I made this for Mr Greedy Frog’s birthday. We gathered a few friends and relatives and had a lovely, relaxed barbecue in our garden. This cake was the perfect conclusion to the meal: it is special enough to be a Birthday cake, yet it isn’t too fussy. And it is also very easy to make, which is always a bonus when you are entertaining. I made the sponge the night before, then made the filling and assembled the cake on the day. Easy, peasy!
You will need:
For the sponge:
225 g self-raising flour
1 tsp baking powder
200 g caster sugar
200 g butter
2 tsp vanilla extract
1 tbsp milk
Zest 1 lemon
For the filling and topping:
400 g medium-fat soft cheese
Zest and juice 1 lemon
100 g icing sugar + 1 tbsp for dusting
4 tbsp lemon curd
200 g raspberries
Preheat your oven to 180ºC/fan 160ºC/gas 4. Line a deep, well-greased 18cm round tin.
Put all the ingredients except the milk into a large bowl and whisk until well combined (or use a stand mixer). Add the milk and gently stir it through.
Pour the batter into the tin, and bake for 50 to 60 min or until a skewer comes out clean. Cool in the tin for 10 min, then turn out onto a wire rack and cool completely.
When the cake has cooled down, make the filling. Beat the cream cheese, zest, juice and 100 g icing sugar until smooth. Reserve.
Cut the sponge into 3 layers of equal thickness. Spread the bottom layer with a third of the filling, top with the middle layer and more filling, then the top layer. Spread the remaining filling over the top of the cake, dollop the lemon curd all over, and finish with the raspberries. Dust with icing sugar.