TCIF: Lemons, Almonds and Raspberries Cake

Mimi ON Jul 23, 2010 AT 1:24 pm

Lemons, Almonds and Raspberries Cake

Lemons, Almonds and Raspberries Cake

By Sarah Adams

Earlier in the year I planted some Nasturtium seedlings and I am now overrun with the little flowers! They make the perfect decoration for any cake, the bright yellows and reds inspired me to continue this theme when I was choosing the flavour. This cake is a little slice of summer and will quite happily travel and sit in the sun until devoured!

Ingredients: Cake
Makes 8” round cake

150g plain flour
45g ground almonds
1/4 teaspoon salt
1/4 teaspoon baking powder
1 lemon zest only
4 large eggs
265g caster sugar
115g whipping cream
105g unsalted butter, melted 



Pro Tip: Let your eggs come to room temperature, you will get more air into them that way, also the fresher the better! 

Preheat the oven to gas4/180°C and line your tin increasing the height so that it is at least 4” high.

Place all of the dry ingredients (including the zest) into a bowl and stir thoroughly. Whisk your eggs and sugar together for 5 minutes and then fold your dry ingredients into the eggs carefully, followed by the cream and then the butter.

Pour into your tin and bake for 35mins or until a skewer comes out clean. Finally leave to cool in the tin for 10 minutes and then turn out onto a cooling rack to cool completely.

Ingredients: Decoration
1 punnet of raspberries
35g Almonds skin on
Candied lemon zest

Lemon icing:
1 lemon juice only
250g icing sugar 

Make the icing by mixing the juice and icing sugar together, add more of either to get the right consistency

Have fun decorating the cake how you wish!

Sarah Adams © 2010

Click here for Sarah’s scrummy recipe…

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