, flour, baking powder, lemon extract and zest.
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Mix together until combined.
Split the mixture evenly between the tins and pop in the oven for 20-25 minutes until golden. (use a cake skewer to check the cake is cooked through)
Allow cakes to cool. After 10 minutes remove them from their tins and transfer to a wire rack.
For the filling:
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270ml of whipping cream
1 punnet of raspberries (strawberries if you prefer)
Lemon curd (as much or as little as you desire- we used a lot!)
Decorating method:
Once the cakes have cooled, slice horizontally through their middles to give you 4 layers of sponge.
Whip the cream to stiff peaks and chop the raspberries into small pieces, leaving some whole for decoration.
Add a generous dollop of cream to the bottom layer smoothing out to the edges.
Spoon the chopped raspberries over the top and randomly drizzle lemon curd.
Repeat this for the next 2 layers.
Finish in a design of your choosing, we went with dots of cream and curd tips with whole raspberries . . . it was delish!
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