A sweet crowd-pleaser, this cake goes down well - and doesn't even need fresh raspberries. I've adapted a recipe by Lorraine Elliot which looks amazing - I've converted it into a metric recipe. Ingredients For the cakes 215g caster sugar 100g brown sugar 340g butter, at room temp 5 eggs, at room temp 250 ml single cream (I used 1/2 lemon, juiced 400g self raising flour Pinch of salt 2 passion fruits 2 tbsp raspberry jam pink food colouring For the buttercream 250g unsalted butter (soft) 500g icing sugar 2 tbsp milk (or substitute) 2 passion fruits 3 tbsp raspberry jam Extra decor Fresh raspberries Method 1. Preheat the oven to 130 ° C (not a typo). Grease two 20cm/8" round baking tins and line the bases. 2. Cream together the butter and sugars until very pale and fluffy. Add the eggs one at a time, beating until combined each time. In a separate bowl, lightly whisk the cream and lemon juice until slightly thicker. 3. Fold ha...
Attempting to document my adventures with photos, places, tech and food








AHHH SUPER CUTE CATS!!!!!!!!!
ReplyDelete