Lemon Syrup Cake, Chantilly Cream and Raspberry Flavour Pearls

Lemon and Raspberry is a delightful flavour combination. Our Lemon Syrup Cake, Chantilly Cream and Raspberry Flavour Pearls recipe is a simple and delicious way to enjoy this. The addition of our Raspberry Flavour Finisher adds a wonderful crunch to the dish too. Check out the luxe handmade coupe serving ware made by Wild vs Mild Ceramics. I  picked it up at The Red Hill Market. So a couple of points to consider: #1 Yes of course you could just buy a lovely cake and serve it this way if you’re not a baker. #2 Relax, Chantilly Cream is just whipped Cream with a touch of Sugar and Vanilla…nothing tricky!

What you’ll need

• 170 g caster sugar
• 170 g  butter – soft
• 2 eggs
• 170 g self raising flour 
• 3 lemons 
• 4 tablespoons icing sugar 
• Thickened Cream – 300ml
• Sugar – 1 teaspoon to 1 tablespoon depending on your tastebuds
• Vanilla – 1/2 capful of good essence or a scrape of Vanilla Bean pod seeds
• Raspberry Flavour Pearls
• Raspberry Flavour Finisher

To do

Preheat your oven to 180c. Line a 20cm cake tin with a little cooking spray and some baking paper. 

In a large bowl mix the soft Butter and Sugar together until light and fluffy. (yes use a mixer) Add the eggs and zest from 2 of the Lemons, juice from 1 of them. Mix well. Lastly fold through the flour until you have a nice smooth mix. Pop the cake batter into the lined tin and bake for around 20 minutes. Or until golden and a skewer comes out cleanly.

Next

In a small saucepan add sugar and the juice from the remaining 2 lemons (zest if you wish too) You may wish to add a little splash of water depending of how much juice you ended up with. Heat and reduce until a slightly syrupy consistency.  

Using a skewer or fork, pierce the top of the cake all over. Make sure you have either a warn cake or warm syrup. (it soaks in better) Pour the syrup over the cake (still in it’s tin). Allow it to cool until required. 

To serve

Whip the thickened cream with a little Sugar and Vanilla until nice and thick. Carefully remove the cooled cake from the tin. Cut into portions. Place onto your plate, bowl or sexy coupe. Add a spoonful of Raspberry Flavour Finisher. A large spoonful of Chantilly Cream and finish with a spoonful of Raspberry Flavour Pearls. 

**Take a peek at our other flavours, just click  HERE  There are plenty of others to choose from.