A taste of the warmer months

PUBLISHED: 07:00 12 May 2019 | UPDATED: 09:14 13 May 2019

Semolina and raspberry layer cake with raspberry and lemon syrup

Semolina and raspberry layer cake with raspberry and lemon syrup


Semolina and raspberry layer cake with raspberry and lemon syrup.

With the warmer summer months ahead of us, thoughts could be turning to a garden party, so you need to consider your menu.

And the centre piece can reflect a fruitful harvest ahead, so what about this?

The pièce de résistance! A semolina and raspberry layer cake with raspberry and lemon syrup If you are aiming to impress, this is a real show stopper that does your guests proud.

Serves 10-12

For the cake

300ml sunflower oil

180g maple syrup

6 medium eggs

250g fine semolina

2 tsp baking powder

Zest of two lemons

60ml Belvoir Raspberry & Lemon Cordial

For the filling

300ml double cream

250g raspberries

edible flowers to decorate

for the drizzle icing

75g icing sugar

2tbsp Belvoir Raspberry & Lemon Cordial

A squeeze of lemon juice


Preheat the oven to 180C/fan 160c/Gas Mark 4

Grease and base line 3 x 18cm loose bottomed sandwich tins.

Either with an electric hand whisk or in a stand mixer, whisk together the sunflower oil, maple syrup and eggs until they are light and fluffy (this takes about five mins). Stir in the other ingredients and divide between the cake tins. Bake for about 20 minutes.

Warm the cordial in a pan. When the cakes come out of the oven, prick them all over with a skewer and spoon the syrup over and let it absorb. Let the cakes cook completely.

Mix the icing sugar with enough of the cordial until you have a thick drizzle icing. Set aside.

Lightly whip the cream until it is just holding its shape.

Put one of the cakes on a cake plate, spoon over half the cream and scatter with raspberries, top with a second sponge and spread the remaining cream over the top and scatter with raspberries. Top with the final sponge.

Drizzle the icing all over the top sponge and decorate with edible flowers and a few more raspberries.

Recipe courtesy of www.belvoirfruitfarms.co.uk

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