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raspberry and lemon cake | mylittlelarder.com

Raspberry and Lemon Cake

This cake is a delicious combination of lemons, almonds, raspberries and coconut topped with tangy cream cheese frosting, lemon curd and more toasted coconut. It's completely refined sugar free!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author My Little Larder

Ingredients

Cake:

  • 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 cup ground almonds (almond flour/meal)
  • 3/4 cup unsweetened desiccated coconut
  • pinch of sea salt
  • 150 g/5oz unsalted butter, softened
  • 2/3 cup golden unrefined caster sugar (see note)
  • 3 free-range eggs
  • 1 tsp vanilla bean paste (see note)
  • 1/2 cup thick natural yoghurt
  • zest and juice of one medium unwaxed lemon
  • 1 cup frozen raspberries

Frosting:

  • 125 g/4.5oz cream cheese, at room temperature
  • 125 g/4.5oz mascarpone cheese
  • 2 Tbsp maple syrup
  • 1 tsp vanilla bean paste
  • 1/2 cup cream (liquid)

Decoration:

  • 1/4 cup lemon curd (store bought or try my easy homemade recipe)
  • 3 Tbsp toasted coconut thread (see note)
  • freeze dried or fresh raspberries (optional)

Instructions

Cake:

  1. Preheat oven to 180C/350F on fan bake. Grease and line 2 x 15cm/6in or 1 x 20cm/8in round cake tin(s).
  2. In a medium bowl, whisk together the flour, baking powder, ground almonds, desiccated coconut and sea salt. Set aside.

  3. In the bowl of an electric mixer (or in a large bowl if mixing by hand) cream butter and sugar until pale and creamy.
  4. Slowly add the eggs one at a time ensuring the egg is fully incorporated after each addition. If the mixture starts to look like its curdling then add a tablespoon of the dry flour mixture.
  5. Add half the flour mixture and mix to incorporate. Add the vanilla bean paste, yoghurt and lemon juice and zest, mix to combine then add the remaining flour mixture and mix until just combined. Try not to over mix.
  6. Transfer to the tin(s). Scatter over the raspberries and gently push down using your finger.
  7. Bake for 20-25 minutes for 15cm/6in tins or 25-30 min for 20cm/8in tin or until a skewer comes out clean when inserted into the cake.
  8. Remove from the oven and allow to cool in the tin(s) for 10 min before turning out and allowing to cool completely on a wire rack.

Frosting:

  1. While the cakes are cooling make the frosting.
  2. In the bowl of an electric mixer (or in a large bowl if mixing by hand) add the cream cheese and mascarpone. Mix at medium-high speed until smooth and combined.
  3. Add the maple syrup and vanilla bean paste and mix to combine.
  4. Turn the mixer down to low and gradually add the pouring cream. Once combined increase the speed and beat until you have a light and fluffy frosting, about 3-5min.

Assembly:

  1. Spread half the frosting over one of the cakes. Drizzle over a little lemon curd and scatter with 1 Tbsp of coconut thread. Top with the second cake and spread over the remaining frosting. Drizzle over remaining lemon curd, sprinkle with remaining coconut thread and scatter over some pretty pink freeze dried raspberries.
  2. Best eaten on the day but you can store the unfrosted cakes in an airtight container for up to 2 days then frost on the day of serving.

Recipe Notes

1. Golden caster sugar can be found in the baking section of most supermarkets or online but if you can't find it feel free to substitute with refined white caster sugar.
2. Substitute with equal amounts of vanilla extract if you don't have vanilla bean paste.
3. To make toasted coconut thread place coconut thread in a dry frypan (skillet) over medium heat and cook, stirring regularly, for about 5 min or until it starts to brown. Watch it closely because once it starts to brown it can burn easily.