If you've picked up issue 4 of Blogosphere magazine, you might have noticed a little recipe in there from me! It was so fun to put together a little recipe collection with Jenny, Bess, and Sally, and I've been dying to make this cake again ever since. My colleagues have been pretty keen for that too- of all the cakes I've made them in the short six months I've been there, this one was definitely the favourite.
Nothing screams “summer” to me like fresh English berries- probably because every year, we get a glut of them from my grandfather’s garden. I always try to get my hands on a few for some sort of bake, and given that raspberry ripple is my favourite flavour of ice cream, I just had to try to replicate it in a cake. According to one of my colleagues, this cake conjures up sunny days at summer fetes, and I think it’s perfect with tea in the garden- or even better with Pimms. It would also work pretty well as part of a living room picnic.
When I've made this so far, I've always used fresh raspberries- but I'm sure frozen ones would work just as well too.
Raspberry Ripple Cake
For The Cake:
225g caster sugar
125g butter, softened
1 tsp vanilla extract
75g ground almonds
325g plain flour
3tsp baking powder
Cream the sugar, mascarpone, vanilla and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the almonds, flour, and baking powder, and when just combined, gently stir through the raspberries. To warn you- this batter will be very thick.
Split your batter between two 8inch tins, and bake at 170C for 30 mins, or until they're beautifully golden and a skewer inserted into the middle comes out clean. Obviously it won't do that if you hit a raspberry though, so use your common sense here.
Turn out onto a cooling rack, and leave until cold.
For The Buttercream:
100g softened butter
300g icing sugar
Beat together your mascarpone and butter, then gradually work in the icing sugar. Beat until fluffy, then fold through the raspberries by hand.
Put one cake onto a serving plate- flat side up, then top generously with the buttercream. Spread a tablespoon of raspberry jam over the other cake, then sandwich together. Dust icing sugar across the top off the cake to finish, and serve in generous wedges. This is best eaten the day it is made, though it will stretch to two days. Just be careful with it because of the mascarpone in the buttercream!