For the final recipe in my Busy Baker series with Fisher & Paykel (if you still haven’t figured out what your cooking style is, find out here!), I have created my Foolproof Lemon and Raspberry cake.
This is one of my favourite recipes of all time, mostly because it's completely fail proof and easy to remember off by heart - exactly what any Busy Baker needs!
It keeps really well and remains super moist due to the plentiful amount of ground almonds used. However, it never remains in the kitchen for long before being gobbled up! You could use any berry you want, but I particularly love the tartness of the raspberries, which compliment the freshness of the lemon just perfectly.
Now to the recipe...
The Easiest Lemon and Raspberry Cake
Makes a 22cm or 9" cake to feed 12.
200g butter, softened
200g caster sugar
4 organic eggs
1 tsp vanilla extract
200g ground almonds
50g plain flour
zest and juice of 2 lemons
1 cup fresh or frozen raspberries
To top with:
Icing sugar to dust
Finely chopped pistachios
Freeze dried raspberries
Fresh rose buds and/or dried rose petals to decorate
Preheat the oven to 180ºC fan bake. Grease and line a 22cm cake tin.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Beat in the eggs, one at a time, along with the vanilla.
Gradually fold in the ground almonds and the flour, then the lemon zest and juice.
Pour the batter into the cake tin. Dot in the raspberries, pressing each one down lightly with the back of a spoon.
Bake for approximately 45 minutes. The cake is ready when it is golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
Once the cake is fully cool, decorate as desired.
Serve with yogurt or cream.
Store in a cool, dry place in an airtight container for up to 3 days.
All recipes and photographs are my own.