In celebration of Mother’s Day, we've joined with creative designer and food creative Flora Manson to bring you a delectable cake recipe for you and your loved ones to enjoy.
Golden sponges fragrant with lemon zest and tender with ground almonds, layered with a rose and raspberry whipped cream, a sweet and tangy raspberry compote, dressed up in pink with a raspberry and white chocolate Swiss meringue buttercream.
INGREDIENTS
For the sponges
Milk 70ml, lemon zest from 1 & 1/2 medium-sized lemons, lemon juice 35ml (approx. 1/2 a medium-sized lemon), eggs large 4, caster sugar 230g, vanilla extract 1 tsp, plain flour 190g, ground almonds 60g, baking powder 1 tsp, baking soda 1/2 tsp, sea salt a pinch, butter 120g, oil 70ml (a flavourless oil like rapeseed)
For the raspberry compote
Raspberries 250g (fresh or frozen), caster sugar 65g, lemon juice 15ml
For the raspberry and rose whipped cream
Double cream 320ml, rose water 1/2 tsp, vanilla extract 1/2 tsp, raspberries compote 4tsp
For the raspberry and white chocolate Swiss meringue buttercream
Egg whites 170g (from approx. 4 large eggs), caster sugar 200g, butter 330g (very soft), white chocolate 70g, raspberry compote 40g, sea salt a generous pinch
To finish
Edible or non-toxic flower petals, optional for decoration
METHOD
It is recommended to make the sponges and raspberry compote the day before building the cake, to allow everything to cool completely before using. This also helps to break up the workload.
To make the sponge
Preheat the oven to 170C fan. Grease and line 2x 8" cake tins. Add the milk to a jug along with the lemon zest and lemon juice. Mix and then allow to sit while you prepare the rest of the ingredients.
milk 70ml, lemon zest from 1 & 1/2 medium-sized lemons, lemon juice 35ml
To the bowl of a stand mixer with the whisk attachment fitted, add the eggs, sugar and vanilla extract and whisk on medium-high speed until the mixture is thick and 'ribboning', about 4-5 minutes.
eggs 4, large, caster sugar 230g, vanilla extract 1 tsp
To a separate bowl, add the flour, ground almonds, baking powder, baking soda and salt and whisk together until fully combined.
plain flour 190g, ground almonds 60g, baking powder 1 tsp, baking soda 1/2 tsp, sea salt a pinch
Melt the butter then add the oil and mix together. Add this to the milk/lemon mixture and use a small whisk or a fork to mix well.
butter 120g, oil 70ml
Add the flour mixture to the stand mixer bowl and gently fold it through with a spatula until fully combined. Pour in the butter/milk/lemon mixture and fold in until fully combined, then pour evenly between the two prepared cake tins. Bake for 30-35 minutes, until golden and risen, and a toothpick comes out clean when inserted into the middle of each of the sponges. Remove from the oven and allow to cool in their tins for 10-15 minutes, then remove from their tins and transfer to a cooling rack to cool completely. If making the sponges the day before, wrap them individually in tin foil once fully cooled and store at room temperature.
To make the raspberry compote
To a medium-sized pot, add the raspberries, sugar and lemon juice and mix with a spoon or spatula. Set over medium heat, allowing the mixture to come to a simmer, then allow to cook for 10-12 minutes, stirring occasionally. Allow to cool at room temperature for 30 minutes before transferring to the fridge to cool completely, in a sealed container or bowl covered with cling film, until ready to use.
raspberries 250g, fresh or frozen, caster sugar 65g, lemon juice 15ml
To make the raspberry and rose whipped cream
To a large bowl, add the double cream, rose water and vanilla extract and whisk until beginning to show signs of thickening. Add the raspberry compote and continue to whisk to stiff peaks.
double cream 320ml, rose water 1/2 tsp, vanilla extract 1/2 tsp, raspberries compote 4 tsp
To build the cake (1/2)
Place one of the sponges onto the centre of a serving plate and spoon half of the whipped cream on top. Using a palette knife or the back of a tablespoon, smooth the cream out, keeping it 2cm away from the edge of the cake, creating a cavity in the middle for the raspberry compote to go in, and an edge around the sides to stop the compote from leaking. Spoon the compote into the cavity and spread it out evenly, within the edge you’ve created with the cream. Spoon the remaining cream on top, ensuring you cover the compote completely. Place the other sponge on top and press it gently to secure it in place. Place the cake into the fridge while you prepare the Swiss meringue buttercream.
To make the raspberry and white chocolate Swiss meringue buttercream
To the bowl of a stand mixer, add the egg whites and sugar and whisk well. Set the bowl over a pot of barely simmering water, ensuring the bowl doesn’t touch the water, and allow to heat while whisking often. Once the mixture reaches 70C on a food thermometer, remove it from the heat and place it onto the stand mixer with the whisk attachment fitted. Whisk on medium-high speed until the mixture is white, increased in volume and holding stiff peaks, 7-9 minutes.
egg whites 170g, from approx. 4 large eggs, caster sugar 200g
Swap the whisk attachment for the paddle attachment and with speed running on low-medium, add the butter 1 tbsp at a time. Once all of the butter has been added, increase the speed to medium-high and mix until smooth and velvety, 7-9 minutes.
butter 330g, very soft
Melt the white chocolate in a small bowl then add the raspberry compote and mix the two together until well combined. Pour the mixture into the buttercream along with the salt, scrape down the bowl then mix on medium speed until fully combined.
white chocolate 70g, raspberry compote 40g, sea salt a generous pinch
To build the cake (2/2)
Remove the cake from the fridge. With a piping bag, place about 1/3 of the buttercream into the bag and cut a hole 2-3cm wide at the tip. Pipe the buttercream around the middle of the cake, to prevent the whipped cream from coming out, then pipe the remaining buttercream on the sides and top of the cake. Use a palette knife to smooth the buttercream into a thin layer all over the cake, scraping off any excess, to produce a crumb coat. Place the cake into the fridge for 40 minutes to set. After 40 minutes, remove the cake from the fridge and apply the remaining buttercream to the top of the cake, reserving 1-2 tablespoons. Repeat the process of using a palette knife to smooth the buttercream over the top and sides of the cake, removing any excess if necessary. Place the reserved 1-2 tablespoons of buttercream on top of the cake, just off centre. Use a palette knife to smooth the dollop in a circular motion to create a small circle, as seen in the photos. Finish the cake by placing a few petals on top, if using.
The cake keeps well for up to 3 days, covered and stored in the fridge. Allow to sit at room temperature for 1-2 hours before serving to allow the buttercream to soften.
Enjoy,
The Horse xx
