Leiths: Raspberry Sponge with Elderflower and Mascarpone Cream

   Today I attended the 'Cakes and Baking Workshop' at Leiths School of Food and Wine. The workshop was a Christmas present that I've been looking forward to, so much so I enrolled myself on the 8-week writing course and have been spending my Thursday evenings since January learning from Lulu Grimes.

   The morning started with coffee and pastries whilst waiting for everyone to assemble in their aprons. I chose a spot to watch the ensuing demonstration where I could defrost my icicle fingers on the gas stove. Our teacher, Andrea, demonstrated two recipes; sticky gingerbread and mini pistachio loaf cakes. The loaf cakes were drizzled with a lemon syrup and decorated with a sprinkle of crushed pistachios and were my favourite of the day...I shall post the recipe when I have tried these out for myself.

   Next up was a raspberry sponge cake with elderflower and mascarpone cream. This time we were let loose on our own workstations with the ingredients and tools pre-weighed and organised for us. This is the kind of baking I could get used to - ingredients measured, trays greased and lined, surfaces wiped, washing up done.

Raspberry cake:

     110g softened butter
     110g caster sugar
     1 vanilla pod, seeds scraped out
     2 eggs
     110g self raising flour
     70g raspberries

• Line two 15cm sandwich tins and brush the sides with oil.
• Preheat the oven to 180 degrees.
• Beat together the butter and sugar until pale and creamy. Add the vanilla seeds and mix.
• In a separate bowl beat the eggs. Add a spoon at a time to the butter mix and beat well after each addition.
• Sift the flour into the bowl and add the raspberries. Make sure to toss the raspberries in the flour before folding - this ensures that they won't sink to the bottom whilst baking.
• Gently fold with a metal spoon.
• Divide between the sandwich tins and bake for 25 minutes. 

Elderflower cream:

     200g mascarpone
     60ml double cream
     1 1/2 teaspon elderflower cordial
     90g icing sugar

• Beat together the ingredients until the cream holds a soft peak.

Sandwich the two cakes between cream and decorate with fresh raspberries.

Next we made raisin bran muffins...I'll try these for breakfast in the morning and report back with the recipe!