Lemon cake with blackcurrant buttercream

So for my first full post I thought it would be a good idea to share this weekends' cake recipe. The reason being that @Rachmaek on Instagram asked about a blog for my recipes as she wanted to try this.

So, Rachael, thanks for the nudge to get me back to blogging and I hope you and lots of others enjoy my journey.

This was a simple 6" recipe, inspired by a visit in the week to my Father In Law's country pub. They sell homemade preserves and chutneys that a local lady makes, and we were given armfuls to take away!

Amongst them, blackcurrant jam. This got me thinking as to how I could incorporate this in to a cake I needed to make for a dinner party. I thought the lemon would offset well against the sweet/sharp of the blackcurrant jam.

Here's the cake recipe:

200g caster sugar 

200g unsalted butter

200g self raising flour

4 medium eggs lightly whisked

Zest of 2 unwaxed lemons

Pinch of salt 

Filling/buttercream:

500g icing sugar

100g butter

300g blackcurrant jam

60ml whole milk 

Set the over to 175 degrees. Cream the butter, sugar, salt and lemon zest until really light and fluffy. Gradually pour the eggs in to the mix on a medium speed leaving plenty of mixing time as you go. If it starts to split add a little flour. Once all the eggs are combined, scrape the sides and beaters and give it another good mix. Then soft in the flour and mix until just combined. DONT OVERBEAT or the mix will lose its air and you won't get a nice rise.

Once combined pop in to your prepared tin. I use Lakeland PushPans they're fab and don't need lining (life hack!). I just use Dr Oetker cake release spray it's fab and a little goes a long way.

The cake will take around 40-45 minutes to bake. Keep checking from 30 minutes onwards as everyone's oven is different. Once a skewer comes out clean it's done.

You can bake in 2 tins which will speed up the cooking time but I find I tend to get better rise out of one large than two small - this makes no sense but hey, I'm not going to argue with the cake ha! 

Whilst the cake is cooling on a wire rack you can make the buttercream. Put the softened butter and 250g icing sugar in to a mixer and beat until it comes together. Gradually add the milk. It will go sloppy, but keep beating. This is where a freestand mixer comes in handy as you need to beat it for around 5 minutes. This will get lots of air in to your buttercream - anomanom! 

Once you get to this stage, add the remaining icing sugar in 3 stages beating for around 2 minutes after each addition.

Once you have added all the sugar add the jam to the mix and beat really well. Taste it, (for Quality Control purposes, obviously) and add more jam if you want to.

It will look something like this:

Once the cake is fully cooled, take a cake leveller (or a good old trusty kitchen knife!) and level the top. Then cut the cake in to three evenish slices.

Set your first layer on your stand of choice, securing with a little buttercream.

Spread a generous layer of blackcurrant jam on top of the first layer, and then pop your second later on top gently pushing it down to level and secure the layer. Repeat with the second layer leaving the top of the third layer free of jam.

No cover the whole cake with the buttercream starting with the top. Use a palette knife or side scraper to get the buttercream even around the sides and on top. If you like you can do a thin coat, refrigerate and then add a second coat of buttercream to get things really smooth. I didn't have time this time around!

And you're done!

Sorry for mega long post - I wanted to mix the recipe itself with my own experiences and try and add some tips along the way.

Let me know how you get along!