Per cake layer: 175g butter,
175g caster sugar, 1 lemon,
3 eggs, 175g self-raising flour,
1/4 tsp baking powder
Filling: Lavender jam,
marscapone, icing sugar
Serves: 12 preparation: 30 minutes
Tomorrow I'm going to Clandestine Cake Club and the theme is "indulgence"
Faced with what I'm sure will be a sea of chocolate and cream I thought I'd take a lighter approach. I can just about master a lemon sponge - equal parts butter, sugar and flour with the freshness of lemon juice, sandwiched with the luscious sweet exotic flavour of lavender jam and the unctuous cream of whipped marscapone. Topped with white chocolate... what could be more indulgent than that! It's rare to see cakes on this blog as I'm more of a cook than a baker, but what I lack for in technique I make up for with flavour combinations!
1) Cream the butter and sugar together in a bowl, then beat in the eggs.
2) Zest a lemon and squeeze the juice, then fold into the cake batter along with the flour and baking powder.
3) Spoon the mixture into cake tins and bake for 20 minutes at 200 degrees, or until the top is golden and springy and a skewer comes out clean.
4) Remove the cakes from the oven and leave to cool in the tins.
5) Pop out of the tins and sandwich together with lavender jam and marscapone whipped with icing sugar and lemon juice (to taste).
6) Melt white chocolate and drizzle over the top to decorate it.
Don't discover silver balls in the cupboard, fall over laughing at the retroness and decide to write ironically on the cake with them though...