Sunday, 18 March 2012

Raspberry Lemon Curd Cake

We went to see my Mother-In-Law at yesterday, well actually parents-in-law but seeing as it's Mothering Sunday today, we were visiting to take a card etc. I'm very lucky because I actually like my in-laws. We get on well together. So I decided to bake a cake to take.
Inspired by the Rhubarb and Lemon Curd cake in March's Good Food magazine, I went to the grocery store to stock up. No rhubarb. I thought the forced rhubarb would be out by now but apparently not. (well not in my local Tesco anyway). Short of time and thinking on my feet in store, I picked up some raspberries.


the cake
225g/8oz unsalted butter
225g/8oz caster sugar
Zest of one lemon
4 eggs
75g/2½oz ground almonds
200g/7oz self raising flour
200g/7oz raspberries

Preheat oven to 180°C/350°F/Gas 4. For fan assisted ovens, decrease the temperature by 20°.

Butter and line a 20cm/8in cake tin - I used a springform tin. A good tip is to cut a square of baking parchment and lay it over the base before clipping the sides round. This holds the paper in perfectly.

Beat the butter, sugar and lemon zest until light and fluffy.

Mix in the eggs (pre-beaten) slowly. I always find my mixture curdles so add a couple of spoons of the flour or ground almonds at this stage to help bind the mixture.

Stir in the flour and ground almonds and ensure the cake mix is fully amalgamated.

Fold in the raspberries and pour into the cake tin.

Bake in the oven for 45 to 60 minutes. The rhubarb cake recipe I followed from Good Food stated 45 minutes but I found mine took more like 60 minutes. The cake is cooked when a metal skewer or knife inserted into the centre comes out clean.

Cool in the tin for 15 minutes then turn out to cool completely.

the topping
250ml/9floz double cream
lemon curd (to taste)
50g/1oz raspberries (to decorate)

Slacken a couple of teaspoons of lemon curd with a teaspoon of water (stir thoroughly).

Whip the cream to soft peaks stage.

Fold through the slackened lemon curd gently so that the mixture doesn't curdle.

Smooth over the top of the cake.

Decorate with raspberries and small dollops of lemon curd.

Serve immediately. This cake begs to be eaten now.


additionally to serve
Mix some more lemon curd with a little water to make a lemon drizzle for extra zinginess. YUM.

The cake went down really well with all the family. I was going to take the leftovers home for today but had to leave some behind and promise to bring more on our next visit. This recipe has to go in my 'definitely make again' folder.

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