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
Sponge cake made with yoghurt and lemon ; in Spanish it is Bizcocho con Yogur y Limón
- 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.
Copyright Andrew Barrow from SpittoonExtra
© 2004-2013 Andrew Barrow All Rights Reserved