…and a Raspberry & Lemon Gateau recipe.
Recently, our domestic goddess wannabe, Diana, has enticed the mommy community with her mouth-watering food which leaves many of us hungry and the keyboard soiled with our drools. Her power has motivated Mabel of Amazinglystill to rekindle her love for baking and the goddess invited us to her abode for a chill-out session.
So what do mom bloggers do when they meet up?
I could only manage this photo of the baked goods but Natasha of Quirky Affairs could do a way better job than me. A reminder to self: Improve your photography skills!
The two little ones who are one day apart could only watch.
So I baked this cake but only brought about 1/2 of it to goddess’ place. It’s better to eat when it’s just baked. Oh, I’ve learnt a new thing today. Snow powder is a better choice than confectioner’s sugar if I want the powder to last longer. But wait, what is snow powder?
Raspberry & Lemon Gateau
[Source| Cakes: Delicious recipes for a happy life by Marina Neri]
250g unsalted butter, softened
finely grated zest of 2 lemons
4 large eggs
224g all-purpose flour
2 tsp baking powder
150g fresh raspberries
freshly squeezed juice of 2 lemons
4 tbsp confectioners’ sugar
250ml heavy cream
2 tbsp confectioners’ sugar + extra to dust
1/3 cup raspberry preserves (jam)
1. Preheat the oven to 180C. Butter two 8-inch round pans. Line the bases with parchment paper.
2. Beat the butter, sugar and lemon zest in a large bowl using a standmixer (paddle attachment) on medium speed until pale and creamy. Add the eggs one at a time, beating until just combined after each addition.
3. With the mixer on low speed, beat in the flour and baking powder. Spoon the batter into the prepared pans.
4. Bake for 30-40 minutes, until risen and springy to the touch. Remove from the oven and place the pans on wire racks to cool while you prepare the syrup.
5. To prepare the lemon syrup, put the lemon juice in a small bowl and stir in the confectioners’ sugar.
6. While the cakes are still warm and in the pans, poke holes all over with a skewer and drizzle with the syrup. When cool enough to handle, turn out onto a wire rack, peel off the paper and let cool completely, about 1 hour.
7. To prepare the filling, beat the crea, with the confectioners’ sugar in a medium bowl until thickened.
8. To assemble, put one cake on a serving plate and spread the raspberry preserves. Spread with the cream and top with the remaining cake. Dust the confectioners’ sugar and top with fresh raspberries.
* It’s best to eat it on the day that it is baked.