Lemon Sandwiches With Raspbrries and Cream

A community recipe by chocolate nemesis

Not tested or verified by Nigella.com

Introduction

By Tessa Kiros - A beautiful lemon loaf cake cut into slices. One slice spread with cream topped off with raspberries and then another slice of cake placed on top. Eaten as sandwiches. Magnificent, what more can I say but enjoy!

Ingredients

Serves: 4-6

Metric Cups

For the Sandwiches

250 grams butter (softened)
280 grams caster sugar
3 medium eggs
310 grams plain flour
1½ teaspoons baking powder
1 lemon (finely grated zest and juice)
185 millilitres single cream
1 teaspoon vanilla extract

For the Filling

100 millilitres whipping cream
2 teaspoons icing sugar
100 grams Greek yoghurt
100 grams raspberries (halved)
1 sprinkling of icing sugar (for dusting)

For the Sandwiches

9 ounces butter (softened)
10 ounces superfine sugar
3 medium eggs
11 ounces all-purpose flour
1½ teaspoons baking powder
1 lemon (finely grated zest and juice)
6½ fluid ounces heavy cream
1 teaspoon vanilla extract

For the Filling

3½ fluid ounces heavy cream
2 teaspoons confectioners' sugar
4 ounces Greek yoghurt
4 ounces raspberries (halved)
1 sprinkling of confectioners' sugar (for dusting)

Method

Lemon Sandwiches With Raspbrries and Cream is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 170°C. Butter and flour a 30 x 11cm loaf tin.

To make the lemon sandwiches; cream the butter and sugar until light and fluffy. Beat in the eggs one by one. Sift in the flour and baking powder; then add the lemon zest, lemon juice, cream and vanilla, whisking well to a smooth batter.

Spoon into the loaf tin and bake for about 1 hour 10 minutes, or until a skewer inserted into the centre comes out clean. If the top looks like it's getting too brown before the cooking time is up, cover it with foil.

Remove from the oven and leave to cool.

To make the filling, whisk the cream and icing sugar together until the cream holds peaks, and then fold in the yoghurt.

Cut the cake like a loaf of bread into slices about 5mm thick. Spread half the slices with the cream mixture and then top with the raspberries and the rest of the cake slices to make sandwiches.

Dust with icing sugar to serve.

Preheat the oven to 170°C. Butter and flour a 30 x 11cm loaf tin.

Remove from the oven and leave to cool.

To make the filling, whisk the cream and confectioners' sugar together until the cream holds peaks, and then fold in the yoghurt.

Cut the cake like a loaf of bread into slices about 5mm thick. Spread half the slices with the cream mixture and then top with the raspberries and the rest of the cake slices to make sandwiches.

Dust with confectioners' sugar to serve.