crème fraîche Archives

French recipes

Summer berry and granadilla tart

15 minutes

Poached plums with sugar-free biscuit crumble and pistachios

5 minutes

French recipes

Spring pea and Parmesan “Quiche Lorraine”

70 minutes

Grilled baby marrow and anchovy bruschetta

Avocado recipes

Deconstructed avocado ritz

8–10 minutes

Raspberry, lemon and lime heart cake

Serves 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 45 minutes

Ingredients

250 g butter, softened, plus extra for greasing
310 g cake flour, plus extra for dusting
1½ t baking powder
280 g caster sugar
3 large free-range eggs
zest and juice of 2 lemons
zest and juice of 2 limes
½ cup Bulgarian yoghurt
½ cup milk
2 cups raspberries
60 g icing sugar
crème fraîche, for serving

Method

Preheat the oven to 170°C.
Grease a heartshaped cake tin with butter and dust with flour. In a mixing bowl, sift together the cake flour and baking powder.
In a separate mixing bowl, cream the butter and caster sugar until light and fluffy.
Add the eggs, one at a time, to the sugary butter mixture, beating well after each addition.
Stir in the dry ingredients, a little at a time, until thoroughly incorporated.
Add the lemon and lime zest, lemon and lime juice, yoghurt and milk and mix until the batter is smooth (if the consistency is too thick, add a little more milk to thin it out).
Pour the batter into your prepared cake tin and spread it evenly using a silicone spatula.
Bake for 40 minutes, or until the cake is golden in colour and a skewer, when inserted, comes out clean.
Remove from the oven and set aside to cool slightly before removing the cake from the tin.
When it is completely cooled, arrange the raspberries on top and sift over the icing sugar.
Serve with a dollop of crème fraîche.
Per serving: 1285 kJ, 4 g protein, 17 g fat, 36 g carbs
Cook's note:
This dense cake is perfect for enjoying with a dollop of crème fraîche and cup of freshly brewed coffee. A heart-shaped tin is a cute touch, but if you prefer, make a large loaf.

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Summer berry and granadilla tart

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Spring pea and Parmesan “Quiche Lorraine”

Grilled baby marrow and anchovy bruschetta

Deconstructed avocado ritz

Raspberry, lemon and lime heart cake

Raspberry, lemon and lime heart cake

Ingredients

Method