Tana Ramsay's Raspberry and Lemon Torta
Over a year ago
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Ingredients
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Method
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1
Preheat the oven to 160C/140C fan/325F/gas 3. Butter a 20cm round cake tin (about 7cm deep) and line the base with greaseproof paper.
Place the raspberries and lemon juice in a mixing bowl. In another large bowl, whisk together the sugar and eggs until pale and thick (about 5 minutes), then carefully fold in the flour, baking powder and lemon zest. Stir in the butter.
Transfer the batter to the tin, then scatter in the raspberries and their juices. Sprinkle a little sugar over the top.
Bake for 60-70 minutes, or until the cake springs back to the touch (see secret). Check the torta halfway through the cooking time – you may find you need to cover it with foil to prevent the top from scorching. Allow to cool in the tin, then turn out.
Chef's Tips
How to know when a cake is cooked
When a cake is cooked it will have an even colour, will be firm yet springy to the touch and should be slightly shrinking away from the edges of the tin. Insert a clean skewer right down into its centre. If it comes out clean, the cake is cooked. After removing it from the oven, give it a few minutes to rest in its tin before turning out on to a cooling rack.
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