then pop them both into the oven for 10 mins.
12 After 10 mins remove from oven, tip the hot sugar over the hot raspberries and stir with a wooden spoon until the sugar has dissolved. It may be easier to stir together in a bowl but saves on the washing up if you do it in the tray! Tip into a clean container and pop into the fridge to cool and set.
13 While the jam is setting, we can make our lemony buttercream. Start with slightly softening the butter in the microwave, making sure not to melt completely.
14 Beat your softened butter with the icing sugar using a paddle on a slow speed for 5 minutes, making sure to scrape down the sides of your bowl to catch any lumps of butter.
15 Then, beat on a high speed for 2 minutes, at this stage your buttercream should be pale and fl uff y.
16 Add a tbsp of lemon curd to your buttercream depending on how lemony you would like your buttercream you could add another.
17 Once the cakes have completely cooled it’s time to assemble. Start by trimming off the top dome crusts of both of your cakes so they are nice and level and ready to start stacking.
18 Then using a bread knife cut each cake horizontally in the middle so that you end up with four layers of sponge. Line up your four layers on the counter, using the crusts for the top and bottom layers of the cake.
19 With one layer on your plate, rustic chopping board or cake stand, layer the jam on the top of each of the other three layers.
20 Using a large spoon or a scoop, place 1 scoop of buttercream onto your bottom jamless layer, currently on plate, and spread evenly.
21 Place the next layer of sponge on, jam facing down and repeat with the buttercream until you have assembled all 4 layers. Your cake from the bottom should be sponge, buttercream, jam then another layer of sponge. Place in the fridge for 5-10 minutes to fi rm up before covering.
22 Cover the cake with the rest of your lemony buttercream, if you wanted to add a little bit of colour to your buttercream mix in a little bit of your jam depending on colour preference.
23 To decorate the cake, you can cover the top with a pile of fresh berries or leave it bare and go for the minimal look.
24 Our personal favourite would be to do little blobs of lemon curd or buttercream around the top, and then top each one of these with another raspberry to create a halo type eff ect.
25 Sieve a little bit of icing sugar on top of your cake to give it an extra special fi nish. Leave in the fridge for 1 hour to set & then it’s time for candles and to tuck in!
ABOUT ANNA CAKE COUTURE
ANNA Cake Couture is a cosy café and bakery located in the heart of Clifton Village and is one of the best places to eat cake in Bristol. Delve into delicious cakes and a cuppa and watch our team of cake designers at work – it’s quite something to see! For us, wedding cakes is where it all
started and is still at the core of what we do here in Clifton. So, whether you’re looking for a wedding cake, just somewhere to grab a cuppa and a macaron, or maybe fancy sitting down for an afternoon with a good friend and a cake, we've got it covered.
Recipe and words by the team at ANNA Cake Couture, visit the website on
www.thisisanna.co.uk, Photography by Fran and Evoke Pictures
Baker’s Tip
You can change out the
raspberries for any type of berry and swap the lemon for another
zesty fruit. Maybe use blackberries and limes, or for something a little simpler use a tsp of vanilla essence instead of the lemon.
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