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Morgan Allen-Oliver

Lemon & Blueberry Mascarpone Cake. Egg Free

This is a recipe adapted from one I found in a magazine. The original was a chocolate and hazelnut cake, and I didn't realise at first, but it was egg free. It came out really nicely, and tasted delicious. I have kept the main elements but changed the flavour and the result is a beautifully pale and fluffy cake that could be adapted further for any flavour you like. Orange? Lime? Coconut?


Ingredients. Makes one, 2-layer 8" cake


300ml Whole Milk

2 Lemons, zest and juice

150g Butter

300g Self raising Flour

1tsp Baking Powder

1tsp Bicarbonate of Soda

200g Caster Sugar


To decorate

250ml Double / Whipping Cream

250g Mascarpone Cheese

50g Icing Sugar

3-4tbsp Lemon Curd

Handful of Blueberries

A few Mint Leaves


Method


1. Prepare two 8" baking tins, and preheat the oven to 160ºC

2. Zest both lemons. Squeeze the juice of half of one into a small jug with the milk and set aside, while you gently melt the butter in a pan and leave to cool slightly

3. Put the rest if the dry cake ingredients into a bowl and stir to combine. Add in the juice from the other one and a half lemons, the lemon zest, keeping a few strands for decorations, the cooled butter and the milk mixture, (which should appear a little lumpy) and give it a good mix. You should start to see big air bubbles forming and the batter with puff up, thats all good

4. Pour the mixture equally into the two tins and bake for 25-30 minutes until golden and an inserted skewer comes out clean. Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool fully before assembly. Handle gently at this stage, the cake is delicate

5. To make the mascarpone cream, simply whip the cream into soft peaks then add the icing sugar and mascarpone slowly as you whip into stiff peaks, ready for piping and spreading

6. To assemble your cooled cake, pop one sponge upside down on the plate and pipe a ring of mascarpone cream about 2cm in from the outside of the cake. Fill the middle with lemon curd and decoratively pipe around the outside edge - this could be dots, or swirls, or whatever takes your fancy. Put the second sponge, right side up, on top and pipe or spread a layer of cream on top. Decorate with blueberry halves, a few mint leaves, the left over lemon zest and maybe the odd edible flower or two?

7. Happy Summer!


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