Lemon, passion fruit & raspberry summer cake

Name: Lemon, passion fruit & raspberry summer cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Ingredients: 250 g unsalted butter, softened, plus extra for greasing; 250 g golden caster sugar; 1 tsp vanilla extract; 5 British Blacktail Free Range Large Eggs; 1 tbsp milk; 200 g self-raising flour; 50 g ground almonds; 1 tsp baking powder

Chetna Makan's bake encapsulates summer. Mixing a little passion fruit makes this cake sing and you can swap the raspberries for strawberries or blueberries, if liked. Any leftover curd can be enjoyed for breakfast!

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Vegetarian

Serves10
CourseCake
Prepare20 mins
Cook25 mins
Total time45 mins
Pluscooling

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For the cake

250g unsalted butter, softened, plus extra for greasing
250g golden caster sugar
1 tsp vanilla extract
5 British Blacktail Free Range Large Eggs
1 tbsp milk
200g self-raising flour
50g ground almonds
1 tsp baking powder

For the lemon & passion fruit curd

2 unwaxed lemons, zest and juice
2 passion fruit, pulp
100g golden caster sugar
50g unsalted butter
2 British Blacktail Free Range Large Eggs, lightly beaten

For the cream

250g mascarpone
100ml double cream
40g golden caster sugar
225g raspberries

Preheat the oven to 180ºC, gas mark 4. Grease 2 x 20cm deep round cake tins, then line the bases with baking parchment.
In a large bowl, beat the softened butter and sugar together until fluffy and pale. Add the vanilla and eggs, whisk to combine, then add the milk, flour, almonds and baking powder and mix together (use a stand mixer, if you like).
Divide the mixture equally between the prepared tins, then bake for 22-25 minutes until golden and risen, and a skewer inserted into the centre comes out clean. Remove from the oven, leave to stand for 5 minutes, then remove from the tins to a wire rack and leave to cool completely.
Meanwhile, prepare the lemon curd. Put all the ingredients, except the 2 eggs, into a saucepan and bring to the boil. Once the sugar dissolves and the butter melts, reduce the heat to low. Add the eggs, whisking continuously. Cook gently for 10 minutes, whisking frequently, until the mixture thickens. Pass through a sieve and leave to cool completely.
When ready to assemble, whisk the mascarpone, cream and sugar in a bowl until soft peaks form. Crush ½ the raspberries a little, then fold in to make a pale pink cream.
Put 1 cake onto a serving plate, then spread ½ the cream over it to the edges. Add ½ the curd to the centre and spread over, leaving a wide border of cream around the edge. Add the second cake. Repeat the pattern with the cream and lemon curd. Add the remaining raspberries to the centre, on the lemon section.

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