Lemon Cake with Juniper Berry and Rosemary Roasted Strawberries

Ingredients

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

Lemon Cake
200g Lewis Road Creamery Unsalted Butter
200 G Caster Sugar
4 Eggs
1 tablespoon vanilla essence
165g flour
100g ground almond
1 tsp baking powder
175g Lewis Road Creamery Sour Cream
Zest and Juice of 1 Lemon
Lemon Icing
120g Lewis Road Creamery Unsalted Butter
350 g Icing sugar
Zest and juice of 1 lemon
3 tablespoon of cream cheese

Method

• 1

  To make the rosemary and juniper berry roasted strawberries, preheat oven to 180c.

• 2

  Place all ingredients in a bowl and toss to combine.

• 3

  Tip in to roasting tray and roast for 25 minutes.

• 4

  Remove orange peel, juniper berries and rosemary.

• 5

  Reserve syrup in separate bowl.

• 6

  Cool everything completely.

• 7

  To make the lemon cake, preheat oven and line 2 6-inch baking tins.

• 8

  In a mixer beat sugar and butter until light and fluffy.

• 9

  Add one egg at a time beating in between.

• 10

  Combine the sour cream and lemon juice/ zest in a bowl.

• 11

  Combine flour, ground almonds, baking powder together in another bowl.

• 12

  Add both to the mixing bowl and mix until just combined.

• 13

  Divide the mix between cake tins and bake for 30 minutes.

• 14

  Cool for 10 minutes then turn out on to cooling rack.

• 15

  Poke holes in cake and spoon the strawberry syrup over each cake.

• 16

  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.

• 17

  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.

• 18

  Decorate with rest of roasted strawberries, fresh strawberries, and rosemary.