A stunning sponge!

It’s creamy, raspberry ... and rather delicious.

You’ll need

300ml sunflower oil 180g maple syrup Six medium eggs 250g fine semolina 2 tsp baking powder Zest of 2 lemons Belvoir raspberry and lemon cordial 300ml double cream 250g raspberries 75g icing sugar edible flowers to decorate

Method

THE taste of summer has arrived in the form of this stunning-looking raspberry sponge!

Just think of the envious glances from neighbours when you present this at your next barbecue. It’s light, lovely and packed with flavour thanks to a fruity twist.

And it has the celebrity stamp of approval, having been developed by MasterChef winner, Lisa Faulkner, for Belvoir Fruit Farms. Thanks to both for this lovely recipe. 1. Preheat oven to 180°C/fan 160°c/ Gas Mark 4. Grease and base line 3 x 18cm loose bottomed sandwich tins. 2. Whisk the sunflower oil, maple syrup and eggs until light and fluffy (about five minutes). Stir in the other ingredients and divide between the cake tins. Bake for about 20 minutes. 3. Warm 60mls of cordial in a pan. When the cakes come out of the oven, prick them all over with a skewer, spoon the syrup over and let it absorb. Let the cakes cool. 4. Mix icing sugar with enough of the cordial to create a thick drizzle icing. Set aside. 5. Lightly whip the cream until it is just holding its shape. 6. Put one of the cakes on a plate, spoon over half the cream and scatter with raspberries, top with a second sponge and spread the remaining cream on top, scattering with raspberries. Top with the final sponge. 7. Drizzle the icing all over the top sponge and decorate with edible flowers and a few more raspberries.