This cake is light and fluffy with the refreshing, summery touch of lemon, almond and raspberry. It’s great for picnics!
Stand mixer or hand mixer (or a wooden spoon with lots of elbow grease!)
Four 8” round cake tins
For the cake batter
200g caster sugar (golden or plain)
200g S/R flour (or plain flour + 2tsp baking powder)
200g softened butter
4 large eggs
1 tsp vanilla extract
1 tsp baking powder
zest 1 lemon (unwaxed)
For the syrup
50g caster sugar
50ml almond liqueur/Amaretto (optional)
250g tub of mascarpone cheese
2 tbsp sugar
300ml double cream
150g ripe raspberries (plus some for decoration)
Preheat the oven to 180°C/160°C fan.
Grease the cake tins with some butter and then line with some baking parchment.
Add the caster sugar, self-raising flour, softened butter, eggs, vanilla extract, baking powder and lemon zest to a large mixing bowl.
Whisk for 2 minutes.
Divide cake mix equally between the tins – they will be quite thin layers. Spread them evenly.
Cook for 12-15minutes, keeping an eye on them.
Once ready, remove from oven and allow to cool.
Meanwhile, add the syrup ingredients to a pan and heat until it bubbles and the sugar has melted.
Remove from heat.
In a bowl mix the mascarpone cheese with the sugar and then add double cream and mix together with a spatula. Check the sweetness and add 1tsp of sugar if needed.
Whisk until thick.
Add raspberries and fold into cream to break them up slightly and add colour to the cream mix.
Lay a large sheet of cling film across the cake plate and repeat at the opposite angle to form a cross.
Place first cake layer on plate. Use a brush to paint the syrup on the top of the layer.
Add a dollop of the raspberry cream and spread it over the top.
Repeat on each layer.
Press down gently to bring all layers together.
Brush the final layer with the syrup.
Tightly wrap the cake with the cling film from each side.
The cream will come out of the cake a little. Rest in the fridge for 3-4 hours.
When ready to serve, unwrap and sift icing sugar lightly over the top.
Add a few raspberries to decorate, slice and serve.