lemon and raspberry layer cake
- 2 packets donna hay tangy lemon yoghurt cake mix
- 1⅓ cups (330ml) light-flavoured extra virgin olive oil
- 2 cups (500g) plain thick yoghurt
- 4 eggs
- 1 cup (125g) fresh or frozen raspberries, plus extra to decorate
- Icing (confectioner’s) sugar, to dust
whipped cream icing
- 1 sachet lemon yoghurt icing mix
- 600ml double cream
- 2 cups (500ml) pure cream
each packet contains
- 1 sachet lemon yoghurt cake mix
- 1 sachet lemon yoghurt icing mix
- Preheat oven to 160°C (350°F). Line 2 x 20cm round cake tins with non-stick baking paper.
- Following the packet instructions, place the lemon yoghurt cake mix, oil, yoghurt, and eggs in a large bowl and whisk until combined.
- Divide the mixture between the prepared tins. Top each cake with ½ cup (60g) raspberries and poke them to just sit in the cake mixture.
- Bake for 45–50 minutes or until cooked when tested with a skewer. Allow to cool in the tin completely.
- To make the whipped cream icing, whisk only 1 icing sachet, double cream and pure cream until soft peaks form.
- Place 1 cooled cake on a serving plate of cake stand and spread with ⅓ of the whipped cream icing. Top with remaining cake and ⅓ of the whipped cream icing. Spread the remaining ⅓ of the whipped cream icing around the side of the cake. Top with raspberries and dust with icing sugar. Serves 10–12
© DONNA HAY GROUP
