SCOTT’S LEMON RASPBERRY CAKE Gluten Free
the raspberries.
Makes 12 (small) individual cakes
Spoon mixture into the greased individual pans. Bake 180°C for 15–20 minutes.
320g butter 1½ cups icing sugar 8 eggs (separated) 3 lemons (juice approx ½ cup + zested rind) 2 tsp baking powder 4 cups ground almonds pinch of salt for eggs 1 cup fresh raspberries Preheat the oven to 180°C. Cream butter and icing sugar together until smooth and light. Add egg yolks, lemon (juice and zest), ground almonds and baking powder. Fold together to combine.
LEMON CREAM CHEESE ICING
250g cream cheese, softened 65g butter 2 tbsp lemon juice 2 tbsp lemon zest 5 cups Icing sugar (sifted) Beat cream cheese, butter, lemon juice and lemon zest together until smooth and fluffy. Add icing sugar cup by cup and beat until creamy. Using a piping bag, ice individual cakes and decorate with freeze-dried raspberries and flaked almonds.
Whip egg whites together with a pinch of salt until stiff, fold through almond mixture, then
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