Today was a triumph for two reasons: I found a way to use up some of the 20-odd lemons sitting in my fruit bowl, and its results were spectacular. A stunning oh-so-lemony, tart, moist cake that married perfectly with the ooey-gooey double cream I bought. You see, today is my mummas birthday, and she is a lover of all things double and cream. Perfect! I was planning on having the cake with greek yoghurt, but as today is all about her…you gotta do what you do gotta do right? Anyway, I’d be a liar if I said I was averse to a big dollop of fat next to my cake. Big. Fat. Liar.
I trawled the net for recipes last night. I knew I wanted berries. I knew I wanted lemons, like really wanted lemons in the recipe. These things have been hanging round my fruit bowl for way too long, and while I would normally have turned them in shiny, sweet lemon curd or even preserved lemons, this whole moving-house process has, well as you can imagine, displaced a lot of my time, equipment and patience. So, this week, things are getting real in the lemon department. And this was a good start, of epic proportions.
I snagged this beauty off the lovely inked in colour blog, who I believe modified it from a recipe of Emma Dean’s, former Masterchef 2013 winner. Hers was originally a rhubarb cake, which would totally rock, so you can go both ways on this one. I reduced the sugar by a quarter, but I’m going to say…go even less, because it can handle it, I promise. I also doubled the lemon juice and zest, and patted myself on the back. I had no more sugar to do the thyme + sugar topping, but I must say I’m intrigued and will certainly give it a crack next time I make it (which I dare say will be very, very soon). Oh, and then there was cream. There had to be. Moderation is key, right?
lemon, raspberry + sour cream cake – recipe from inked in colour
- 50g unsalted butter, melted
- 1.5 cups raw or rapadura sugar (I would go even less – say easily 1 cup. UPDATE: I’ve made it with 1 cup of raw caster sugar and it was, I feel, the perfect sweetness)
- 2 free-range eggs
- 1 tsp vanilla powder/vanilla bean paste
- 250g sour cream/yogurt
- zest and juice of 2 big, juicy lemons
- 2 cups/300g plain flour
- 1 tsp baking soda
- 300g raspberries, frozen or fresh (I used frozen – do not thaw beforehand)
- 4 lemon slices, for decoration
- optional but recommended: 1/4 cup thyme sugar (2-3 sprigs fresh thyme + rapadura sugar)
here’s what you do…
- Preheat oven to 180C. Line a 9in/22cm round springform tin with paper and butter the sides.
- Beat butter, sugar, eggs, vanilla and a pinch of salt in a large mixing bowl until thick and creamy.
- Beat in the sour cream, lemon juice and rind. Sift over the dry ingredients and fold in gently. Slowly fold in the raspberries, careful not too break them up too much. If this happens, the batter turns a lovely pink colour, which won’t affect the taste but simply the appearance.
- Pour batter into tin and layer 4 lemon slices in a circular fashion in the middle, sprinkle a little more lemon juice and some raw sugar on top for crunch. Bake for 1 hour and 20 minutes, checking after the 1 hour mark. It’s cooked when a skewer inserted into the middle comes out clean.
- Cool in pan for 10 minutes before inverting onto a tray to cool. Or not, if you want to eat it right away (I don’t blame you). Serve with fresh double cream or tangy greek yoghurt, or even some lemon curd.