Looking for that perfect offering for a pre Xmas lunch? Look no further. Renowned local cook Linda Hillman has kindly shared this recipe for Raspberry and Lemon Syrup Cake. “It is actually Anne MacGee’s recipe with a few tweaks,” says Linda. Regardless of its origins- it’s yum and sure to be a winner!!
RASPBERRY AND LEMON SYRUP CAKE
250 gms softened butter
300 gms caster sugar
250 gms of plain flour sifted with 1/2 teaspoon baking powder
Zest of 1 lemon finely grated
5 large eggs
300 gms frozen raspberries
125 mls water
125 mls lemon juice
Zest of 1 lemon finely grated, or cut into julienne strips.
170 gms of white sugar
Combine all the ingredients into a saucepan and simmer for 5 minutes.
Preheat oven to 160C fan forced or 180C normal
Grease a 25 cms Bundt tin(large fluted with a hole in the centre) well with melted copha just before cooking. OR grease and line a 22cm spring form tin.
Cream the butter, lemon zest and sugar till light and fluffy.
Add the eggs one at a time beating in well, together with a bit of flour each time.
Fold in the rest of the flour, followed by the raspberries. Although, if using a Bundt tin, put a layer of the plain batter in the bottom of the tin, then fold the raspberries into the mixture and put on top and then smooth the top. This should stop the raspberries from sticking to the bottom of the tin.
Cook for 55-60 mins or until a bamboo skewer comes out clean.
Let it stand in the tin for 10 mins before turning out onto a wire cake rack.
Invert it onto another cake rack and then onto a plate if using a Bundt tin, then brush the hot syrup all over the cake. If using an ordinary spring form cake tin, just put it onto a plate from the cake rack so the syrup goes on the top of the cake.
Serve with a good dollop on whipped cream and maybe some fresh raspberries on the side.