Almond Raspberry & Lemon Cake

I am absolitely love with this almond raspverry and lemon cake. It is such a refreshing cake and I love the fact that it is gluten free! This was actually my wedding cake, my sister in law kindly made it for me and did an incredible job. The cake base is a super easy Thermomix recipe to prepare and you can keep this cake in the fridge for up to one week, if you can resit the temptation. Instead of raspberries you can also use blueberries, or whatever tickles your fancy! Enjoy!

Cake batter

2 lemons (zest only )
300 g unsalted butter (in small chunks)
300 g ground almonds
6 large eggs
2 tsp vanilla bean paste
75 g buckwheat flour (or plain flour (if not needed gluten free))
1 1/2 tsp gluten free baking powder
40 g lemon juice 200 g raspberries (fresh or frozen, thawed)
20 g corn flour (or potato starch )

Cream Cheese Frosting

200 g unsalted butter (in small chunks)
200 g cream cheese
400 g icing sugar
1 tsp vanilla bean paste
100 g raspberry jam

Drip Icing

200 g white chocolate
1 tsp pink food colouring (or a few drops of gel food colouring)
100 g raspberries (fresh)

Preheat the oven to 180C / 160C / Gas Mark 4. Line an 18cm round cake tin with reusable cake liners or greaseproof paper and set aside. If you have more than one, line two.

Place the lemon zest in the mixing bowl. Blitz 10 Sec. / Speed 10.

Add the butter in the mixing bowl. Combine 20 Sec. / Speed 5.

Add the ground almonds, eggs, vanilla bean p...