Lemon olive oil cake with raspberry curd
<p>This is a delightful afternoon-tea cake. The curd recipe makes enough for two cakes, so you can either make this cake again or enjoy the curd by smearing on fresh crusty bread.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 8</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>190 ml light olive oil</li>
<li>2 eggs</li>
<li>Finely grated zest of 2 lemons</li>
<li>150 ml lemon juice</li>
<li>250 g plain yoghurt</li>
<li>345 g caster (superfine) sugar</li>
<li>300 g self-raising flour</li>
<li>250 ml whipping cream</li>
<li>300 g fresh raspberries</li>
</ul>
<p><em>For the raspberry curd</em></p>
<ul>
<li>4 egg yolks</li>
<li>230 g caster (superfine) sugar</li>
<li>200 g butter, softened</li>
<li>Finely grated zest of 2 lemons</li>
<li>80 ml lemon juice</li>
<li>210 g fresh raspberries</li>
</ul>
<p><em>For the raspberry icing</em></p>
<ul>
<li>115 g caster (superfine) sugar</li>
<li>210 g fresh raspberries</li>
<li>125–185 g icing (confectioners’) sugar</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>To make the raspberry curd, beat the egg yolks and sugar in a large heatproof bowl until pale and creamy. Add the butter, lemon zest and juice. Place over a simmering saucepan of water and whisk continuously for 20–30 minutes, until thickened. Remove from the heat and stir the raspberries through, allowing the fruit to break up. Allow to cool, then store in the refrigerator for up to 2 weeks, until required.</li>
<li>Preheat the oven to 180°C. Grease a 23 cm round cake tin or a loaf tin.</li>
<li>Put the olive oil, eggs, lemon zest and juice, yoghurt and sugar in a bowl and whisk to combine. Sift in the flour and stir until smooth. Pour the mixture into the prepared cake tin and bake for 35 minutes, or until a skewer inserted into the cake centre of the cake comes out clean. Remove from the oven and allow to cool.</li>
<li>Meanwhile, to make the raspberry icing, combine the caster sugar with 125 ml water in a saucepan over low heat, stirring until the sugar dissolves. Bring to the boil. Remove from the heat and allow to cool. Put the raspberries in a food processor and slowly add the cooled sugar syrup until you have a thick sauce (you may not need all the sugar syrup). Transfer to a bowl and stir in the icing sugar until thick and well combined.</li>
<li>Whip the cream until soft peaks form. Put half the curd in a large bowl and stir until it is malleable. Mix in a spoonful of the whipped cream. Add the remaining cream and gently fold through to make a light, airy mousse. Spread the mousse over the cooled cake. Top with the raspberry icing and fresh raspberries, and serve.</li>
</ol>
<p><em><img width="130" height="168" src="https://oversixtydev.blob.core.windows.net/media/28579/harvest-cover_130x168.jpg" alt="Harvest Cover (1)" style="float: right;"/>This is an edited extract from </em>Harvest<em>, illustrated by Emilie Guelpa published by Hardie Grant [RRP $29.99] available in stores nationally.</em></p>
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<p><strong>Related links:</strong></p>
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<p><a href="/lifestyle/food-wine/2016/09/coconut-cake/"><em><span style="text-decoration: underline;"><strong>Coconut cake</strong></span></em></a></p>
<p><a href="/lifestyle/food-wine/2016/08/gluten-free-lemon-poppy-cake/"><span style="text-decoration: underline;"><em><strong>Lemon, poppy and thyme gluten-free cake with ricotta</strong></em></span></a></p>
