This is a light and creamy raspberry-flavoured cake that’s ideal as a summertime treat. The cake works particularly well for al-fresco dining and barbecues.
Raspberry Layer Cake
200g (8 oz) butter, softened
200g (8 oz) caster sugar
4 eggs, beaten
200g (8 oz) self-raising flour
1 tsp baking powder
icing sugar, for dusting
For the Syrup:
85g (3 oz) caster sugar
50ml (3 tbsp) almond liqueur (eg Amaretto)
For the Filling:
285ml (1 cup + 2 tbsp) double cream
250g (9 oz) mascarpone cheese
3 tbsp caster sugar
150g (6 oz) punnet of fresh raspberries
Combine all the cake ingredients in a bowl and beat together until smooth. Divide this mixture evenly between two greased and lined 20cm diameter sandwich tins.
Transfer to an oven pre-heated to 190ºC (375ºF, Gas Mark 5) and bake for about 25 minutes, or until golden brown on top and springy to the touch. Turn the cakes out onto a wire rack and set aside to cool.
For the Syrup, heat together the sugar, 2 tbsp water and the liqueur in a small pan until the sugar has dissolved. Take off the heat and allow to cool slightly.
Using a large serrated knife cut each cake in half horizontally. Brush the syrup all over the four cake pieces.
For the filling, whip the cream in a bowl until it forms soft peaks. In a separate bowl beat together the mascarpone cheese and sugar. Fold in the cream.
Sit one of the bottom cake halves on a sheet of clingfilm (plastic wrap). Spread over the filling and raspberries. Add another layer and more of the filling and fruit. Continue until all the filling mixture and the fruit has ben used up.
Press down gently on the top of the cake then wrap in clingfilm (plastic wrap). Transfer to the refrigerator and allow to chill over night.
Unwrap and dust with icing sugar before serving.