Name: Tipsy Laird Cake
Prep time: 50 min
Cook time: 1 h
Yield: 10
Ingredients: For the sponge; 240g/8½oz unsalted butter, at room temperature, plus extra for greasing; 240g/8½oz caster sugar; 4 large eggs; 340g/11¾oz self-raising flour; 150ml/5fl oz milk; Zest of 1 orange and 6 tbsp juice; 6 tbsp Drambuie liqueur; 2 tbsp raspberry jam; 100g/4oz fresh raspberries; For the custard; 225ml/8fl oz whole milk; 225ml/8fl oz double cream; 40g/1½oz unsalted butter; 30g/1¼oz cornflour; 4 large egg yolks; 80g/3¼oz caster sugar; 1 tsp vanilla paste; For the cream; 300ml/½pt double cream; 2 tbsp icing sugar; 1 tsp vanilla paste; To decorate; 25g/1oz flaked almonds, toasted; A handful of fresh raspberries

VMG Recipes