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 

Nasturtiums

Nasturtiums

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

Preparation:
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
Nasturtiums 

Lemon icing:
1 lemon juice only
250g icing sugar 

Preparation:
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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