Gluten Free Lemon, Raspberry and Blackberry Cake

04:48


Ingredients
  • 175g gluten free self raising flour
  • 175g caster sugar
  • 175g butter
  • 3 medium eggs
  • Juice and zest of 1 lemon
  • Handful of raspberries – crushed
  • 200ml whipping cream
  • 3 dessert spoons lemon curd
  • Raspberries and blackberries to decorate


Method
  1.  Preheat the oven to 190c/170c fan/Gas 6
  2.  Add the butter, sugar, eggs and flour to a mixing bowl.  Mix using a hand mixer until the cake batter is smooth and well combined.  Grate in the zest of the lemon and add the juice. Mix with a spatula to combine
  3. Wash all soft fruit and set aside.  Choose 10 medium sized raspberries and crush over the bowl containing the batter, so all juice adds to the mix. Once the flesh has broken up, add to the mix and use the spatula to disperse amongst the cake batter.  Transfer to an 8x8in silicone cake pan.
  4. Transfer to the oven and bake for around 20 minutes until golden.  Test using a skewer – if it comes out clean or only with a couple of crumbs, it’s ready.
  5. Leave to cool for around 20 minutes in the pan, so it retains its shape, before transferring to a wire rack to finish cooling.
  6. Once cold, slice each of the sides to create a neat edge.  Then, slice in half horizontally to give two pieces of sponge that can be sandwiched together.
  7. Meanwhile, add the whipping cream to a bowl and use an electric whisk until it resembles stiff peaks.  Add the lemon curd and mix for another 20 seconds to combine.
  8. Transfer your cake base to a serving plate.  Spread a thin layer of the lemon cream on top of the base sponge and place the second sponge on top.  
  9. Add a layer of the cream to the top and around the sides, to cover the edges.
  10. Finish with a pattern of raspberries and blackberries on the top of the cake.  Transfer to the fridge and store.  Before serving, slice up into equal pieces.

You Might Also Like

0 comments