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£2.75Price per unit
£11/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Grease 2 x 20cm deep round cake tins, then line the bases with baking parchment.
In a large bowl, beat the softened butter and sugar together until fluffy and pale. Add the vanilla and eggs, whisk to combine, then add the milk, flour, almonds and baking powder and mix together (use a stand mixer, if you like).
Divide the mixture equally between the prepared tins, then bake for 22-25 minutes until golden and risen, and a skewer inserted into the centre comes out clean. Remove from the oven, leave to stand for 5 minutes, then remove from the tins to a wire rack and leave to cool completely.
Meanwhile, prepare the lemon curd. Put all the ingredients, except the 2 eggs, into a saucepan and bring to the boil. Once the sugar dissolves and the butter melts, reduce the heat to low. Add the eggs, whisking continuously. Cook gently for 10 minutes, whisking frequently, until the mixture thickens. Pass through a sieve and leave to cool completely.
When ready to assemble, whisk the mascarpone, cream and sugar in a bowl until soft peaks form. Crush ½ the raspberries a little, then fold in to make a pale pink cream.
Put 1 cake onto a serving plate, then spread ½ the cream over it to the edges. Add ½ the curd to the centre and spread over, leaving a wide border of cream around the edge. Add the second cake. Repeat the pattern with the cream and lemon curd. Add the remaining raspberries to the centre, on the lemon section.
Typical values per serving when made using specific products in recipe
Energy | 2,920kJ/ 701kcals |
---|---|
Fat | 47g |
Saturated Fat | 28g |
Carbohydrates | 56g |
Sugars | 42g |
Fibre | 2.9g |
Protein | 11g |
Salt | 0.6g |
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