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  • Australian Women’s Weekly NZ

    Just desserts

    Jan 29, 2020 4 minutes
    PHOTOGRAPHY by LUISA BRIMBLE • ILLUSTRATIONS by ALICE OEHR

    Lemon cake with raspberry buttercream

    SERVES 12

    250g unsalted butter, at room temperature
    360g caster sugar
    2 teaspoons vanilla bean paste
    4 large eggs, at room temperature
    250ml buttermilk finely grated zest and juice of 2 lemons
    750g self-raising flour
    250g freeze-dried raspberries

    RASPBERRY BUTTERCREAM

    250g fresh raspberries
    2 teaspoons lemon juice
    2 tablespoons caster sugar
    350g unsalted butter, at room temperature
    2 teaspoons vanilla bean paste
    500g icing sugar, sifted

    FILLING

    400g full-fat ricotta, at room temperature
    400g mascarpone, at room temperature
    1.2 litres cream, plus 3 tablespoons extra
    1 tablespoon vanilla bean paste
    250g fresh raspberries

    Preheat the oven to 180°C.

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