Summer Cake

This cake is the perfect summer birthday cake or high tea cake or if your in the mood for something fresh, sweet and tangy. You can also make it in the winter to bring back the flavor of summer.

I based this on my childhood birthday cake, it also had a middle section filled with mashed banana. I created a almond cake as the base and added mashed raspberries for that tangy summer feel. The cake is topped with a vanilla & lemon rind cream. Served in the sun with your favorite tea of choice, heaven.

I based this on a typical Swedish so called sugar cake adding almond flour (ground almond) to give it a twist.

Pre-heat the open till 175 C.

Sugar cake with a twist
75 gram melted butter
2 eggs
2 dl sugar
2 tbsp honey, agave syrup or 1 tbsp sugar
1 tsp vanilla sugar
pinch of salt
1 dl almond or hazelnut flour
2 dl unbleached white flour or spelt
2 tsp baking powder
2 dl fresh whipping cream
2 tsp bourbon vanilla sugar
1 lemon
2 dl fresh or frozen (allow to defrost) raspberries
2 ripe bananas

1. Whisk the eggs & sugar till white & fluffy
2. Melt the butter allow to cool slightly
3. Add the almond flour to the egg mix and keep whisking
4. ONce the butter is slightly cooled add it to the egg, almond mix.
5. Add the salt, regular or spelt flour, mix. 
6. Grease a cake pan, make sure to add a layer of flour or poppy seeds or dried grated coconut flakes to the greased tin to add a layer between the tin & cake mix. 
7. bake in the oven for 20-30min. Test by sticking a fork into the cake and seeing if it comes out clean or sticky (clean means it's done, sticky menas it needs another 5-12min). Keep your eye on it. 
8. Once the cake is done baking place it in a cool area, so that you can let it settle and then take it out of its tin. 
9. Mash the 2 ripe bananas.
10. On a low heat cook the raspberries in a pan adding either honey, agave syrup or sugar, cook until its become a sort of jam, allow to cool off. 
11. Whisk the cream with the vanilla sugar. 
12. Wash the lemon, then peel the rind, avoid taking off the white part of the rind, try to only get the yellow part. The yellow part (deeper under the yellow rind, is bitter).
13. Mix the lemon rind into the whipped cream, keep a few strands for the top of the cake. 
14. Once the cake has cooled, carefully take it out of the tin and slice it horizontally into 2 halves. 
15. Spread the banana onto the bottom half of the cake base.

16. Then spread the raspberries onto the mashed bananas. 

17. Carefully place the top half ontop of the mashed raspberries. 

18. Spread the whipped cream on and around the cake. 

19. Finally sprinkle the lemon ring in the center of the cake. 

I hope you enjoy it as much as I did.