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Blueberry and raspberry naked cake

Blueberry and raspberry naked cake

This recipe needs 4 lemons in total.

Want a great looking cake?  If so, every time you add a layer of fruit rotate the cake and check the fruit is visible from the outside and looks how you want it. If your raspberries are large halve them before adding them to the layers to ensure they are nearer the blueberries in height.  This way they won’t create a bumpy cake.  Leave a handful whole to decorate the top of the cake.

Both the cakes and the icing can be made in advance and frozen.  Wrap the cakes in two layers of cling film before freezing them.  Let them completely defrost before removing the cling film.

Ingredients

Cake

Fruit

Icing

2 x 8 inch or 20 cm cake tins

Instructions

Cake

  1. Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4.
  2. Grease and line the cake tins.
  3. In a large bowl, beat the butter until it’s soft using an electric whisk or a strong arm and a wooden spoon. Add the caster sugar and beat again until it’s all combined and the mixture has turned a pale yellow colour. This may take up to a minute of beating and the aim is to get lots of air into the mixture.
  4. Add an egg at a time and beat well to combine.
  5. In a separate bowl mix the flour and baking powder.
  6. Sift the flour on top of the butter mixture and add the lemon zest.  Using a metal spoon, fold the flour into the butter mixture. The moment the flour is combined stop mixing, as further mixing is likely to remove the air you added earlier.
  7. Using the metal spoon, spoon the mixture into the two baking tins. Gently smooth the top and put straight into the preheated oven.
  8. The cakes will take about 25 – 30 minutes. The cakes are done when they have shrunk back from the side of the tin, spring back under the weight of your finger, and an inserted skewer comes out clean. Resist the temptation to open the oven door early.

Icing the cake

  1. While the cakes cook, make the icing.  Beat the cream cheese and butter together until completely combined. Sift in the icing sugar and stir again.
  2. When the cakes are done, leave them in the tins for 15 minutes to cool and then remove  onto a cooling rack.
  3. Once the cakes are completely cool, slice them in half to make four layers using a bread knife or a cake cutting wire.
  4. Pop a little icing in the middle of your serving plate or stand and place your first layer of cake on the icing.  The icing helps secure the cake.
  5. Decorate with a quarter or 186g/6½oz of the icing.  Add a quarter or 186g/6½oz of fruit. Top with the next layer of cake and repeat with the icing and fruit.  Repeat until you have a finished cake.
  6. Finally scatter the lemon zest over the cake and it’s finished!

Make yourself a cup of tea and marvel at what you have created.