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Raspberry & Cocoa Enchanted Narnia Cake

Published 30th July

Raspberry & Cocoa Enchanted Narnia Cake

Climb through the wardrobe with this delectably other-worldly cake creation! Perfect with a big mug of your fave Turkish delight brew! 

 

This amazing recipe was created by our very talented Teabird, Sam

Serves: 8 - 12

What you will need:

  • For the raspberry swirl
    3 Perfect Tea Spoons of Enchanted Narnia
    150g fresh raspberries
    1 tbsp of caster sugar
     
    For the cake
    225g unsalted butter or baking spread
    225g caster sugar
    240g self-raising flour
    4 large eggs
    1 tsp of baking powder
    A dash of vanilla extract
     
    For the buttercream
    250g unsalted butter
    5 Perfect Tea Spoons of Enchanted Narnia
    375g icing sugar
    2 tbsp cocoa powder
    A dash of vanilla extract
    A dash of milk

What to do:

1. We're going to start by infusing our butter with our wonderful tea! Melt your 250g of unsalted butter in a saucepan on a low heat and throw in your 5 Perfect Tea Spoons of Enchanted Narnia. Keep this on a very low heat for 15 mins, stirring occasionally, to make sure it doesn't burn!
 
2. Remove the pan from the heat and leave on the side for a further 10 mins. Then pour it through a sieve to remove the tea leaves and set aside to cool to room temperature and firm up - you may want to do this the night before!
 
3. Now for your tea-infused raspberry swirl! Brew up 3 Perfect Tea Spoons of Enchanted Narnia in 150ml of boiling water and leave to brew for 4 mins.
 
4. Into a small saucepan, add your raspberries, 1tbsp of caster sugar and your 150ml of Enchanted Narnia concentrate! Heat on a medium temperature for approximately 15 mins - until your fruit has turned to a lovely red mush!
 
5. Strain the seeds out of the raspberry swirl and leave to cool on the side.
 
6. For your cake, through your non-infused butter (or baking spread), sugar, eggs, flour, baking powder and vanilla into a bowl and beat with an electric whisk until just combined - don't forget the scrape around the bowl with a spatula!
 
7. Divide your mixture in half and pour into 2 greased and lined 20cm round cake pans. Add on dollops of your raspberry mixture and swirl it on top until you've got a rippled masterpiece! Bake this for approximately 25 mins at 180C, or until a sharp knife inserted into the middle of the cake comes out clean!
 
8. While your cake is cooling, it's time to mix up your buttercream! Add your room temperature tea-infused butter into a large bowl and beat it with an electric whisk for about 2 mins, until it starts to become fluffy.
 
9. Add in your icing sugar, cocoa powder and vanilla extract and continue to beat with the electric whisk. If you feel like your mixture is too thick, thin it out by adding a dash of milk. 
 
10. Now you're ready to assemble your cake! Add a big dollop of buttercream in between your cakes and if you feel like it, throw in your raspberry jam! Then sandwich the cakes together and top with more buttercream. If you're feeling extra adventurous, top it with your favourite rosy treats - Turkish Delight, rosebuds and sprinkles!
 
11. Enjoy with a cuppa! Or even better, with an iced Enchanted Narnia latte!

Everything you need for this recipe:

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