A citrusy treat to get you through the week.

Ingredients

Serves: 10

Prep: 30 mins

Bake 45-50mins

Sponge Cake

  • 165ml buttermilk
  • 1 large egg
  • 45ml vegetable oil
  • 1 lemon zest
  • 160g plain flour
  • 25g custard powder
  • 170g caster sugar
  • 1 tsp bread soda
  • Pinch salt
  • 1 tsp baking powder
  • 115g butter
  • 50g fresh raspberries

Lemon Curd

  • 2 large eggs
  • 2 lemons, juiced
  • 1 lemon, zest
  • 150g caster sugar
  • 110g butter, cold & diced
  • 1.5 tbsp cornflour

Cake Garnish

  • 250ml single cream, whipped
  • 200g raspberries
  • Fresh mint
  • 1 lemon

Method

  1. To make the lemon curd, place all the ingredients except the butter into a heat proof bowl and whisk to combine.
  2. Place this bowl over a pot of gently simmering water and stir until the curd heats and thickens. (approx. 8-10 mins)
  3. Remove and add the butter and with a hand blender, blitz until combined and smooth.
  4. Place a disc of parchment paper directly on top and chill for a minimum of 3- 4 hours, preferably overnight. To make the sponge, heat your oven to 170C/150C fan.
  5. Line the base of an 8" loose bottom cake tin with parchments and grease and dust with butter & flour. · Sieve the flour, custard powder, baking powder, bread soda and salt into a bowl.
  6. To this, add the sugar and mix through. · Into another bowl, add the buttermilk, lemon zest, egg, and oil, whisk to mix and set aside.
  7. Add the room-temperature butter to the flour and mix to form a breadcrumb consistency.
  8. To this, add the wet ingredients and mix until you have a smooth batter, don't forget to scrape the bowl and mix well.
  9. Spoon the batter into the lined tin and sprinkle the raspberries on top.
  10. Bake in the centre of the preheated oven for 45-50 minutes or until a skewer inserted comes out clean. · Remove from the oven & allow to rest in the tin for a few mins before removing and placing on a wire rack to cool fully.
  11. To assemble the cake, spoon ¾ of the curd on top of the cake and spread to cover, keeping the rest to serve on the side.
  12. Spoon the whipped cream into a piping bag fitted with a star nozzle. Pipe 10 rosettes around the top border of the cake.
  13. Fill the centre of the cake with fresh raspberries, garnish with some fresh mint and lemon rind.