I have made this cake for Easter brunch last year and I gotta tell you it disappeared fast 🙂
The cake is light and sweet with a perfect touch of sour flavors of lemon and raspberries – just a perfect combination.
Also it looks so pretty!!! 🙂
- 6 large eggs in room temperature
- 300g (10.5oz) butter + 1 tablespoon for pans
- Lemon zest and juice of 1,5 lemon
- Tangerine zest and juice of 2 tangerines
- 1,5 cup sugar
- 2 vanilla beans’ seeds or 2 teaspoons vanilla extract
- 1,5 cup sifted cake flour
- ¾ cup potato starch
- 1,5 teaspoon baking powder
- 5 tablespoons finely grated almonds or walnuts to cover the pan
- Lemon frosting with raspberries:
- 2 cups powdered sugar
- 4 tablespoons fresh lemon juice
- 1 tablespoon water
- 100g (almost a cup) fresh raspberries
- Take the eggs out of the fridge and warm them to room temperature.
- Butter the pan and cover the inside evenly with grated nuts. Preheat the oven to 170C (the best would be the option of top and bottom heating).
- Melt the butter, add lemon zest and juice and tangerine zest and juice.
- In a large bowl, combine eggs and sugar. Mix for around 10 minutes until the mixture is smooth and thick. In a meantime add vanilla bean seeds or the extract.
- In another bowl, sift the flour together with potato starch and baking powder, mix to combine.
- Add flour to the eggs and mix on a slow speed of your mixer just until combined.
- Add melted butter and mix to combine.
- Pour batter into prepared pan. It shouldn’t get over ⅔ of the pan’s height.
- Bake for 45 minutes, then cool on a wire rack.
- To make the frosting, combine powdered sugar with lemon juice and water. If the frosting is to thick add a bit more water, if it’s too thin, add more sugar.
- When the cake cools, decorate it with a half of the frosting.
- Smash the raspberries in your fingers one by one and stick it to the frosting, all over the cake. Pour the rest of the frosting.
Recipe found on kwestiasmaku.com