Lemon & Cranberry Gateau

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Lemon & Cranberry Gateau
This uses a lemon cake recipe which often has a lemon drizzle topping but this time I decided to use cranberries and dress it all with gallons of whipped cream! I have recommended 300ml/1/2 pt of double cream but if piping to make decorative you may find you need more.
Prep Time 30 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Pre-heat oven 180 C/375 F/Gas 5. I have used both an oblong tin and also large round one so either could be used depending on how you wish to serve the cake and your serving dish. Grease and line the tin.
  2. Beat the sugar into the butter.
  3. Add the eggs a little at a time while beating, add a small amount of the flour with the last of the egg to stop curdling. Add the lemon zest of two lemons and juice of one lemon.
  4. Add the flour and mix lightly, spoon into the prepared tin and cook for 40 minutes until light in colour and cooked through.
  5. Leave to cool on a wire rack
  6. Put cranberries into a saucepan, add sugar, orange zest, orange juice and lemon juice, bring to the boil so that the cranberries pop and leave to cool so a soft jelly is formed.
  7. Once the cake is cold, slice horizontally, put onto a serving plate and spread with some whipped cream.
  8. Spread over half the cranberry mixture once it is cooled.
  9. Lift top onto cake and spread with cream and cranberries to decorate.
  10. If there is any extra cream put this into a piping bag and pipe the cream round the top and bottom of the cake to make it look gorgeous.
  11. This is a picture of what was an oblong cake which you can see has been enjoyed!
Recipe Notes

This cake does not keep very well as it needs to be put into the fridge and this makes the cranberry filling go hard, so really needs to be eaten on the day of baking.

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