Happy Mother’s Day to all the Mum’s out there. As I type this my cake is baking in the oven and am nervous as to how the final product will turn out to be. Frankly, speaking my last cake turned out to be a disaster so I am concerned at this stage and very nervous. I saw this recipe on Jamie Oliver’s food tube and it looked so simple but now am thinking that as much as baking is fun it could turn out to be hell too. Well, cross your fingers as I hope it will all be good at the end.
As I did my grocery shopping for a special cake for Mother’s Day and had all the boxes ticked for the ingredients a cashier comes up to me and says “Looks like your baking”. I was amazed as how observant the cashier was, at the same time excited to tell her “Yes, am baking a cake for Mother’s Day” and she goes like “Wow, your mum is so lucky to get a home baked cake”. I looked at her and wondered what an irony of life. Now my Mum is in India and am baking in London, she cannot taste my cake and above all its not Mothers Day in India. So for all those who are celebrating Mother’s Day today, here is a special recipe for your dear Mum.
Ingredients Serves 8-10 people
For the cake
- 250 grms of self raining flour
- 250 grms of unsalted butter
- 250 grms of unrefined caster sugar
- 4 eggs and 1 additional if you want to make your batter smooth.
For the filling
- 150 grms of Fresh raspberry
- 5 tbsp spoon of mascarpone
- 1 tsp of fresh orange juice
- zest of 1 orange
- 1/2 tsp of vanilla
- pinch of nutmeg
- 4 tbsp of lemon curd
- 1 tsp of icing sugar
Homemade Lemon Curd
- Juice and Zest of 2 unwaxed lemon
- 50 grms of unsalted butter
- 100 grms of caster sugar
- 2 eggs and 1 egg yolk lightly beaten.
- Prepare the lemon curd by placing a heatproof bowl with sugar and butter on top of the boiling water. Make sure that the water does not touch the base of the bowl. Stir this using a metal whisk.
- Once the butter and sugar have well combined add the lemon juice and zest.
- Now add the eggs and keep stirring occasionally until you have got a thick consistency. Remove and let it cool.
- Mix the flour, butter and sugar in a cake mixer by adding 1 egg at a time until you get a smooth creamy batter.
- Grease your spring foam cake tin with butter and line the base with a baking parchment.
- Bake the cake at 170 degree Celsius for about 45 minutes or under the cake is done at the center. Check by piercing a tooth pick at the center if it comes out clean then the cake is done.
- Let it cool on the cooling rack
- Cut the cake into half by turning the cake around, slowly and gently.
- Spread in lemon curd on top of the bottom base of the cake.
- In a bowl take the mascarpone, to this add the orange zest,orange juice and vanilla so that it loosens up a little. Add a pinch on nutmeg powder and icing sugar. Mix well.
- Add a teaspoon of mascarpone around the cake.
- Place fresh raspberry’s on top of the mascarpone.
- Add a little lemon curd on the other half of the cake so it will sit well when place on top of the raspberry’s
- Place the other half of the cake on top of the raspberry’s and dust with icing sugar.
- Enjoy your cake at tea time or prepare this simple sponge for a birthday.