Citrus Cake With Lemon Curd, Raspberries, and Cream

A community recipe by lemoncurd

Not tested or verified by Nigella.com

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Introduction

I will not lie: this is fantastic. At first it was just an attempt at a new this or a new that, but over time it turned into a brilliant and wonderful, moist and succulent, deliciously inviting masterpiece. Plus, it's not really that hard to make, and its the perfect cake to leave in the fridge for late-night, summery tasting, midnight snacks.

Ingredients

Serves: 10

For the Cake

1¼ cups sugar
½ cup softened butter
1 medium egg
½ cup buttermilk
1 teaspoon orange zest
⅓ cup orange juice
3 tablespoons lemon juice
1½ cups flour
1 teaspoon baking powder
¼ tablespoon baking soda

For the Lemon Curd

2 large eggs
2 large egg yolks
1 stick unsalted butter
¾ cup sugar (plus 2 tablespoons)
2 lemons (zest and juice)

For the Topping

1 cup heavy cream
2 sticks sugar
1 pint raspberries

Method

Citrus Cake With Lemon Curd, Raspberries, and Cream is a community recipe submitted by lemoncurd and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the cake:

Grease and lightly flour two 9-inch baking pans and preheat the oven to 350F. Cream sugar and butter till fluffy, beat in egg, then milk, peel, and juices.

Separately, combine flour, baking powder and soda, until blended, then toss into the buttery-soup mixture until batter starts to form. Scrape down sides, mix, repeat, whatever, then finally turn out the batter into the pans. YES, there will appear to be too little, there isn't, just bang the things down until it evenly spreads (it bakes up in the oven). Bake for 25-30 minutes until lightly golden. Let rest before turning out to cool.

For the Lemon Curd:

Heat the butter over medium heat until melted, while so doing, beat the eggs and sugar together. Add the egg mixture to the butter, then add the juice and zested peel, mixing until thickened. Then, once turned slightly thicker then custard, transfer to a container, let cool, then refrigerate.

For the topping:

(Obvious, but necessary), beat the heavy cream and sugar together until stiff but fluffy, then wash the raspberries and blot dry.

The assembly (don't do until everything is either cold or room temperature):

Turn out one cake on the plate, top it with the lemon curd, then sandwich the other on top. Dump the whipping cream over it, but keep it on top, showing off the creamy center, then top with raspberries. Either chill or serve, and most importantly: enjoy.