Lemon Olive Oil Cake with Raspberry Curd

Lemon Olive Oil Cake with Raspberry Curd

By 15 September, 2014

My sister Justy made this spectacular cake for guests at Bend of the River, our farmhouse in the Tallebudgera Valley in the hinterland of the Gold Coast. If you book to stay there, she might make one for you too. The recipe is from the 2013 Foodies' Diary (Hardie Grant) by Allan Campion and Michele Curtis.  The lemon-raspberry curd can be prepared ahead and stored in the refrigerator for up to two weeks. Substitute frozen raspberries when fresh raspberries aren't in season.

  • Yield : 8 - 10



For the raspberry curd: beat the egg yolks and caster sugar in a large heatproof bowl until pale and creamy.  Add the butter and lemon zest and juice.
Place the bowl over a simmering pan of water and whisk continuously for 20 - 30 minutes or until thickened. Remove bowl from heat and stir through the raspberries, allowing the fruit to break up.
Leave to cool, then store in the refrigerator for up to two weeks or until required.
For the cake: Preheat the oven to 180degC and grease a 23cm cake tin - or bundt tin.
Place the oil, eggs, lemon juice and zest, yoghurt and sugar in a bowl and whisk to combine.  Sift in the flour and stir until smooth.  Pour mixture into the cake tin and bake for 35 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool.
For the raspberry icing: combine the sugar with 125ml (1/2 cup) water in a small saucepan over low heat, stirring until the sugar dissolves.  Bring to the boil.  Remove from heat and allow to cool.
Place the raspberries in a food processor and slowly add the 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.
 To assemble: Whip the cream to soft peaks.  Place 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 icing and fresh raspberries, and serve.

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