A taste of the warmer months
PUBLISHED: 07:00 12 May 2019 | UPDATED: 09:14 13 May 2019
Semolina and raspberry layer cake with raspberry and lemon syrup.
With the warmer summer months ahead of us, thoughts could be turning to a garden party, so you need to consider your menu.
And the centre piece can reflect a fruitful harvest ahead, so what about this?
The pièce de résistance! A semolina and raspberry layer cake with raspberry and lemon syrup If you are aiming to impress, this is a real show stopper that does your guests proud.
For the cake
300ml sunflower oil
180g maple syrup
6 medium eggs
250g fine semolina
2 tsp baking powder
Zest of two lemons
60ml Belvoir Raspberry & Lemon Cordial
For the filling
300ml double cream
edible flowers to decorate
for the drizzle icing
75g icing sugar
2tbsp Belvoir Raspberry & Lemon Cordial
A squeeze of lemon juice
Preheat the oven to 180C/fan 160c/Gas Mark 4
Grease and base line 3 x 18cm loose bottomed sandwich tins.
Either with an electric hand whisk or in a stand mixer, whisk together the sunflower oil, maple syrup and eggs until they are light and fluffy (this takes about five mins). Stir in the other ingredients and divide between the cake tins. Bake for about 20 minutes.
Warm the cordial in a pan. When the cakes come out of the oven, prick them all over with a skewer and spoon the syrup over and let it absorb. Let the cakes cook completely.
Mix the icing sugar with enough of the cordial until you have a thick drizzle icing. Set aside.
Lightly whip the cream until it is just holding its shape.
Put one of the cakes on a cake plate, spoon over half the cream and scatter with raspberries, top with a second sponge and spread the remaining cream over the top and scatter with raspberries. Top with the final sponge.
Drizzle the icing all over the top sponge and decorate with edible flowers and a few more raspberries.
Recipe courtesy of www.belvoirfruitfarms.co.uk
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