Raspberry & Lemon Cake

 

 

 

Ingredients:

 

For the Cake x2:

• 1 ¾ cups pastry flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 ½ tsp. lemon zest

• 2 Tbsp. lemon fresh lemon juice

• ½ tsp. cooking sea salt

• 80g cup unsalted butter

• 1 cup white sugar

• 2/3 cup water

• 1 Tbsp. apple-cider vinegar

 

Lemon Syrup

• ½ cup sugar

• ½ cup water

• Lemon slices of 1 lemon, deseeded

• ¼ cup fresh lemon juice

 

Filling

• 2 cups frozen raspberries

• ⅓ cup white sugar

• 3 Tbsp. gluten free corn starch

• ¼ cup warm water

 

Frosting

• 227g unsalted butter

• 5 cups icing mixture

• 1 tsp. vanilla extract

• ¼ cup thickened cream

• ¼ cup raspberry filling

 

 

Method:

 

For the Cake:

• Preheat the oven to 160°C (fan forced) (or 180°C electric).

• Grease and flour an 8-inch round cake pan. Line with greaseproof paper.

• In a medium bowl, sift together the flour, baking powder, and baking soda and then add the lemon zest.

• In a separate bowl, blend the salt, butter, sugar, water, lemon juice, and vinegar with a whisk.

• Pour the wet mixture into the dry mixture and whisk until smooth.

• Pour into the prepared pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

• Cool in the pan for 5 to 10 minutes. Remove and cool on a wire rack.

 

Lemon Syrup:

• While cakes are baking, bring ½ cup sugar and ½ cup water to a boil in a saucepan. Add lemon slices and simmer for 20 minutes until the lemons are candied.

• Transfer lemon slices to a greasproof paper lined plate. Stir ¼ cup fresh lemon juice into syrup.

• Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.

 

Filling:

• Combine the raspberries in a saucepan and heat over a medium heat until the juices have released. Add the sugar and stir.

• In a small bowl, combine the 3 tablespoons cornstarch with ¼ cup warm water, stirring until the starch is dissolved. Add to 2 tablespoons to the raspberries and stir well. Cook until raspberries have thickened slightly and the cloudiness from the cornstarch has disappeared.

• Remove from heat and let cool completely. If filling is still too runny continue to add cornstarch/water mixture 1 tablespoon at a time (the raspberries will thicken while cooling).

 

Frosting:

• For the frosting, beat together butter, icing mixture, thickened cream, and vanilla. Frosting should still be slightly stiff.

• Finally, beat in ¼ cup of the cooled raspberry filling until combined.

 

Assembly:

• To assemble cake, cut each cake in half to make four layers.

• Place the base layer on a cake platter and spread the raspberry filling using a plastic icing spreader over this layer. Then spread some frosting over the filling.

• Add the next layer of cake and spread a generous amount of the frosting over the layer (middle layer).

• Add the third layer of cake and spread the remaining raspberry filling over the layer and top with the final layer of cake.

• Finally, frost cake and top with candied lemon slices and grated lemon zest to serve.