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Lemon and almond mascarpone cake with candied lemons
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Trendy candied lemons adorn a decadent lemon-almond mascarpone cake.
Ingredients:
  • 250g butter, softened
  • 430.00 gm caster sugar
  • 20.00 ml finely grated lemon rind
  • 3 eggs
  • 375.00 gm self-raising flour
  • 66.00 gm almond meal
  • 127.50 gm mascarpone, softened
  • 65.63 gm lemon juice
  • Double cream, to serve
  • 2 lemons, very thinly sliced (see notes)
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 20cm-square cake pan that is 6cm deep, then line both the base and sides with baking paper.
  • With an electric mixer, whip up a delightful blend of butter, sugar, and zesty lemon rind until it becomes airy. Gradually add eggs one by one, mixing thoroughly each time. Introduce flour, almond meal, mascarpone, and lemon juice, then mix on low until just unified. Pour the batter into the pan and even out the top.
  • Bake the cake for 50-60 minutes until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  • Create Candied Lemons: Combine sugar and 1 cup of cold water in a large, deep heavy-based frying pan over medium heat. Stir until sugar dissolves, and bring to a gentle boil. Lower the heat to simmer and add half of the lemon slices. Cook for 8 minutes, turning occasionally until the lemon peels are translucent. Using tongs, move the lemons to a baking paper-lined tray. Repeat with the rest of the lemon slices.
  • - Transfer the cake to a decorative serving plate. - Artfully place fresh lemon slices on top of the cake. - Generously drizzle the flavorful syrup from the frying pan over the cake. - Let it stand for 10 minutes to allow the flavors to marry. - Serve with a dollop of rich double cream on the side.

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