As soon as I heard from Megan that two of our fellow blogging ladies, Laura & Shannon had proposed the idea of The Great Blogger Bake Off. Being such a huge fan of The Great British Bake Off, and of course, baking.. I had to join in! The Great Blogger Bake Off is in no way a competition, during the week running up to the episode date we all bake something that fits in with the shows theme.. this week it is cake so we all bake cakes. Then we share our creations on the Facebook page, Instagram & Twitter using the #TheGreatBloggerBakeOff tag.
So this afternoon (as I got completely sidetracked last night researching my next cosplay project) I set up shop at my mums and began to bake. I ended up taking a recipe from The Humming Bird Bakery and adapting it to make my own, so today I’m sharing the recipe for my Lemon Yoghurt Cake with Fresh Raspberries and Lemon Laced Cream. Even the name sounds summery, right? Not to brag but it is actually the best cake of my own creation I’ve ever baked and I can’t wait to settle down to watch the first episode with a slice, because every single year when the show finishes I’m so hungry! Not this year!
For the Cake
110g Unsalted Butter
380g Golden Caster Sugar
320g Plain Flour
4 tsp Baking Powder
320ml Natural Yoghurt
1 tbsp Lemon Extract
1 tbsp Vanilla Extract
For the Filling
6 tbsp Raspberry Jam
125ml Double Cream
1 tbsp Lemon Extract
For the Topping
1 Punnet of Fresh Raspberries
1 Lemon Grated Zest
1 tbsp Icing Sugar
What You Need
3 x 21cm Sandwich Tins, Grease Proof Paper, Mixing Bowl, Wooden Spoon, Hand Mixer, Sieve, Scales, Cooling Rack, Measuring Jug, Knife, Whisk, Teaspoon, Tablespoon
- Pre-heat the oven to 170c/gas mark 3 and line all three sandwich tins with grease proof paper.
- Cream the butter and sugar together, then sieve in the flour and baking powder. Using the hand mixer (or free standing one if you are lucky enough to have one!) mix together until it has the consistency of sand.
- In the measuring jug mix together the natural yoghurt, eggs, lemon extract and vanilla extract.
- With the mixer on slowly pour the liquid into the crumb mix. Start on a slow speed before working up to the highest. Continue until the mix is fully combined and there are no lumps.
- Divide equally between the three tins and put into the oven for 25-30 minutes.
- While the cake is baking, in another bowl, again using the mixer, combine the double cream and lemon extract until it has the consistency of whipped cream. As you’re adding a lemon extract this takes a little longer than usual but keep at it. Refrigerate it until the cake is out the oven and completely cooled.
- To assemble add a layer of raspberry jam, followed by the lemon cream before stacking the next layer on top. Repeat with the second cake until all three are on top of one another. Finally using the remaining cream, top it, add the raspberries then grate over the lemon zest. For a final touch sieve some icing sugar over (you know, incase the raspberries are bitter as heck!)
So it isn’t picture perfect (especially in the first three shots as this was during a heavy shower this afternoon!) but it tasted so good. I don’t even think it’ll last until tomorrow afternoon at this rate as it was a winner all around.
I know this is my 3rd post today, don’t hate me! Simply, enjoy x