Recipes
Date posted: 04/08/2022
Ingredients
| Unsalted packet butter | 150g |
| Tate & Lyle caster sugar | 225g |
| Free range medium eggs | 3 |
| Self raising flower | 150g |
| Lemons | 1 |
| Double cream | 225ml |
| Raspberries | 250g |
| Callebaut white chocolate couverture | 120g |
| Tate & Lyle fairtrade icing sugar | 20g |
Method
- Preheat the oven to 180 degrees and line an 8 inch cake tin.
- In a mixing bowl, cream together the butter and 150g of the sugar together until light and fluffy.
- Next, add the eggs and continue to whisk. Gradually add the flour until you achieve a light batter mix.
- Zest the lemons and juice before adding to the mixture. Fold through.
- Place the mixture into a baking tin and cook for approximately 30 minutes. To test the readiness, place a skewer into the sponge to see if it is clear. Allow to cool.
- In another bowl whisk 150ml of cream and the remaining 75g of sugar until it reaches a soft peak. Add 150g of the raspberries and continue to whisk until the mixture reaches a stiff peak and set to one side.
- Warm the remaining cream slightly and melt the white chocolate. Mix together to form a ganache.
- Cut the cake in half then place the raspberry cream on top. Top with the other cake half.
- Drizzle with the chocolate ganache and garnish with raspberries and icing sugar.