This zingy lemon sponge is sandwiched with a super sweet marshmallowy icing and a deliciously fruity bramble jam. Studded with ripe and juicy blackberries this lemon and blackberry cake with marshmallow frosting will take your afternoon cup of tea to the next level.
Do you ever just get an intense craving for cake? Look at who I’m asking, of course you do. That’s because you’re my kind of people! I was sat in the cinema a few mornings ago to catch an early morning screening of Ready or Not (if you haven’t seen it, get on it, it’s amazing!) when during the wedding scene I got such a huge desire for cake that I could barely concentrate on the film. Luckily the cinema is opposite a Tesco so I knew I could run in, grab some ingredients and be eating cake in a matter of hours.
I dashed into the Supermarket, loaded a basket with lemons, blackberries and jam and sped home with only one thing on my mind. Thankfully my husband loves cake even more than I do so he was a willing accomplice in my need for speed.
Normally I like to let my cakes set for a while after icing, popping them in the freezer for 10 minutes before slicing will give you such beautifully crisp and photogenic portions. I obviously was far too excited to cram it into my face that it was sliced mere minutes after icing so you’ll have to excuse my rather crumby and messy cake slices. I just couldn’t not share it with you guys, I mean, did you even make a cake if you didn’t take photos of it?
Look how squishy and fruity those layers look. They may not be magazine quality slices but boy oh boy do they look delicious! Who needs perfection when it tastes this good.
The marshmallow fluff in the frosting was a rather novel idea to me, I’ve never used it in that way but it really gives a gorgeous dimension to the frosting and the lemon really cuts through the added sweetness.Print
For the Cake:
- 300g unsalted butter, softened
- 225g self-raising flour
- 5 large, free range eggs
- 300g caster sugar
- 75g ground almonds
- 1 lemon, zested
- 150g unsalted butter, softened
- 250g icing sugar
- 100g marshmallow fluff
- 400g blackberries
- 4 tbsp bramble jam
Preheat the oven to 175˚C. Grease and line the bases of 3 9″ sandwich tins. Put all the cake ingredients in the bowl of an electric mixer and whisk using the beater attachment. Pour the batter equally into the three tins.
Bake for 30 minutes, until golden and the cake springs back when touched. Allow to cool in the tins for 5 minutes before removing and transferring to a wire rack to cool completely.
To make the frosting, place the butter, icing sugar and fluff into the bowl of an electric mixer and beat with the paddle attachment for 5 minutes.
To assemble the cake place one layer onto a cake stand and spread with 1/3 of the marsmallow butter cream, spread 2tbsp of the bramble jelly on top and scatter with a few blackberries, squishing them into the frosting. Top with another sponge and repeat. Top with the final layer, spread the frosting on top and sprinkle over the remaining blackberries.
This cake can be kept in an airtight container, in the fridge for a few days.
Try swapping the lemon for orange zest for a delicious twist.
- Category: baking
Keywords: blackberry, lemon, cake, baking