Happy birthday little sis
Updated: Nov 4
Happy birthday sis,
Let me start by saying that there is no cake that could ever do justice to my siblings … but it doesn’t stop me from trying.
I have such deep respect and admiration for the kind of mother, wife, sister, and friend you are. I love that you know who you are, and you never waiver when it comes to doing the right thing! You are incredibly creative, let’s be honest you and Eli possess the true creative talent in the Barel household.
You have a flare for making things look spectacular, whether it’s to create a beautiful home, a stunning party, a gorgeous painting or a pretty mozaic.
You are a beautiful woman with a soul that radiate generosity and kindness.
For your birthday, I wanted to make something that honours you, hence a cake that stands tall (three layers to be exact) humble but beautiful, stylish and creative just like you.
Happy birthday, Anat, love you to the moon and back.
Lemon, Raspberry Cake
*3 cups cake flour
1cup white sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon biacarbonate soda
227 g unsalted butter
*285 mls buttermilk
85 mls oil
3 large eggs
3 tablespoons lemon zest
3 tablespoons fresh lemon juice
2 tablespoons plain flour for dusting berries
2 cups of fresh or frozen raspberries (if frozen don’t thaw them out)
*To make cake flour: for every 1 cup of flour remove 2 tablespoons of flour and replace with 2 table spoons of cornflour
*If you don’t have butter milk you can just use regular milk but add 1 Tablespoon white vinegar
Method for cake
· Pre heat the oven to 180C
· Make sure all ingredients are at room temperature (eggs, buttermilk, butter)
· Measure out buttermilk. Pour 120mls into a separate measuring cup. Add the oil to the 120mls of buttermilk and set aside.
· To the remaining butter milk, add the eggs, lemon juice and lemon zest. Lightly whisk to combine. Set a side.
· Combine all the dry ingredients in a stand mixer bowl and mix on the slowest speed.
· Slowly add chunks of your softened butter until it’s all added. mix until batter resembles coarse sand.
· Add the milk and oil mixture all at once to the dry ingredients and mix on medium for 2 full minutes.
· Scrape the bowl that way you avoid lumps of unmixed ingredients in your batter.
· Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny.
· Grease 2 x 20cm round cake tins.
· Divide the batter in half and gently fold in 1 cup of fresh or frozen raspberries, dusted with flour into each batter and spoon into cake tins.
· Bake for 35 minutes or when a toothpick inserted in the centre comes out clean.
· After cakes have cooled for 10 minutes remove cakes from tin and allow to continue to cool down.
½ cup fresh lemon
½ cup white sugar
Method for syrup
Combine the juice with the sugar in a small saucepan and bring the mixture just to a boil over medium-high heat.
Reduce the heat to maintain a gentle simmer and cook until the syrup is slightly thickened, about 7minutes
300g frozen raspberries
¼ cup white sugar
1 tablespoon fresh lemon juice
1 tablespoon cornflour
1 tablespoon water
Raspberry sauce method
Combine raspberries and sugar in a sauce pan and bring to a boil. Use a blender to make the filling smooth (or leave chunky if you prefer).
In a cup combine corn flour and water until smooth . Pour into the raspberry mixture and let it simmer until mixture has thickened. Remove from heat, stir in lemon juice and cool before using.
I used cream a
I used 600mls pure cream and whipped the cream with 2 tablespoons of sugar until stiff.
Assemble the cake
Drizzle equal amounts of lemon syrup on top of each cake. Using a skewer I always make tiny holes to let the syrup go right through the cake.
Spread half of the raspberry sauce on top of your bottom cake. Top with a dollop half of your whipped cream raspberry Place second cake on top and repeat.
Decorate with strawberries