Spanish Lemon Cake with Lemon Curd Cream and Raspberries

Spanish Lemon Cake with Lemon Curd Cream and Raspberries »

Andrew

30 Oct

Looks a bit girly if you ask me – all those raspberries neatly circling the top. Still, tasted bloody nice. The basic sponge recipe is taken from the Spanish cookbook, 1080 recipes, doubled to make two layers. The creamy middle is a tub of double cream whipped to stiffness with half a jar of lemon curd folded in. Sweet indeed thus requiring the raspberries to add a little tartness. I’m on my second huge slice…

Spanish Lemon Cake with Lemon Curd Cream and Rapberries

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 05 minutes

Sponge cake made with yoghurt and lemon ; in Spanish it is Bizcocho con Yogur y Limón

Ingredients

Cake - double these ingredients for two layers

50g butter (recipe states margarine)
120g sifted plain flour
130g caster sugar
150ml lemon yoghurt
2 eggs
1 tablespoon baking powder
grated rind of 1 lemon

Instructions

Oven to 150C/300F/G2. Mix butter and sugar until fluffy. Add yoghurt and eggs. Add lemon rind. Sift in the flour and baking powder a little at a time. Pour into a lightly greased and floured cake tin. Bake for 15 minutes then increase temperature to 160C/325F/G3.
The recipe says bake for 45-60 minutes although mine were ready in 30 minutes. Allow to cool on a wire rack.
The filling is a tub of double cream whipped until stiff with lemon curd folded in to taste.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

14 Comments »

Ann says:

October 30, 2007 at 5:46 pm

Gorgeous photo! And girly or not, I want some! Will have to put it on my list of items to try.
Margaret says:

October 31, 2007 at 1:43 pm

I want a piece of that now please! Photo and cake are amazing.
Is that book any good Andrew.
Obviously, I can see the cake is good!!!
Tartelette says:

October 31, 2007 at 3:22 pm

Absolutely gorgeous! Wishing I were having a slice right nw for breakfast instead of my cereals!
Andrew says:

October 31, 2007 at 4:11 pm

Thanks everyone. I resisted having a slice for breakfast the other day!
The cook book I am still delving through; some recipes seem a bit basic and simple (even to me) perceptively so perhaps. I see in the latest issue of Delicious (I think) that Gordon Ramsey lists the book as being in his top 10 recipe books; a good enough recommendation to me!
arfi says:

November 1, 2007 at 6:54 am

Yum! I can taste the lemon curd in the cream.
Katie says:

November 1, 2007 at 5:00 pm

That looks stunning. Theres no reason why you can’t enjoy good looking food. Berries are naturally pink and pretty, its not like you decorated it with pink sugar roses
linda says:

November 1, 2007 at 5:27 pm

Very pretty layer cake! It looks delicious too.
Anna says:

November 2, 2007 at 7:16 am

this looks absolutely amazing. my mouth is watering.
that cream looks like it has the most wonderful texture.
and i love how the photo caught the hairiness of the raspberries. beautiful.
brilynn says:

November 3, 2007 at 5:34 am

I was going to say this cake looks elegant, but I guess girly works too
StickyGooeyCreamyChewy says:

November 4, 2007 at 6:14 pm

This really looks like a wonderful cake. I know that I’m probably in the minority, but I much prefer a fruit based cake than a heavy chocolate. Lemon is one of my favorites. That sinful cream is the clincher for me!
lydia hamre says:

November 7, 2007 at 6:20 pm

This cake looks amazing. The lemon curd oozing under the layers is to die for.
Niamh says:

November 8, 2007 at 1:19 pm

Wow – that looks just fantastic!
I have bought the book too, and am so excited by it. Can’t wait to tuck in and start trynig the recipes.
Kristen says:

November 18, 2007 at 6:15 am

Oh wow…that looks seriously decadent and delicious!
abi says:

November 27, 2008 at 12:56 pm

it looks beautifull