Becky is here today with a fab cake recipe I asked her to share after she brought it round to me when Bea arrived. Along with being delicious it’s also quite sophisticated, yet she reliably informs me, easy to make. Perfect to impress friends when time is short and seasonal for these last days of summer…
I bookmarked this recipe for raspberry amaretti crunch cake just before I became a Mum after enjoying a slice in a cafe on one of my many maternity leave cake dates. I searched online for a recipe and this BBC Good Food one popped up first. What I love the most about using any Good Food recipe is how heavily they are rated. As time is so precious, I’m no longer prepared to waste it cooking or baking something that could turn out to be a flop. I love the fact that you can search only for 5 star rated recipes and I find the comments section underneath each recipe is a great help for tips and suggestions.
With this recipe, for example, there were a lot of comments suggesting that an extra egg was needed, as well as a lot longer in the oven. So, first attempt, I added an extra egg and just patiently kept checking the cake until my skewer came out clean. It’s a very simple, all in one mix which takes very little effort to prepare but tastes great.
A week after baking this for Rebecca to celebrate Bea’s arrival, we collected some wild raspberries on a family dog walk so made the cake again using half the quantities and baked it in a loaf tin. It turned out just as good.
It was my mum’s birthday at the beginning of October and as she’s not a big fan of chocolate cake or anything with cream or buttercream, Francesca decided to try this Yeo Valley Cookbook recipe for lemon and raspberry cake. I’ve made cakes with dairy ingredients in them before and they never fail to produce a moist cake. This one is kept fresh and light with the fresh raspberries and the addition of a sharp lemon drizzle.
250g plain flour
2 tsp baking powder
pinch of salt
115g soft butter
225g caster sugar
finely grated zest and juice of one large lemon
2 large free range eggs
100g wholemilk natural yogurt
25g ground almonds
200g fresh raspberries
100g granulated sugar, plus extra for sprinkling
Preheat the oven to 180 degrees. Grease and line your tin with baking paper.
Sift together the flour, baking powder and salt. Cream together the butter and caster sugar then add the lemon zest. Beat in the eggs one at a time, adding a tablespoon of flour with the second egg. Fold in alternate spoonfuls of the flour and yogurt, then finally fold in the almonds.
To distribute the raspberries evenly add a layer of cake mix to your tin, and scatter 1/3 of the raspberries on top. Repeat with 2 further layers finishing with a layer of raspberries on top.
Bake for 45-50 minutes until golden brown on top then a further 20-25 minutes with foil covering the top.
Allow the cake to cool out of the oven for 5 minutes, then mix the granulated sugar with the lemon juice and spoon over the cake. Cool on a wire rack and remove the paper to serve.