Shane cooks

Iced Lemon and Raspberry Sponges

Iced Lemon & Raspberry Sponges
Preparation time:
15 minutes
Cooking time:
25-30 minutes
Serves:
5

Light, fluffy sponges infused with lemon zest, ground almonds and a generous helping of fresh raspberries, Shane Smith’s iced lemon and raspberry sponges are perfect for spoiling Mum this Mother’s Day.

  • Ingredients

    For the sponges:
    • Two medium eggs
    • 60g caster sugar
    • 50g Greek yoghurt
    • 35g butter, melted
    • ½ lemon zest
    • 60g ground almonds
    • 40g plain flour
    • ½ tsp baking powder
    • 125g fresh raspberries
    To decorate:
    • 100g icing sugar
    • Lemon juice
    • Flaked almonds
    • Freeze-dried raspberries (optional)
    • Three fresh raspberries
  • Method

    For the sponges:
    • Preheat your oven to a 180C / 160C fan.
    • Grease 5 silicone moulds (7cm diameter x 4 cm deep) with butter & set aside.
    • Into the bowl of your Kenwood kMix fitted with the whisk attachment, add the eggs and sugar.
    • Whisk these on medium speed for 5 minutes or until doubled in size.
    • In a separate bowl, whisk together the butter, yoghurt and lemon zest.
    • Add this to the egg mixture and whisk through.
    • Sieve the flour and baking powder and add the ground almonds and stir through.
    • Add the flour mixture into the bowl of the Kenwood mixer and fold through.
    • Finally, add the fresh raspberries and fold through.
    • Spoon this batter into the prepared moulds and place in the preheated oven for 25-30 mins or until a toothpick inserted comes out clean.
    • Allow to cool fully before removing.
    To decorate
    • Add some lemon juice to the icing sugar and whisk to create a thick paste.
    • Spoon this lemon icing over the cooled cakes and top with freeze-dried raspberries, flaked almonds and fresh raspberries..

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