Monday, 19 March 2018

Lemon mascarpone cake (with wheat free option)


For the cake
  • 1/2 cup extra-virgin olive oil
  • 1 cup plain flour OR 2/3 cup rye flour
  • 1/2 cup cornflour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 4 ounces (1/2 cup) mascarpone cheese
  • 3 eggs
  • 1 tablespoon lemon zest
  • 1 1/2 tbsp. lemon juice (make sure you keep 1 teaspoon of juice for the frosting!)
 For the frosting

  • 4 ounces (1/2 cup) mascarpone cheese
  • 1 tablespoon icing sugar
  • 1 teaspoon lemon juice

Preheat oven to 180ºC. Grease an 8 inch round tin. Line if you can be bothered and lightly dust with flour (wheat-free if you're doing that version!)

Beat together oil, sugar, mascarpone cheese, eggs, lemon zest, and lemon juice until completely smooth. Next, beat in the flour, cornflour, baking powder, bicarb and salt and stir until no lumps remain.

Pour mixture into tin and bake in preheated oven for about 30 minutes until golden, risen, and just starting to pull away from the edge of the tin. Check if it's done with cake tester - should come out clean! Cool in the tin at first, then transfer to a rack to cool completely.

For the frosting, whip together mascarpone, icing sugar and lemon juice until smooth and thick. Spread over the cold cake.

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