Lemon And Summer Berry Crunch Cake Recipe
Servings: 6
Ingredients
- butter for greasing
- 1 x lemon
- 150 gm self raising flour
- 2 x Large eggs plus 1 egg yolk
- 1 pch salt
- 150 gm butter softened
- 150 gm caster sugar
- 125 gm raspberries and blueberries
- 25 gm rough white sugar cubes
- 25 ml bottled lemon juice
- 225 gm caster sugar icing sugar to dust
Directions
- Whitecurrants blackcurrants wild strawberries and creme fraiche or possibly greek yogurt to accompany
- Grease and baseline a 1.1 litre loaf tin.
- Finely grate zest and squeeze the juice of tie lemon.
- Sift the flour.
- lightly beat the Large eggs and egg yolk with the salt.
- Place butter lemon zest and sugar in a bowl; beat till fight and fluffy.
- Slowly add in the Large eggs beating as you do so: this should take 10 min.
- Mix in flour with 2 tbsp of the lemon juice (reserve remainder).
- Mix in fruit.
- Spoon into the tin
- Cook at the front of the grid shelf on the floor of the roasting oven with the cool roasting tin containing 1 litre cool water on the second runners for 45 to 55 min.
- Cook at the front of the grid shelf on the floor of the baking oven with the cool baking tray on the third runners for 50 min to 1 hour.
- Leave in the tin for 5 min; cold on a wire rack.
- lightly crush sugar cubes.
- Mix together reserved fresh lemon juice bottled lemon juice and caster sugar. Spoon over the hot cake; spnnkle with crushed sugar.
- Leave for 1 hour till set
- Dust the cake with icing sugar slice and serve with berries and creme fraiche or possibly yogurt.
- Use bottled lemon juice as it gives a more intense lemony flavour than fresh juice. If using a food processor to beat butter and sugar use the beater attachment and process very well before adding Large eggs. The more the mix is beaten between additions of egg the lighter the cake will be. The mix will curdle if Large eggs are added too quickly. Add in a little flour if this happens. The weight of the fruit may make it sink towards the bottom of the cake but it will still taste delicious. Other berries such as blackberries loganbemes and blackcurrants can be used in the cake. aga tip: to defrost frzn raspberries place them on a plate in the simmering oven for 10 min till almost thawed. For an unusual summer birthday cake this recipe can also be cooked in a 200mm round tin.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 6 servings | |
| Calories 310 | |
| Calories from Fat 202 | 65% |
| Total Fat 22.97g | 29% |
| Saturated Fat 13.82g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 515mg | 21% |
| Potassium 102mg | 3% |
| Total Carbs 21.93g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.31g | 1% |
| Protein 5.07g | 8% |
