Jo Pratt's lemon and blackberry layer cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jo Pratt’ s lemon and blackberry layer cake recipe By Jo Pratt - March 6, 2022 Whether it’s a celebration or just an afternoon treat, this is perfect. Unlike standard butter-based sponges, it is made with oil which gives a lovely moistness and makes it last a few days. Malou Burger SERVES 12 PREP 45 MINUTES COOKING 25 MINUTES FOR THE SPONGE 200g caster sugar 3 eggs 200g self-raising flour 225g sunflower oil, plus extra for greasing 150ml milk Finely grated zest of 2 lemons 1⁄2 tsp fine sea salt FOR THE COMPOTE 200g blackberries, fresh or frozen (defrosted if frozen) 50g caster sugar Juice of 1 lemon 1 tsp arrowroot powder FOR THE BUTTERCREAM 225g butter, softened 375g icing sugar, sifted 2 tbsp milk Finely grated zest of 1 lemon Heat the oven to 180C/160C fan/gas 4. Brush two 20cm loose-bottomed cake tins with oil and line with parchment. To make the sponge, place the sugar and eggs in a mixing bowl then whisk until they are light in colour and frothy. Add the remaining ingredients. Stir until combined then pour evenly between the two cake tins. Bake for 20-25 minutes until golden brown and the sponge is just coming away from the edge of the tins. Set aside to cool for 5 minutes, then run a palette knife around the inside edge of the tins. Carefully turn the cakes out on to a rack to cool completely. To make the compote, put the blackberries, sugar and lemon juice in a saucepan. Bring to a simmer and cook over a low–medium heat for 10 minutes or until the blackberries have broken down. Push through a sieve then return to a clean saucepan. Mix the arrowroot with 1 tsp water to form a paste. Stir into the purée and cook over a medium heat, stirring all the time until just simmering. Set aside to cool – it will thicken slightly as it cools. Place the ingredients for the buttercream in a large bowl or the bowl of an stand mixer. Set your mixer (or electric beaters) to a low speed and gradually increase it until you have a smooth, creamy buttercream. To assemble, place one cake upside down and spread it with some buttercream. Turn the other cake upside down and spread a generous layer of blackberry compote then sandwich them together. Spread a thick layer of buttercream on the top and sides of the cake, smoothing the edges with a palette knife (for a super-smooth finish, dip the knife into hot water before you spread the buttercream). Finish by swirling some compote through the buttercream on the top of the cake. Be flexible GLUTEN-FREE Swap the flour for a gluten-free flour blend and add an additional 50ml milk to the cake batter. DAIRY-FREE Use a non-dairy milk in the cake such as soya, almond or my favourite, fresh coconut milk. For the lemon buttercream, swap butter for a plant-based alternative (preferably a firm, not spreadable, one). Now buy the book Our recipes are from The Flexible Baker by Jo Pratt, published by White Lion, price £20. To order a copy for £17 until 20 March, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved