Raspberry & Lemon Torta

Serves 8
Calories: TBA

This is at its delicious best when served slightly warm. It does sink a little in the middle but this recipe is all about taste, not looks. Can be made in advance.

London Mum's Magazine

Ingredients

115g (4oz) unsalted butter, melted & cooled
450g (1lb) raspberries
1 lemon zest
½ lemon juice
225g (8oz) golden caster sugar
3 eggs
250g (9oz) plain flour, sifted
2 rounded tsp baking powder



Method

  1. Preheat the oven to 160ºC/325ºF/gas mark 3. Butter a 20cm (8in) round cake tin and line the base with baking parchment.

  2. Place the raspberries and lemon juice into a mixing bowl. In another large bowl, whisk together the sugar and eggs until pale and thick, then carefully fold in the flour, baking powder and lemon zest. Gently stir in the butter.

  3. Tip the batter into the tin then scatter in the raspberries and their juices. Sprinkle a little sugar over the top.

  4. Bake for 1 hour, or until it springs back to the touch. Check halfway through the cooking time – you may need to cover the torta with foil to prevent the top from scorching. The cake should have an even colour, be firm yet springy to the touch and should be slightly shrinking away from the edges of the tin.

  5. Allow to cool for a few minutes in the tin, then turn out onto a cooling rack.

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