Easter is different from other bank holidays, Easter it seems is a real celebration of all things new. It is the break that we’ve all been waiting for; winter has come to an end and spring has finally sprung. What better way to celebrate than to gather round,cook and eat the best that spring has to offer.
As we’ve made an appearance at the Scott household for a family get together, dinner is largely out of my hands. I made a small contribution in not being able to identify a cut of beef and agreed that searing/ slow roasting the meat would be the most appropriate course of action.
However despite my incompetence in butchery, I have managed to contribute to the festivities in the form of a celebratory spiced raspberry cake; perfect for nibbling late afternoon with a cup of tea. I can’t say that the cake has been a roaring success in my novice hands but in the care of a more competent bake-tress I believe that this recipe could be a glorious. Whether you are a baking novice or goddess I think this cake is worth a try.
- 250g softened (unsalted) butter
- 450g Plain Flour
- 140g Golden caster sugar
- 140g light soft brown sugar
- 4 Tbsp Honey
- 2 Tsp Baking Powder
- 1 Tsp Cinnamon
- 2 Tsp All Spice
- 4 Tbsp Buttermilk
- 5 Large Eggs
- 200g Raspberry Jam
- 200g Fresh Raspberries
- 250g Cream Cheese
- 200g Icing Sugar
- 250g Softened unsalted butter
- Preheat your oven to 160c/ gas 3 (this may vary depending on your oven). Grease and line 20cm Cake tin x3. Soften the butter with electric beaters and then add the sugar, sift the flour & salt into the mixture and then add all other ingredients. Mix with an electric whisk until combined. Divide mixture equally into the cake tins and bake for approximately 25 minutes or until a skewer comes out clean when poked into the center of the cake. Cool cakes on wire racks.
- Cut each cake in half and spread the raspberry jam and crushed fresh raspberries between the layers. If you wanted your cake to be a little more grown up then it might be nice to brush on some raspberry liquor onto the sponge before spreading the jam. This recipe also works well with strawberries although the raspberries are tarter which cut through the sweet cake layers. At this stage you also have the option to clingfilm or cake and weight it overnight, compressing and infusing the fruity layers.
- For the icing beat together 250g of unsalted softened butter, 250g cream cheese and 200g of icing sugar (sifted). spread over the cake with either a plate knife or piping bag depending on how you want your cake to look and you own competencies. This cake look very pretty regardless of the decoration. Place your remaining raspberries on top for the final flourish.