- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 45 minutes plus macerating and chilling
- Effort: medium
- 100g each of raspberries and blueberries
- 50 ml dessert wine
- soured cream, to serve
For the sponge:
- 50 g butter
- 75 g sugar
- 225 g self-raising flour
- 5 g baking powder
- 150 g blueberries
- zest of 1 bergamot lemons
- 225 ml milk
- 4 eggs
For the lemon curd:
- juice and zest of 6 lemons
- 200 g sugar
- 125 g butter
For the topping:
- 150 ml soured cream
- 75 g icing sugar, sifted
Tips and Suggestions
A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is used in pâtisserie.
1. Set the oven to 180°C/gas 4. Lightly butter a 25cm cake tin. Cream the butter and sugar together in a large bowl. Sift the flour and baking powder together and add to the creamed butter. Stir in the blueberries and lemon zest.
2. Whisk the eggs and milk together in a separate bowl. Stir this into the dry ingredients. Spoon the mixture into the prepared tin and bake for about 35 minutes, until golden and springy.
3. Place the eggs, lemon and sugar together in a saucepan over a low heat and stir constantly until the sugar melts.
4. Add the butter and continue to cook until the mixture is really thick, taking care not to let the mixture become too hot, or the eggs will scramble. Remove from the heat, cover and chill for at least 4 hours.
5. Pour the wine over the raspberries and leave to macerate for at least one hour.
6. For the topping, simply combine the cream and sugar.
7. Take four dessert glasses and cut discs out of the sponge to fit the bottom of the glass exactly.
8. Pop a disc in the bottom of the glasses and cover with a little of the fruit marinade.
9. Add some fruit, then some lemon curd, repeat the layers, finishing with curd. Top with the sour cream topping and serve immediately with extra sour cream.
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