Raspberry, lemon and lime heart cake
| Serves: | 8 |
| Cooking Time: | 45 minutes |
| Prep Time: | 25 minutes |
Ingredients
- Crème fraîche, for serving
- icing sugar, for dusting
- To serve Fresh raspberries
- 3 cups 1,5 L milk
- 1/2 cup fat free Bulgarian yoghurt
- 4 1/2 limes, juiced and zested
- 1 lemons,half juiced and zested
- 6 large free-range eggs, separated
- 280 g Castor sugar
- 2 tsp baking powder
- 310 g cake flour, plus extra for dusting
- 250 g butter, softened
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Cooking Instructions
- Preheat the oven to 170°C.
- Grease a heartshaped cake tin with butter and dust with flour. In a mixing bowl, sift together the cake flour and baking powder.
- In a separate mixing bowl, cream the butter and caster sugar until light and fluffy.
- Add the eggs, one at a time, to the sugary butter mixture, beating well after each addition.
- Stir in the dry ingredients (cake flour, baking powder), a little at a time, until thoroughly incorporated.
- Add the lemon and lime zest, lemon and lime juice, yoghurt and milk and mix until the batter is smooth (if the consistency is too thick, add a little more milk to thin it out).
- Pour the batter into your prepared cake tin and spread it evenly using a silicone spatula.
- Bake for 40 minutes, or until the cake is golden in colour and a skewer, when inserted, comes out clean.
- Remove from the oven and set aside to cool slightly before removing the cake from the tin.
- When it is completely cooled, arrange the raspberries on top and sift over the icing sugar.
- Serve with a dollop of crème fraîche.
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