If the weather holds this weekend this cake is the perfect accompaniment to a sunny garden afternoon. A rich lemon mousse, sweet whipped cream and crushed raspberries drizzled with Framboise, sandwiched between two layers of orange scented sponge. The combination was arrived at by accident. Surplus filling, begging not to be wasted, from our Easter lemon tart (I had made a 20cm case rather than the 25cm indicated).

 Serve with fresh lemonade (recipe below), iced coffee served with a dollop of the coffee ice-cream, or posh tea (lady grey with a slice of lemon).

Keep Safe Keep Well.

Orange Sponge

Makes 1x20cm cake

125 g softened butter

125 g self raising flour

1/2 teaspoon baking powder

125 g caster sugar

2 medium eggs

zest and juice of half a large orange

1 tablespoon orange flower water (optional)

Filling and Finish

2 egg quantity * Lemon mousse – recipe below  (prepared in advance)

200ml double cream, lightly whipped

10-15 fresh raspberries, lightly crushed with a fork

1 tablespoon Framboise (optional)

1 tablespoon caster sugar

* I made a 20cm lemon tart using the same 5egg portion of filling , cooking up the 150ml overflow as instructed below.  

Method

lightly oil and baseline with parchment 1 x 20cm lose based sandwich tin.

Pre-heat the oven to 190c/gas 5

Cream together, in a large mixing bowl or food processor, the softened butter and the sugar. When the butter is light and fluffy break in the eggs, one at a time,  mixing well between each addition.  beat in the orange zest and the orange flower water .

Sift  together the flour and baking powder and then fold into  the cake mix along with the orange juice  (if you are using a food processor then gently pulse the motor a few time to combine the flour.

Pour the batter into the prepared tin. Level by taping the tin sharply on the work surface. Bake the cake in the hot oven for about 20-25 minutes or until golden in colour and springy to the touch.

Remove the cake to a wire cooling rack. Loosen the edges with a palette knife if required and then leave the cake to cool in the tin for ten  minutes,  before turning it out onto the wire rack.

When the sponge if completely cool, slice it in half horizontally and sandwich with the lemon curd, crushed berries, Framboise and the whipped cream

 

Lemon Mousse:

2 medium eggs

60g caster sugar

juice and zest of 1 large lemon

60 ml  double cream

 

Method

Pre-heat the oven to 1 325°F/Gas Mark 3.

whisk together the whole eggs, sugar, lemon juice and zest.  Add the cream and whisk briefly to combine.

Pour the lemon cream into a small heatproof dish and cook for 20 minutes, or until just setting.  Remove, cool, and then chill before using.

 

Lemonade with Fresh Thyme

Makes 1 litre

4  lemons

100g caster sugar

750ml boiled water

2 woody sprigs of thyme

Sparkling water and ice to serve

Method

Strip the yellow zest off the lemons in wide strips, using a potato peeler or sharp knife.  Juice the lemons, setting the juice aside for later.

Put the zest strips into a large heatproof bowl.  Add the caster sugar and the thyme sprigs and pour over 750mls of boiling water. Stir well to dissolve the sugar. Cover the bowl with a clean cloth and set aside to cool. This will take a couple of hours.

When the lemonade is cold, strain through a sieve to remove the zest and thyme.   Add the reserved lemon juice.

Pour the lemonade into a large the jug and stir well and refrigerate until required.

To serve, half fill glass with lemonade and top up with chilled sparkling water.

Happy Cooking