You may need to take a seat. 😀
And, yes, there is a recipe attached to this post!
I thought it about time to both update and and write a new recipe. As you will have noticed from some of my social media posts recently, it’s been a difficult couple of months and you begin to see things through a different lens. You pull together, close in and heal each other. Share the pain, the grief and the sorrow. You also turn the corners and build each other up; you become a little stronger. But it does give you time to reflect.
The Book? Yes, well. Who knew these tings could take so long!? Probably a lot of people. It’s been an interesting journey and I can safely say that I have written the recipes and taken the photos. The manuscript is in some semblance of order and I think I’m fairly happy with the end result. The next steps are to find a graphic designer (that doesn’t cost the earth!) to create a new document that can be turned into something that can be published. A little exciting ? Yes, I guess it is 😀
Back to the recipe. A lovely cake (if I do say so) and made in 3 stages. Look to make the jam first, so it cools and so that you have time to enjoy the sweet smell of the raspberries cooking. Then the simplicity of the lemon sponge, followed by the making of the rather light and refreshing Cheesecake frosting. All in, and quite mornings’ project. Ideal for anytime or even for Mother’s Day or even Easter.
Plus I’m now writing this in a pair of glasses being held together with Gorilla Glue. Because time is of the essence, 😂
Begin by making the jam; place 250g of raspberries into a large enough solid base saucepan, with 200g granulated sugar. Place over a low heat to slowly dissolve the sugar and use a potato masher or fork, to crush the raspberries into a pulp. Stirring as you go with a spatula, bring to a slow boil, turn up the heat and fast boil for about 4 minutes – keep stirring so the jam doesn’t stick to the base and burn. After 4 minutes turn off the heat and allow to cool in the pan. Put this to one side for now.
Preheat the oven to 160c fan/180c/Gas Mark 4 and line 3 x 7” cake tins with greaseproof paper.
230g sunflower oil
250g caster sugar
zest of 3 lemons
300g gluten free self raising flour
Place all the ingredients into a large enough mixing bowl and whisk (using an electric whisk or stand mixer with a whisk attachment) until light and fluffy and well combined – about 2/3 minutes. Remember to scrap down the sides of the mixing bowl half way though whisking.
Stop the machine and divide the cake batter between the 3 cake tins, place into the preheated oven and bake for about 25 to 30 minutes or until an inserted skewer comes out clean. Remove from the oven and allow to fully cool before removing from the tin tins and lacing on a wire rack until required.
For the cheesecake frosting:
360g full fat cream cheese
210ml double cream
juice of 1 of the lemons
150g lemon curd
Additional raspberries for decoration
Place all the ingredients into a mixing bowl and whisk until firm and pipable. You won’t be piping but it’s a good indicator of firmness in texture.
To assemble the cake, place one sponge on your cake plate, smoother with half of the raspberry jam, place a second cake on top and cover this with the remaining jam. Taking your cheesecake frosting, cover the tops and sides of the cake, as in the photo. For the lemon curd drizzle, place the lemon curd into a small microwaveable container and just warm it through, on full power, in 2 short power bursts of 10 seconds. Then either using a disposable piping bag or spoon, drizzle the top and sides and slightly the cover the top of the cake as shown.
Finish with the additional raspberries, place in the fridge for at least an hour or so before serving. Serve within a couple of days.