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Lemon, Almond & Raspberry Layer Cake

Claudia Brick
  • 150 minutes
  • Serves 10 to 12

INGREDIENTS

1

Lemon, zest of

2

Lemons, zest and juice of

1 1/3 cups

Raspberries, fresh or frozen

6

Eggs

1 1/2 tsp

Baking powder

300 g

Caster sugar

75 g

Flour

375 g

Icing sugar

3

drops Pink gel food colouring

4 tsp

Vanilla

120 g

White chocolate

300 g

Almonds, ground

525 g

Butter

1/3 cup

Cream

150 g

Cream cheese