Fresh Raspberries & Blueberries combine to make this a very special cake;
the addition of lemon drizzle makes it moist and ideally suited as a dessert cake.
For the cake you will need
125g Fresh Blueberries
125g Fresh Raspberries
225g softened butter
225g caster sugar
4 free range eggs
250g self-raising flour
2 tablespoons of almond meal
Zest of one large Lemon (about a tablespoon)
For the lemon drizzle syrup you will need
:
Zest of one large lemon
Juice of 2 lemons (about 8 tablespoons)
60g of caster sugar
Method:
Pre-heat oven to 180°c (160°Fan)
Line the base and sides of a round or square 20cm cake tin with baking paper.
Cream the butter and sugar until light and fluffy ~ this will take several minutes
Gradually beat in the eggs one by one, followed by the lemon zest.
Fold in the self-raising flour and the almond meal.
Finally fold the raspberries and blueberries through the cake mixture
Spoon into baking tin, gently level the surface with the back of a large spoon and bake in pre-heated oven for around 50 minutes until skewer test pronounces done.
(If the top browns too rapidly cover with baking paper until cake is done).
For the syrup:
Place all ingredients in a small saucepan and simmer just enough to dissolve the sugar.
When the cake is taken out of the oven, prick holes all over the surface with a wooden skewer and then gently spoon the lemon syrup all over the cake. Allow to cool before decanting and serving. Will keep for at least 2/3 days in an airtight container.
©Ian Haines Wednesday, 8 February 2012
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