Lemon, Rose and Raspberry Cake with White Chocolate Labneh Ganache

Simple in its construction, this cake has a wonderful balance of delicate flavours

It’s currently 3am as I am writing this, and really questioning my life choices at this point! I do love dreaming up new flavours though, and when I’m not dreaming, well, then I’m baking and testing these flavours out.

I first came across the use of labneh in an Ottolenghi recipe – a lemon and labhneh cake. I thought it was incredibly clever to use that in an icing.

Like many ingredients, the origins of labneh are disputed and I’m not about to participate in that debate 🙂 It is made by straining a thick, Greek-style yogurt and removing the whey. The result is a thick cream-cheese like product which retains its tangy flavour.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

FOR THE LEMON, ROSE AND PISTACHIO CAKE

• 2 dried rose buds, stalk removed
• 3 cardamom pods, bashed and husks removed
• zest of a lemon
• 250g caster sugar
• 250g butter, cubed at room temperature
• 4 large eggs
• 1 teaspoon vanilla bean paste
• 50g labneh
• 260g self-raising flour
• 40g ground almonds
• 2 tablespoons rose water

METHOD

1. Pre-heat the oven to 180 degrees Celsius. Grease and line the base and sides of two 18cm cake tins (20cm can be used as well, but the cake will be a bit shorter).
2. Place the rose buds, cardamom, lemon zest and 100g of caster sugar into a food processor and blitz until the rose buds are finely combined.
3. Add this to the remaining sugar and the butter, and cream for at least 5 minutes until pale and fluffy.
4. Beat in the eggs one at a time, adding the next one only after the previous one has been incorporated.
5. Mix the vanilla bean paste, labneh and rose water together and set aside.
6. Sift the self-raising flour and ground almonds together.
7. Add half the flour mixture to the butter mixture, followed by half the labneh and mix. Repeat with the remaining flour mixture and labneh.
8. Place in the oven to bake for 30-35 minutes, or until a skewer inserted comes out clean. Begin checking the cake from 25 minutes (if baking in 20cm tins, reduce the baking time to 25-30 minutes and begin checking from 20 minutes).
9. Remove from the tins and let cool to room temperature.

FOR THE LEMON AND ROSE SYRUP

• 150g sugar
• 40ml lemon juice
• 40ml rose water
• 70ml water
• 1 teaspoon vanilla essence

METHOD

1. Place all ingredients in a medium heat-proof saucepan.
2. Heat on medium until the sugar has dissolved and the syrup comes to a boil.
3. Let it boil for a minute and then allow to cool.
4. Once the cakes are completely cool, brush the syrup liberally over both cakes.

FOR THE WHITE CHOCOLATE LABHNEH GANACHE

• 200g white chocolate, finely chopped
• 360ml whipping cream
• 1 teaspoon vanilla bean paste
• 100g labneh

METHOD

1. Heat the whipping cream until it just begins to simmer, then pour over the chocolate.
2. Stir until the chocolate has melted.
3. Add the vanilla, stir well.
4. Chill the ganache in the fridge for at least 4 hours or overnight.
5. Beat with a hand mixer until the ganache is whipped and light, being careful not to overbeat.
6. Fold through the labneh.

TO ASSEMBLE

• 100g fresh raspberries
• lemon zest for garnish
• edible flowers for garnish
• Pomegranate rubies for garnish

METHOD

1. Mash up the raspberries with the back of a fork and set aside.
2. Place the first cake layer, which has been soaked in syrup, onto your cake stand and add half the white chocolate ganache on top.
3. Add half the raspberries and pomegranate rubies, and sandwich with the next cake layer.
4. Repeat the process with the white chocolate ganache, raspberries and pomegranates.
5. Decorate with edible flowers and lemon zest as desired.

Recipe by adventureswithsugar.com