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Frances Quinn’s Summer’s day wedding cake Recipe

Frances Quinn’s Summer’s day wedding cake Recipe
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Photos of Frances Quinn’s Summer’s day wedding cake Recipe

How To Make Frances Quinn’s Summer’s day wedding cake

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Preparation: 30 minutes
Cooking: 40 minutes
Total: 70 minutes

Serves:

Ingredients

  • 175g self-raising flour
  • 175g unsalted butter, softened
  • 175g caster sugar
  • 3 large eggs
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 4 tbsp milk
  • 200g fresh strawberries, hulled and sliced
  • 200g fresh raspberries
  • 200ml double cream
  • 1 tbsp icing sugar
  • Edible flowers for decoration

Instructions

  1. Preheat the oven to 180°C (350°F). Grease and line two 15cm (6 inch) round cake tins.

  2. In a large bowl, cream together the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition.

  3. Stir in the lemon zest and vanilla extract. Fold in the flour until well combined. Add milk and mix until smooth.

  4. Divide the batter evenly between the prepared cake tins. Smooth the tops with a spatula.

  5. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center of the cakes comes out clean.

  6. Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

  7. In a separate bowl, whip the double cream and icing sugar until it reaches soft peaks.

  8. Place one cake layer on a serving plate. Spread a layer of whipped cream over the top and arrange sliced strawberries and raspberries on top. Place the second cake layer on top and repeat the cream and fruit layers.

  9. Decorate with edible flowers for an extra touch of summer. Serve and enjoy!

Nutrition

  • Calories : 460kcal
  • Total Fat : 25g
  • Saturated Fat : 15g
  • Cholesterol : 156mg
  • Sodium : 25mg
  • Total Carbohydrates : 52g
  • Dietary Fiber : 4g
  • Sugar : 30g
  • Protein : 7g
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