Abbey Macfie's Lemon Cake with Juniper Berry and Rosemary Roasted Strawberries
Rosemary and Juniper Berry Roasted Strawberries
250g Strawberries hulled (cut large strawberries in half)
3 strips of orange peel and juice of 1 orange
50 g Sugar
2 Sprigs of Rosemary
5-8 Juniper Berries crushed
200g Lewis Road Creamery Unsalted Butter
200 G Caster Sugar
1 tablespoon vanilla essence
100g ground almond
1 tsp baking powder
175g Lewis Road Creamery Sour Cream
Zest and Juice of 1 Lemon
120g Lewis Road Creamery Unsalted Butter
350 g Icing sugar
Zest and juice of 1 lemon
3 tablespoon of cream cheese
To make the rosemary and juniper berry roasted strawberries, preheat oven to 180c.
Place all ingredients in a bowl and toss to combine.
Tip in to roasting tray and roast for 25 minutes.
Remove orange peel, juniper berries and rosemary.
Reserve syrup in separate bowl.
Cool everything completely.
To make the lemon cake, preheat oven and line 2 6-inch baking tins.
In a mixer beat sugar and butter until light and fluffy.
Add one egg at a time beating in between.
Combine the sour cream and lemon juice/ zest in a bowl.
Combine flour, ground almonds, baking powder together in another bowl.
Add both to the mixing bowl and mix until just combined.
Divide the mix between cake tins and bake for 30 minutes.
Cool for 10 minutes then turn out on to cooling rack.
Poke holes in cake and spoon the strawberry syrup over each cake.
For the icing, beat the Icing sugar, lemon, and butter until light and fluffy for at least 10 minutes. Then add the sour cream and beat until combined.
Now time too assemble! Place one cake on cake board, top with icing and ¾ of the Roasted Strawberries. Place other cake on top and spread rest of icing on top and on edges.
Decorate with rest of roasted strawberries, fresh strawberries, and rosemary.