WITH RASPBERRY ICING + JAFFA CHERRIES
A hearty flour-free lemon cake sandwiched together with crème fraîche and raspberries. This is a delicious cake that isn’t too sweet or rich.
Baker’s note: Prepare the Raspberry Compote beforehand. Raspberry juice will colour your icing and raspberry jam goes in the centre. This cake can’t be cut through the mid-section, as it is a very crumbly cake.
TO MAKE RASPBERRY COMPOTE:
Raspberry has a beautiful natural colour—and flavour, of course, too! Save the juice to add to icings, marshmallow and lots of other things to get a vast range of pinks. The berries can be used like jam, sandwiched between cakes or to decorate on top.
• 2 cups (250g / 8.8oz) frozen raspberries
• 1 tbsp caster sugar
• 2 tbsp lemon juice
1. Place all ingredients in a small saucepan and bring to a gentle simmer over low-medium heat for 5 minutes.
2. Once berries have defrosted, strain liquid and set aside.
3. Return berries to pan and heat through a little longer until they are a jam-like consistency.
4. Berries and juice can be kept in an airtight container in the fridge for a week.
What you need:
• 200g / 7.1oz butter
• 175g / 6.2oz caster sugar
• 4 eggs
• 2 tsp baking powder
• 200g ground oats (grind whole oats in the food processor for 3–4 minutes until they resemble a fine crumb)
• 50g / 1.7oz shredded coconut
• finely grated zest, 2–3 lemons
• 100ml / 3.4 fl oz lemon juice
• 2 tbsp natural yoghurt
What to do:
1. Preheat oven to 180°C / 350°F / Gas Mark 4.
2. Grease and line two 20cm / 6″ round cake tins.
3. Cream butter and sugar together until creamy. Scrape down the sides to make sure mixture is evenly combined.
4. While butter and sugar are beating, place oat flour, coconut, baking powder and lemon zest in a separate bowl and mix.
5. Add eggs to mixture, one at a time before adding the next.
6. Turn mixer speed down to low and add dry ingredients a spoonful at a time, followed by yoghurt and then lemon juice. This batter may seem like it’s quite wet and shaggy, but it will all come together perfectly once baked.
7. Scrape into cake tins and spread around base so they are even. Place in oven.
8. Bake for 20–25 mins, or until cakes are golden on top. Remove and place on cooling racks. It’s a good idea to run a knife around the edge of your cake in the tin as soon as it comes out of the oven—this is a crumbly cake and the edges can stick to the sides as it cools.
9. Turn out of tins after around 15 minutes and cool before icing.
For the icing:
• 125g / 4.4oz butter
• 250g / 8.8oz icing sugar
• 1 tbsp cream or milk
• 1 1/2 tbsp raspberry juice (reserved from your compote)
• 200g / 5.6 fl oz crème fraîche (or thick unsweetened yoghurt)
• 1 tbsp raspberry compote
• 25g / 1oz dark chocolate, melted
• 8–10 Jaffas (or small red-coated chocolate balls)
1. Beat butter with an electric mixer until light and creamy.
2. Reduce speed and gradually add icing sugar one spoonful at a time, scraping sides, to ensure all sugar is mixed in.
3. Add cream or milk. Once combined, add raspberry juice.
4. With the first cake on a plate or disc, place crème fraîche or yoghurt over the top. Spread over evenly and then scatter some little dollops of raspberry compote. Place second cake on top and then spread icing over sides and top. These cakes are quite crumbly and delicate so be careful when placing the top cake on—chilling them prior to handling them does help them firm up a bit.
5. Once your chocolate has melted (using a skewer or a tiny piping bag) make/paint cherry stalks onto a silicon baking sheet or baking paper. You can check proportions by placing a couple of Jaffas underneath. Leave chocolate to cool and harden. When you’re ready, place them on the top of the cake and the Jaffas below to make cherry pairs on the stalks.
6. Place a few edible flowers among the cherries on top of the cake, if you wish.
7. This is a moist and dense cake that will last for 4–5 days if kept in an airtight container in a cool spot.
This recipe is from issue 20 of Lunch Lady magazine, you can buy the issue in our shop HERE
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