This cake was a request from someone when I had a question on my Instagram and Twitter to find out what you would like to see on my blog and I am so glad that the person requested this because it is divine! It is such a nice recipe especially now that the weather is better and it’s warmer it’s such a spring/summery cake.
It is a raspberry and lemon sponge, with raspberry buttercream and I even made my first batch of macarons to go on top. The Macarons are a Lemon shell with a raspberry buttercream filling. The cake part of this recipe is based on the cake recipe for my Doughnut Cake. I added raspberries to the sponge to make it as raspberry flavoured as possible, because of this you might need to cook the cake slightly longer than normal as the raspberries make the cake wetter. It might also mean when you insert a skewer to find out if the cake has finished baking or not then it might not come out clean because of the raspberries.
This was the first time I had ever made macarons and I found that they were quite fun to make. They can be quite tricky to get right but unfortunately, there is no quick way of making the perfect macaron, practice does make perfect though! You can switch the flavours and make raspberry shells with lemon buttercream filling it is totally up to you.
The macaroon base is essentially like a meringue but with added ground almonds. You need to whisk the eggs up until they form stiff peaks and then add the caster sugar exactly like you would do for meringue. Next, you add in the ground almonds I sieved these twice make sure it is super smooth then added in the lemon juice and yellow food colouring and piped them onto a macaroon mat. I found this the easiest way to make sure they are all the same size.
You need to bake them on a very low heat so they don’t burn but also so that the shell can crisp up. For the buttercream filling on the macarons, I made buttercream with icing sugar and butter and added in a few teaspoons of raspberry jam, it is exactly the same buttercream that I used as a filling for the cake.
Another variation on this cake would be a raspberry cake with lemon buttercream for that you could use the same amount of ingredients as this cake but instead of adding raspberries you can use the zest of and justice of 2 lemons for the cake and for the buttercream use 550g icing sugar 250g of unsalted butter and 2tbsp of raspberry jam.
If you want the raspberry buttercream to be pinker you can add food colouring to the buttercream.
When baking the cake you can use either unsalted butter or Stork but for the buttercream, you MUST use unsalted butter because the Stork will just make the buttercream soft and runny.
I piped the buttercream onto the cake using a Wilton 2D Star Piping Nozzle.
This cake will serve 12-14 people
For the Macarons
150g Egg Whites
250g Icing Sugar
150g Ground Almonds
125g Caster Sugar
1tbsp Lemon Juice
Yellow Food Colouring
For the Cake
350g Caster Sugar
350g Unsalted Butter/Stork
350g Self-Raising Flour
8 Medium Eggs
1tsp Baking Powder
150g Fresh Raspberries
Zest and Juice of 2 Lemons
For the Buttercream/Macaron Filling
750g Icing Sugar
375g Unsalted Butter
1tbsp Raspberry Jam
To make the Macarons.
- In a bowl sieve, the icing sugar and ground almonds twice to make sure there are no lumps. These need to be super smooth or your macarons will be lumpy. Once you have sieved them leave to one side.
- In a bowl whisk the egg whites until they form stiff peaks. It is super important that the bowl is clean and there is no water or anything in it it needs to be super clean and super dry or this will ruin your egg whites. Also, you need to make sure that there is no egg yolk in the bowl only whites again this will ruin your macarons.
- Once you have whisked the egg whites gradually start to add the caster sugar one tablespoon at a time, giving time in between each spoonful to mix the caster sugar into the egg whites. The egg whites should become very shiny.
- After you have added the last of the caster sugar mix for a further 2-3 minutes to ensure all the caster sugar has been mixed in completely.
- Add the meringue to the bowl of ground almonds and icing sugar from earlier, add in the lemon juice and food colouring. Gently fold the mixture until all the ingredients are incorporated into the meringues.
- The next stage is called ‘Macaronage’ and is basically where you de-fluff the macaron mixture. You need to press and wipe the mixture around the edge of the bowl this will make it smoother.
- Add the mixture into a piping bag, I use a disposable one with a round piping tip and pipe the mixture onto the baking mat. Once you have piped all your macarons bang the tray or mat of the worktop 5-6 times to ensure there is no air trapped in your macarons.
- Leave them to one side for an hour. In this hour the macarons will form a skin. Towards the end of the hour preheat the oven to 150C (130C Fan/Gas Mark 1)
- Once the macarons have finished sitting for an hour put them in the oven for 15-20 minutes.
- Leave them to sit for 5-7 minutes before peeling them off the mat.
For the Cake
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line 3 round 8″ cake tins and leave to one side.
- In a bowl cream together your butter and sugar until light and fluffy. Add in the self-raising flour, eggs and baking powder. Mix until all combined and there is no sign of any lumps. Fold in the raspberries and the lemon juice.
- Spoon the mixture into the baking tins and bake in the oven for 35-40 minutes. Or until golden brown and spring back when touched.
For the Buttercream
- While the cake is cooling make the buttercream. Mix together the icing sugar, and butter until thick and creamy; add in the raspberry jam and mix again. Make sure there are no lumps especially if you are piping as it won’t fit out the nozzle.
- Once your cakes have completely cooled pipe the buttercream onto the cakes. I placed one cake onto my serving plate and piped the buttercream using a Wilton 2D Piping Tip before adding the next cake on top and repeating until all cakes are stacked on top of each other. To decorate the top layer I piped individual stars along all over the cake and then piped some swirls on top.
- Next, pipe the buttercream into one of the macaron shells and place another shell on top. Decorate the cake with the finished macarons.
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