Lemon and Blackcurrant Stripe Cake Oct. 11, 2017, 3:30 PM EST / Updated April 14, 2022, 3:26 AM CST Peden + Munk (C) 2017 / Sweet: Desserts from London's Ottolenghi Yotam Ottolenghi Helen Goh Cook Time: 15 mins Prep Time: 1 hr 30 mins Servings: 8-10 RATE THIS RECIPE (139) This cake is just so impressive and fun when you slice into it. The combination of tart lemon and sweet, dark berries coupled with the rich buttercream frosting make this a refreshing yet decadent dessert. TECHNIQUE TIP: Use a small angled palette knife to smooth out the batter before baking and to spread the icing. These work really well for getting an even layer. For the butter cream, the butter should be softened, but not warm. This makes for a better consistency. The buttercream can be made up to 3 days in advance and stored in the fridge or freezer. Just bring it back to room temperature and quickly whip it in the electric mixer to restore its fluffiness before spreading. Although the...