Lemon and Raspberry Drizzle Cake

A refreshing cake with summer themed fruit and meringues making it the perfect cake for a special occasion.

Makes 1 large cake

Ingredients:

For the Cake:

250g fresh raspberries

200g unsalted butter

250g caster sugar

3 medium eggs

Zest of 2 large lemons

250g self raising flour

1/2 tsp baking powder

100ml milk

For the drizzle:

Juice of 2 large lemons

50g caster sugar

For the topping:

250g fresh raspberries

Meringues:

2 medium eggs

125g caster sugar

Method:

To start, make the meringues, whisk the egg whites until they from stiff peaks and add in the sugar, keep whisking until the mixture is glossy. Pipe small meringues onto a baking sheet and place in the oven with a temperature of 140 degrees C, cook for 1 1/2 hours. Once they have cooked, break them up into small size chunks and set aside.

To make the cake, preheat the oven to 180 degrees C, line a medium sized tin with butter and greaseproof paper. Cream the butter, sugar and lemon zest in the bowl until fluffy. Add the eggs and whisk until smooth. Sift in the flour and baking powder and fold it in, slowly pour in the milk.

Place the raspberries in the tin and arrange them so that they are all flat. Pour all the mixture on top and place in the preheated oven for 50 - 60 minutes or until it is firm and golden brown. Once it is cooked, remove from the tin and leave to cool.

To make the drizzle, mix the lemon juice and sugar in a jug and stir until you can't see the sugar. Using a fork, make holes in the cake and pour over the drizzle (the drizzle will take a while to soak into the cake, don't wipe it away).

To decorate, arrange the raspberries in a pattern on the cake (make sure to add the raspberries white the drizzle is still setting in because it will help them stick). Sprinkle the crushed meringues over the raspberries and serve!

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