Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Raspberries and Cream Cake July 20, 2015

Raspberries & creamThis is a really indulgent cake and would be perfect for Mother’s Day or other special occasions.

Ingredients

250g butter, softened

250g caster sugar

4 lrg eggs

200g self-raising flour, sifted

50g ground almonds

1 tsp baking powder

2 lemons, zested

For the filling

100g mascarpone

200ml whipping cream

3 Tbsp icing sugar

200g frozen raspberries, defrosted and drained

For the icing

125 g butter, softened

175g icing sugar

1 lemon, zested

2 Tbsp milk

pink food colouring

Method

Pre heat oven to 160C/gas 4. Grease and line 3 18cm cake tins.

Beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then fold in the flour, almonds, baking powder and lemon zest (if the mixture feels too thick, add a splash of milk – it should fall off a spoon when tapped).

Divide the mixture evenly between the three cake tins and bake for 25 minutes or until a skewer inserted into the cake comes out clean, Turn onto a wire rack to cool.

To make the filling, beat the mascarpone with the cream and icing sugar until stiff enough to just hold it’s shape. Fold in the raspberries and set aside.

For the icing, beat the butter and icing sugar in a bowl until light and fluffy. Add the lemon zest, milk and few drops of pink food colouring, until the desired shade of colour is reached.

To assemble, put one sponge on a serving plate and spread with half the filling mixture. Top with the second sponge and repeat with the remaining filling mixture. Top with the third sponge. Usig a spatula, spread the frosting over the cake.

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Apricot and Marzipan Loaf Cake January 22, 2012

Makes 1 large loaf cake. Looking at the amount of ingredients might put you off making this but it really is an easy one to make 😉

Ingredients

For the cake

300g self raising flour

pinch of salt

150g butter, cool and firm but not rock hard

100g caster sugar

100g soft-dried apricots

159g sultanas

2 eggs

1/2 tsp vanilla extract

150ml milk

150g marzipan

To finish

2 Tbs apricot jam

2 Tbs flaked apricots

Also needed

1 900g loaf tin or a 20cm round, deep cake tin (lined)

Method

Preheat oven to 180C/350F/gas 4.

Put the flour and salt into a mixing bowl. Cut the butter into small pieces and add to the flour, rub in with fingertips until the mixture looks like bread crumbs.

Stir in the sugar. Roughly chop the apricots and add to the bowl along with the sultanas. Beat the eggs with the vanilla and milk, add to the bowl and mix with a wooden spoon to make a stiff cake mixture.

Spoon one-third of the mixture into the prepared tin and spread evenly. Cut the marzipan into 1.5cm cubes and arrange half on top of the cake mixture. Cover with half of the remaining mixture, spreading it evenly. Arrange the rest of the marzipan cubes on this layer. Spread the rest of the cake mixture on top to evenly fill the tin.

Gently bang the tin on the worktop to release any air bubbles.

Bake for 1 to 1 1/4 hours or until a skewer comes out clean (it’s best to test in several places, because it’s hard to avoid the marzipan). Transfer to a wire rack and leave to cool for 15 minutes before carefully turning out to cool completely on the wire rack.

To finish, carefully heat the apricot jam in a microwave (about 30-45 secs). Brush the melted jam over the cake and scatter the flaked almonds all over it. Leave to set.

 

 
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