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Lemon Curd Raspberry Cake
Serves: 10
Prep: 30 mins
Bake 45-50mins
Sponge Cake
- 115 butter
- 170g caster sugar
- 1 lemon zest
- 1 large egg
- 45ml vegetable oil
- 165ml buttermilk
- 160g plain flour
- 25g custard powder
- 1 tsp bread soda
- Pinch salt
- 1 tsp baking powder
Lemon Curd
- 2 large eggs
- 2 lemons, juiced
- 1 lemon, zest
- 150g caster sugar
- 110g butter, cold & diced
- 1.5 tbsp cornflour
Cake Garnish
- 250ml single cream, whipped
- 200g raspberries
- Fresh mint
- 1 lemon
Method
- To make the lemon curd, place all the ingredients except the butter into a heat proof bowl and whisk to combine.
- Place this bowl over a pot of gently simmering water and stir until the curd heats and thickens. (approx. 8-10 mins)
- Remove and add the butter and with a hand blender, blitz until combined and smooth.
- Place a disc of parchment paper directly on top and chill for a minimum of 3- 4 hours, preferably overnight.
- To make the sponge, heat your oven to 180C/160C fan.
- Line the base of a 8” loose bottom cake tin with parchments and grease and dust with butter & flour.
- Cream the butter, sugar and lemon zest until soft.
- Add the egg and mix to combine.
- Sieve the flour, custard powder, baking powder, bread soda and salt into a bowl.
- Add this to the butter mixture along with the buttermilk, egg and oil.
- Mix to form a smooth batter.
- Spoon the batter into the lined tin.
- Bake in the centre of the preheated oven for 45-50 minutes or until a skewer inserted comes out clean.
- Remove from the oven & allow to rest in the tin for a few mins before removing and placing on a wire rack to cool fully.
- To assemble the cake, spoon ¾ of the curd on top of the cake and spread to cover, keeping the rest to serve on the side.
- Spoon the whipped cream into a piping bag fitted with a star nozzle.
- Pipe 10 rosettes around the top border of the cake.
- Fill the centre of the cake with fresh raspberries, garnish with some fresh mint and lemon rind.
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