I saw this recipe about ten days ago in a review of the new Yeo Valley “Great British Farmhouse Cookbook” on the blog NR11:English Kitchen Baking by Hannah. It sounded so delicious I wanted to make it straight away but decided to wait until I could pick my own raspberries. I held off for a just over a week, then gave in and bought some extortionately priced raspberries in the supermarket instead… They are at least local raspberries.
It’s not the prettiest cake I’ve ever made but it tastes really good: lemon and raspberries together are such a taste of summer.
If you’d like the recipe, you will find it here. I more or less followed it although I did use SR flour instead of plain flour and baking powder. I also reduced the number of steps required, so added all the yogurt and the lemon zest to the egg, butter and sugar mixture and then folded in the flour and ground almonds all in one go.
Instead of mixing in the raspberries, you layer up the cake mixture and then the raspberries, a third at a time, finishing with a layer of raspberries:
This is not a cake to make in a hurry as like most fruit loaves it takes over an hour to bake. Once out of the oven it is left to cool for a little while before spooning the lemon juice and sugar over the top. I didn’t use anywhere near as much sugar as the recipe said as I like the tart lemon taste.
This would be a great dessert cake and next time I might try it in a round cake tin instead. And I will be picking extra raspberries at the pick-your-own this summer specially for it!
Afternoon tea, anyone?