SIMPLE RASPBERRY RECIPES

RASPBERRY AND ELDERFLOWER LAYER CAKE INGREDIENTS

325g butter, softened
325g golden caster sugar
325g self-raising flour, sifted
1⁄2 tsp baking powder
6 eggs, beaten
2-3 tbsp milk

For the icing:

250g butter, softened
150g full-fat cream cheese
550g icing sugar
zest 1 lemon
6 tbsp elderflower cordial
400g raspberries

METHOD

1 Preheat the oven to 180°C/160°C fan/gas 4. Butter and line three 30cm loose-bottomed cake tins. Place the butter and caster sugar in a large bowl and beat with an electric whisk until pale and fluffy.

2 Sift half the flour and the baking powder over the mixture and beat in. Add some of the egg and beat again. Add the remaining flour, beat, add the remaining egg and beat again. Add enough milk to get a nice dropping consistency.

3 Divide between the tins, level off the top and bake for about 25 minutes until golden and a skewer inserted comes out clean. Turn out on to wire racks to cool. Beat together the butter, cream cheese and icing sugar until smooth. Beat in the zest and elderflower cordial.

4 To assemble, spread each cake with a third of the icing and top each with a third of the raspberries. Place the base on a platter and stack with the other cakes.

RASPBERRY AND LEMON TART INGREDIENTS

500g 20 per cent fat beef mince
1 tbsp tomato ketchup
600ml double cream

150g caster sugar

zest 1 lemon

6 tbsp fresh lemon juice

3 tbsp Limoncello liqueur

150g raspberries

dessert biscuits to serve

METHOD

1 Lightly oil a fluted, loose-bottomed rectangular tart tin measuring 36cm x 12cm and 3cm deep. Roll the pastry out into a rectangle large enough to line the tart tin. Trim and neaten the edges and then chill for 30 minutes.

2 Preheat the oven to 200°C/R6. Line the pastry with greaseproof paper and fill with baking beans. Bake for 8 minutes, remove the paper and beans and bake for a further 6 minutes, ensuring the pastry is perfectly crisp. Allow to cool.

3 To make the crème patissière filling, place the milk and vanilla pod in a saucepan and bring almost to the boil. Remove from the heat and remove the vanilla pod. 

4 Whisk the sugar and the eggs together in a large bowl, add a little of the milk and whisk. Whisk in both the flours until smooth. Return this mix to the pan with the remaining milk. Slowly bring the boil, whisking all the time. 

5 The mixture will go quite lumpy but don’t worry, vigorous beating transforms it into a smooth, velvety texture. Allow to cool a little before stirring in the cream. Cool completely.

6 To make the tart, spoon the crème patissière into the tart case, level off and then arrange the raspberries on top. Dust with icing sugar and serve.

MIXED BERRY ROULADE INGREDIENTS

300g mixed berries

300ml double cream, lightly whipped

Icing sugar

dark and white chocolate curls

For the roulade:

3 large eggs

75g light muscovado sugar

65g plain flour

15g cocoa powder

30g butter, melted and cooled

METHOD

1 To make the roulade, line a Swiss roll tin measuring 32cm x 22cm with non-stick baking parchment and preheat the oven to 200°C/R6. Place the eggs into a large bowl and add the sugar. Whisk for 5 minutes until fantastically light and mousse like. If you have a bench mixer then all the better!

2 Sift the flour and cocoa together and then sift over the egg mixture. Fold in very gently with a large metal spoon until thoroughly incorporated. Pour the butter into the mixture and fold in again. Gently spoon into the prepared tin and level off. Bake for 8-10 minute until just firm to the touch.

3 Place a large sheet of non-stick baking parchment on the work surface and turn the chocolate cake out on to it. Very carefully peel the parchment off the cake and discard. While still hot, roll the cake up from the short end ensuring that the paper is rolled up with it. Allow to cool completely while tightly rolled up.

4 To finish the cake, carefully unroll the cake and spread with the cream. Scatter with the berries, reserving a few for garnish and then re-roll. Place on a platter and scatter with the berries, chocolate curls and finish with a dusting of icing sugar.

RASPBERRY AND GIN JAM INGREDIENTS

1 kg raspberries

1 kg jam sugar

pared zest 1 lemon

150ml dry London gin

Get ahead

Sterilise 4 x 500g jars and place 4 saucers in the freezer.

METHOD

1 Place the raspberries and sugar in a preserving pan, gently stir and cover loosely with cling film and allow to macerate for 2-3 hours. Remove cling film, add the lemon zest and 100ml of the gin and slowly bring to the boil, stirring until the sugar has dissolved.

2 Bring to a rolling boil for 10 minutes testing the temperature as you go with a preserving pan thermometer. Once the jam reaches 105oC, turn off the heat and test for setting point.

3 Place a spoonful of jam on a chilled saucer, allow to chill for 2 minutes and then push a finger through the jam. If the jam wrinkles it’s set. If not, boil the jam for another 2 minutes, turn off the heat and repeat the process until the jam wrinkles.

4 Once setting point has been reached, stir in the remaining gin and allow to stand for 10 minutes. Spoon off any scum that has come to the top of the jam and then ladle into the prepared jars. Seal while still hot, allow to cool and then store for up to one year.

RUBARB AND RASPBERRY ETON MESS INGREDIENTS

For meringues:

2 large egg whites

100g caster sugar

1 drop vanilla extract

Fruit compote:
300g rhubarb, sliced

100g caster sugar

3 tbsp fresh orange juice

3 meringue nests

600ml double cream

1 tbsp icing sugar

500g raspberries

METHOD

1 Heat oven to 120°C/Gas 1/2. Whisk egg whites until soft peaks form. Gradually add sugar, whisking until taken in. Add a drop of vanilla extract and whisk on high for two minutes

2. Use two teaspoons to spoon mixture onto lined baking trays. Reduce oven to 90°C/Gas 1/4 and bake meringues for 1 hour 30mins. Turn off and leave tray in the oven to cool completely – leaving overnight is perfect.

3. Place rhubarb, caster sugar and orange juice in a medium sized pan, gently bring to the boil and then simmer for 10 minutes or until softened but still holding its shape. Allow to cool.

4. Meanwhile, pour the cream into a large bowl and sift over the icing sugar, whisk until soft peaks form. To assemble, roughly crumble the meringues onto a serving platter and add dollops of the cream. Scatter with the raspberries and spoon over some of the rhubarb sauce just before serving.