Last week, I was invited over to my lovely friend Siân's house for dinner, and it was my job to provide dessert. I hadn't baked since my birthday, so I thought it'd be fun to make a cake using some fresh fruit from my local greengrocers.
The cake went down a treat with a little creme fraîche, and I had so much left over that I had to share it with my housemate & work friends - some of which have asked for the recipe! It was so yummy that I thought you guys deserved the recipe too!
• 175g softened butter
• 175g caster sugar
• 2 unwaxed lemons
• 3 eggs
• 100g self raising flour
• 75g ground almonds
• a little milk
• 100g demerara sugar
• 2 small punnets of raspberries
• Preheat oven to 180ºC/160ºC fan
• Grease & line a 20cm cake tin with baking paper
• Beat the butter, caster sugar and finely grated zest of 1 lemon, until light & fluffy
• Add a pinch of salt & then the eggs, one at a time
• Sift in the flour & ground almonds, and fold in
• Add a little milk to make the mixture a dropping consistency
• Spoon into the tin & spread out evenly
• Bake for 45mins, or until the top is golden & a skewer comes out clean
• Leave to cool slightly in the tin, while you make the lemon drizzle
• Mix together the zest of 1 lemon, the juice of 2 lemons and the demerara sugar
• Poke holes over the top of the cake and drizzle over half of the mixture
• Pile raspberries on top of the cake and pour over the rest of the lemon drizzle
• Allow to cool in the tin before turning out
- adapted from this recipe -
This makes a lovely cake, which doesn't dry out (at least in the three days that it was around before it was all consumed!) and is so summery looking with the yellow sponge & pink-red raspberries.
Will you be giving it a go?
• dress c/o Lindy Bop •
Hey AND also, this recipe has been featured alongside loads of other scrummy blogger's recipes in this awesome Blogger's Recipe Book put together by House of Fraser!
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