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...
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