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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven to 180C/350F/GMk 4. | 2. Grease three 7in (18cm) sandwich tins with a little butter and dust with flour. | 3. Sift together the flour, bicarbonate of soda, baking powder and salt. | 4. Cream the butter and sugar together until light and fluffy then add the eggs a little at a time and beat until well mixed. | 5. Alternately add the flour and yogurt, starting and ending with the flour to stabilise the mixture; stir in the lemon zest. | 6. Divide the mixture equally between the three tins and bake for 20-25 minutes until risen and golden. | 7. Allow the cakes to cool in the tins for 10 minutes before removing. Do not assemble until the cake is completely cooled. | 8. Set aside the nicest layer for the top. | 9. Beat together the mascarpone and lemon curd until smooth. | 10. Spread the bottom layer with half of the mascarpone mixture and half of the raspberries. Top with the second cake layer and repeat. | 11. Add the top layer and dust liberally with icing sugar. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	150		softened	12825.0	589.275	400.725	1080.0
plain flour	250			133.5	0.0	29.7	0.75
bicarbonate soda	1/2	teaspoon		133.5	0.0	29.7	0.75
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1	pinch		-	-	-	-
caster sugar	275			133.5	0.0	29.7	0.75
egg	2		beaten	143.0	0.72	12.56	9.51
plain yogurt	200			-	-	-	-
lemon zest	2		grated	133.5	0.0	29.7	0.75
mascarpone	250			133.5	0.0	29.7	0.75
lemon curd	150	g		133.5	0.0	29.7	0.75
raspberry	400	g		208.0	47.76	4.8	2.6
icing sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.