‘Naked’ Raspberry & Lemon Bubble Cakes Recipe by Cat Lawlor

Spring is here and the sun is finally starting to shine! There is something about the beautiful daffodils that sends me into a bit of a lemon frenzy – It must be the colour! I felt inspired to create something fresh and fruity with a bubbly twist. These super sweet ‘naked’ cakes make the perfect dessert for a spring dinner party and are sure to impress!

Makes approx. 7/8 naked cakes

Lemon Sponge Recipe

Ingredients

450g self-raising flour (sieved)
330g caster sugar
250g butter (very soft)
180ml full fat milk (room temperature)
Zest of 1 large unwaxed lemon
4 large eggs

Method

Preheat oven to 160c fan oven or 180c conventional oven, line and prepare 3 x 8inch round tins with baking parchment.
Cream the butter and caster sugar together in a large stand mixer (with a paddle attachment) or with a hand held mixer until pale in colour.
Grate and add the lemon zest, mix until just incorporated.
Slowly add the eggs (add a tablespoon of flour if the mixture begins to curdle).
Alternate between adding the flour and milk, making sure to finish with the flour.
Scrape the sides of the bowl and mix for approx. 1 minute.
Put equal amounts of the cake mixture in each tin and bake until a knife inserted into the sponges comes out clean (approx. 30 mins).
Let the cakes cool completely on wire racks. Wrap tightly in cling film and leave overnight before cutting.

Ingredients Raspberry Bubble Filling

100g of fresh or thawed frozen raspberries
100g granulated sugar
50ml Prosecco

Method

Mash and sieve the raspberries, set aside some of the juice for the buttercream.
Heat mashed raspberries and Prosecco in a pot until they begin to boil.
Add the sugar and stir well.
Continue to shimmer mixture for approx. 2 minutes and then remove from the heat.
Set aside to cool before using.

Ingredients Raspberry Bubble Buttercream

500g icing sugar
227g (1 block)unsalted butter (very soft)
Raspberry juice and Prosecco to taste

Method

Beat icing sugar and the unsalted butter in the bowl of a large stand mixer (with paddle attachment) or with a hand held mixer until combined and the mixture looks similar to breadcrumbs.
Mix the leftover raspberry juice with some Prosecco and add slowly to the buttercream, ensuring not to add too much! Just enough to loosen the mixture.
Mix until the butter cream is smooth and light.

Cake Assembly

Slice the top off the sponge cakes with a bread knife or cake leveller, ideally you would like the sponge to be approx. 1inch thick.
Using a 2.5inch circle cutter, cut out as many sponge circles as possible (should yield approx. 21-24 from the three sponges – 3 discs per cake).
– Pipe some buttercream onto a cake circle and stack the next one on top. Make a small hole in the middle sponge and fill with the raspberry filling. Again pipe some more buttercream and place 3rd cake circle on top.
Pipe a buttercream swirl on top (like an ice cream cone!) and decorate with whatever you fancy! I choose a sugared raspberry, half a slice of candied lemon and a paper straw.

 

_35A0048BIO
One of RTE’s ‘Domestic Divas’, Cat Lawlor is an award winning baker and wedding cake designer. A former psychology graduate, Cat regularly enjoyed baking cupcakes for family and friends (she was given her first cook book at the age of 3!)and what started off as a love for all things sweet soon became a cake obsession. Her business ‘The Cake Cuppery’ has become a well-known cake studio based in Lucan, Co. Dublin. Her work has been featured on TV3, RTE1 and in numerous publications including; Confetti, Irish Brides, VIP and The Irish Wedding Journal.

www.thecakecuppery.ie   

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