| Cook Time | 45 minutes |
| Servings | serves |
Ingredients
- 450 grams Royal Icing
- Sugar Diamonds to garnish
- 1 punnet Raspberries
- 250 grams Butter softened
- 250 grams Caster Sugar
- 1/2 Lemon zest finely grated
- 250 grams Eggs
- 125 grams Plain Flour sifted
- 125 grams Pistachio Nuts ground
- 7 grams Baking Powder sifted
- 100 grams Lychees
- 100 grams Raspberries
- 3 Gelatine Leaves softened in cold water
Ingredients
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Instructions
- Preheat oven to 160°C. Grease a 19 x 30 cm cake pan.
- For the Victoria sponge, cream the butter and sugar in an electric mixer, then mix in the lemon zest. With the machine running, slowly add the eggs and beat until well combined. Fold in the flour, pistachios and baking powder. Pour the mixture into the cake pan and bake for 30 minutes or until a skewer comes out clean. Remove from the oven and allow to cool for 10 minutes before inverting the sponge onto a wire rack to cool completely.
- To make the jelly, puree the lychees and raspberries in a blender until smooth. Pour the puree into a saucepan and heat over medium-low heat. Add the gelatine to the puree and stir until dissolved. Strain through a fine sieve. Pour into a silcone mat of 2 cm round moulds and refrigerate for about 45 minutes until set.
- Once cake is cool, cut rounds out of the sponge using a 5 cm pastry cutter. Use a small paring knife, cut out a round dome out of each cake, large enough to fit a jelly and reserve. Insert a round of set jelly then cover with reserved cake. Turn cakes upside down. Roll royal icing into thin rounds about 5 mm thick. Cover each cake. Decorate the cakes with sugar diamonds. Thread 2 raspberries onto a red toothpick and insert into the top of each cake.
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