we're back next term!
Happy end of term everyone! Today would have been our concert day, with students thoughtfully rehearsing and getting excited about sharing their performances.
We have really missed everybody this term and are very happy to announce that we look forward to welcoming groups back to con spirito in September.
We will be in touch soon with further details and can't wait to see our students enjoying inspiring, fun chamber music together again.
Today's end-of-term recipe is a celebration raspberry cake - Tamar has been picking lots of berries at her allotment (see photo below!). This is our last cake break post for the term - we hope you've enjoyed them.
125g unsalted butter, softened
200g caster sugar
1tsp vanilla extract
pinch of salt
300g plain flour
2 tsp baking powder
3 tbs raspberry jam
for the icing
125g fresh raspberries + extra to serve
2 tbsp icing sugar
400g icing sugar, sifted
150g unsalted butter, softened
1tsp lemon juice
Grease and line a deep 20cm cake tin and heat oven to 150C. This is a big cake which will serve at least 12 people.
Cream butter and sugar until fluffy. Gradually add eggs, vanilla, a pinch of salt and mix. Sift flour and baking powder together. Add half the flour and mix, then the milk, then the rest of the flour. Pour into tin and smooth the top. Bake for 50-60 mins. Leave to cool for 15 minutes and then take out of tin.
To make icing, puree the raspberries with the two tablespoons of icing sugar (in a small blender is best), then strain. Transfer to an electric mixer, add butter, icing sugar and lemon juice and mix until creamy.
Cut cake in half horizontally and on the lower half put the jam in the centre and spread into a circle of about half the diameter of the whole cake. Then spread a third of the icing around the jam and out to the edges of the sponge. Place on the top half of the cake and use the remaining icing to cover the top and sides. Scatter with some extra raspberries and serve.