1、Raspberry & lemon polenta cake

Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake

Raspberry & lemon polenta cake recipe

Ingredients

  • 225g very soft butter
  • 225g caster sugar, plus 1 tbsp
  • 4 eggs, beaten
  • 175g fine polenta
  • 50g plain flour
  • 1½ tsp baking powder
  • ½ tsp vanilla extract
  • finely grated zest of 1½ lemons
  • 200g frozen raspberry, left frozen
  • icing sugar, or more to taste (optional)
  • 100g soft cheese at room temperature (we used Philadelphia)
  • 1 tbsp icing sugar, or more to taste
  • finely grated zest of ½ lemon, plus a squeeze of juice
  • 142ml tub double cream
  • 100g frozen raspberry, defrosted

Method

Line the bottom of the tins with baking paper. In a large bowl, beat the butter and 225g caster sugar together until creamy and light. Gradually add the egg, little by little, until all the egg is worked in and the mix is pale and fluffy. If the mix looks like it’s starting to split, add 1 tsp of the flour, then carry on.
  • Put the polenta in another bowl, then stir in the flour and baking powder. Beat the vanilla extract and zest into the eggy mix, then fold in the dry ingredients. Spoon half the batter into each tin and level the top. Scatter all but a handful of the raspberries over the mix and poke in gently. Sprinkle one of the sponges with the 1 tbsp sugar. Bake for 20 mins until risen and golden, but still with a little wobble under the crust.
  • Open the oven, whip out the sugar-crusted sponge and quickly poke the remaining frozen raspberries into the top. Bake both sponges for 10 more mins or until springy in the middle. If this sounds too tricky, just leave the sponges to bake for 30 mins – the cake won’t look as glam, but will still taste great (you can add the leftover berries to the filling instead). Cool in the tin for 10 mins, then cool completely on a rack. Be careful when turning out the raspberry-topped sponge and slide it off its base rather than turning it upside down.
  • When the sponges are cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if it needs it. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Fold in the defrosted raspberries. Use to sandwich the sponges together, sugar-crusted on top, and serve dusted with more icing sugar.

  • https://www.truecookbook.com/recipe/raspberry-lemon-polenta-cake-5044/

    2、Raspberry & blueberry lime drizzle cake

    The perfect teatime treat, this moist and fruity cake is easy baking at its best
    Raspberry & blueberry lime drizzle cake recipe

    Ingredients

    • 225g softened butter, plus extra for greasing
    • 225g golden caster sugar
    • 4 medium eggs
    • 2 limes, grated zest and juice
    • 250g self-raising flour, sifted with a pinch of salt, plus extra flour
    • 25g ground almond
    • 100g each blueberry and raspberries
    • 8 tbsp lime juice (about 4 limes)
    • 1 lime, grated zest
    • 140g golden caster sugar

    Method

    1. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
    2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
    3. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.
    4. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
    5. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
    6. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

    3、Raspberry & lemon brandy baskets

    A healthy choice dessert - make it and use up the last of those pick-your-own raspberries
    Raspberry & lemon brandy baskets recipe

    Ingredients

    Method

    1. Reserve a few raspberries for decoration. Put the rest in a bowl and mash roughly with a fork. Fold in the fromage frais and the lemon curd and divide the mixture between the brandy snap baskets. Top with the remaining raspberries and almonds, then serve straight away.

    4、Baked raspberry & lemon cheesecake

    A rich and creamy baked cheesecake that makes a great dinner party dessert
    Baked raspberry & lemon cheesecake recipe

    Ingredients

    Method

    1. Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
    2. In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.

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