SCOTT’S LEMON RASPBERRY CAKE
Recipe SCOTT’S EPICUREAN | Images ASHLEE DECAIRES Gluten Free Makes 12 (small) individual cakes 320g butter 1½ cups icing sugar 8 eggs (separated) 3 lemons (juice approx ½ cup + zested rind) 2 tsp baking powder 4 cups ground almonds pinch of salt for eggs 1 cup fresh raspberries Preheat the oven to 180°C. Cream […]
