Prosecco and Raspberry Cake
Need some summer baking inspiration?! Why not try out our latest bakes from one of our favourite bloggers, Lindsay's Feast
I need very little encouragement to sneak a little booze into my baking, so I was delighted when Tala Cooking asked me to create a recipe celebrating National Prosecco day. In my opinion, Prosecco and raspberries marry together as well as bread and butter. I love a raspberry dropped into my glass to really bring out the flavours. So, with this winning combination in mind, it seemed an excellent idea to bake a Prosecco and Raspberry cake.
I’ve relied on Tala cooking products for years and always buy their brilliant cake tins, spatulas and thermometers. I can hardly count the number their jars sitting on my kitchen shelf, storing everything from flour to pickles. So, I was obviously delighted when they asked me to collaborate with them.
In this recipe, I start off by simply steeping some raspberries in (a not too dry) Prosecco. I then fold half of them, along with a little of the Prosecco, into the cake batter and save the rest for the icing. Once baked, I cover the cake in a pillowy mascarpone buttercream, which is perhaps my most favourite. It’s wondrously light and not too sweet. My cakes tend to look a little rustic, so it was a luxury using one of Tala Cooking’s special Tilting turntables. The result is, dare I say it, rather more sophisticated than my usual outcome. Fortuitously, National Prosecco day coincided with the second flush of roses, so I couldn’t resist using a few to decorate.
For the raspberries:
300g raspberries 100ml Prosecco
2 tbsp caster sugar
For the cake:
225g self-raising flour
2 tsp baking powder
pinch of salt
225g unsalted butter softened 225g caster sugar
4 large free-range eggs Zest of 1 lemon
For the icing:
400g mascarpone 200g icing sugar 200g double cream
Preheat the oven to 180C/160C fan. Grease and line two 20cm cake tins. To make the macerated raspberries, place the raspberries and caster sugar in a bowl and pour over the prosecco. Give it a stir, squashing some the raspberries with the back of the spoon, and leave to steep for about 10 minutes.
In a bowl, sift together the self-raising flour, baking powder and salt. In the bowl of a freestanding mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy. Add one egg at a time, allowing it to be fully incorporated before adding the next. Fold in the dry ingredients and lemon zest until just combined. Gently stir in half of the raspberries along with 2 tbsp of the juice, taking care not to over mix.
Divide the batter between the two cake tins and bake in the preheated oven for 25 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven, allowing them to cook for a few minutes before removing them from the cake tins. Leave to cool completely on a cake rack.
To make the icing, combine the mascarpone and icing sugar in the bowl of a freestanding mixer and whisk on medium-high speed to fully combine. Add 2 tbsp of the juice from the macerated raspberries. Pour in the cream and continue to whisk until it thickens.
Once the cakes have cooled you could cut them in half to create four layers, but if this is too much effort, it’s not a necessary step.
Place one layer of cake on a plate/icing turntable and spoon over a little icing, spreading to the edges with a spatula. You could use a piping bag for a tidier result. Spoon over some of the raspberries, spreading to the edges and repeat with the remaining layers. Cover the whole cake with a thin layer of icing and then refrigerate for about 20 minutes (crumb-coating) then cover with the remaining icing, using a spatula to smooth the surface, Decorate with more raspberries or edible flowers.