Extremely moist, tangy and sweet. Perfect to pack for the summer picnic.
Will keep well in the fridge for 3 days.
1½ c plain flour
1 punnet of fresh raspberries and blueberries
½ portion Lemon Curd Recipe
5 tbsp icing sugar
1 large meyer lemon
In a large bowl whisk together remaining ingredients except fruit and curd. Gradually whisk in dry ingredients until well blended.
Fold in raspberries and half the blueberries.
Spoon mixture into 1/3 tin. Drizzle over lemon curd.
Repeat process 2 more times.
Bake for 1 hour or until skewer comes out clean.
Allow the cake to cool completely before icing.