Lemon-Honey Cake with Raspberries and Italian Meringue


Preparation info

  • Yield:


    cakes, 10 inches
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This Mediterranean-influenced cake is iced and decorated with piped meringue that is torched to create an inviting golden brown exterior. The decoration can be simplified by spreading the meringue over the tops of the cakes only and forming it into swirls, as is typical for a lemon meringue pie, before browning it. Because this method leaves the sides of the cakes exposed, you should carefully place a row of berries all around the perimeter when you arrange them on top of the first layer of batter. Then, before inverting the cakes to unmold them, run a knife around the inside to loosen the berries, which will stick to the side. If you make this cake with IQF raspberries in the off-season, keep in mind that they tend to fall apart and bleed a bit, so it is best to ice both the sides and the top with the meringue before browning it.

Olive oil is a traditional ingredient for this cake, but it should be very mild-tasting to lend a subtle flavor. If you have only strongly flavored olive oil, it would be better to substitute vegetable oil.