Makes: one 8'' (20 cm) round cake - about 12 generous slices
A beautiful and full of fresh and tangy flavour celebration cake. Lemon sponge and raspberry buttercream give a perfect combination and I top it up with some white chocolate drizzle and fresh raspberries to take it to another level! You can personalize your design to your liking to create your own showstopper.
For the cake:
225 g unsalted butter, room temperature
225 g caster sugar
75 g ground almonds
225 g seld raising flour
pinch of salt
zest of 1 lemon
4 eggs
50 ml creme fraiche (or Greek yoghurt)
1 Tbsp freshly squeezed lemon juice
For the lemon syrup:
juice of 1 1/2 lemons
85 g caster sugar
For the buttercream:
150 g raspberries (fresh or frozen)
1 Tbsp caster sugar
1 Tbsp water
1 tsp lemon juice
220 g unsalted butter, room temperature
430 g icing sugar
For the white chocolate ganache (optional):
100 g white chocolate
50 g heavy cream
For the decoration:
fresh raspberries
white chocolate shavings / stars / sprinkles
1. Preheat the oven to 170*C. Line 2 x 8'' (20 cm) round tins.
2. Start by preparing the raspberry syrup to flavour the buttercream: place the raspberries, caster sugar and 1 Tbsp water in a small saucepan and bring to the boil. Simmer for 5 mins, then take off the heat and mix in 1 tsp of lemon juice. Push through the sieve. Discard the seeds and cool the syrup completely. Keep in the fridge until needed (this step can be made ahead).
3. To make the cake: Beat the butter and sugar until light and fluffy. Add eggs, 1 at a time beating well after each addition. Scrape the sides of the bowl to make sure it is all mixed well.
4. Add the creme fraiche (or Greek yoghurt), lemon juice, lemon zest, ground almonds and flour and stir in gently with a spatula until well combined. Do not overmix.
5. Divide the batter evenly between the tins and place in the middle of the oven. Bake for 30 mins.
6. When the cake is cooking prepare the lemon syrup: combine the sugar and lemon juice, bring to boil stirring until the sugar dissolves. Take off the heat.
7. When the cake is ready - check for doneness by pressing gently in the middle of the sponge. If it springs back - it is done. Take the cake out from the oven. Let it cool for 2 mins, then using a cake tester poke few holes in the cake and gently pour some of the lemon syrup. Let it cool completely in a tin and turn it out on a cooling rack.
8. In the meantime make the buttercream: beat the butter for a half a minute to soften it. Add the sugar and beat together until light and fluffy. Add about 4-6 Tbsp of the raspberry syrup, 1 Tbsp @ a time to loosen it. Let it rest for about 20 mins, covered.
9. Assemble the cake: put 1 cake in the centre of the cake platter and spread 1/3 buttercream evenly. Place the 2nd cake on top (upside down for clean finish) and spread the rest of buttercream. Leave a little of the buttercream to decorate (*see notes). Chill the cake well before adding the dripping white chocolate ganache.
10. Melt the chocolate with the cream in a bowl suspended over a pan of simmering water (the bowl mustn't touch the water!). Allow the chocolate to cool down to 30-35* C (85-95*F) before attempting the dripping effect. Use the candy thermometer to check the temperature of the ganache.
11. Decorate the cake with the remaining buttercream, fresh raspberries and white chocolate decorations. 12. Enjoy!
Notes:
* for the clean finish - crumb the cake first, chill and then spread the rest of the buttercream.
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