Dan Lepard’s almond layer cake with crushed raspberries
It was my birthday over the bank holiday weekend and I was hosting the celebrations as usual, so it was up to me to make my own birthday cake. Sad, but true. Obviously I could’ve opted for a novelty cake like the ones my mum used to make, but instead I stuck to a very grown-up concoction, in the form of Dan Lepard’s almond layer cake with crushed raspberries, as featured in The Guardian magazine a few weeks ago. I’m a big fan of Dan’s recipes although I could’ve done with a bit more help on the rather vague instructions and lack of measurements for the filling and topping….
Thankfully, it turned out ok, although the topping was something of a bodge job. I’d definitely recommend giving it a crack if you’re looking for a summery cake.
While I’m at it, here are some coconut cupcakes that I made for my birthday last year, using an excellent recipe from the Primrose Bakery book. I realise they look a tad girly, but I only coloured the icing pink to match the whole ‘coconut ice’ pink/white colour scheme. Honest.
The previous year I made this red velvet cake with cream cheese icing (as you can tell from the picture, my icing skills were clearly still ‘in the post’ at this point). I made the icing from scratch but cheated and used a Duncan Hines mix for the cake, procured from Americansweets.co.uk. It was only recently that I found out that although Duncan Hines was a genuine food critic, Betty Crocker was an entirely made-up character and never existed at all! I’m still reeling from the shock.