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Summer fruitcake with lemon mascarpone cream
Summer fruitcake with lemon mascarpone cream
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Moist cake bursting with a variety of fruits in every bite.
Ingredients:
  • 250g unsalted butter, softened
  • 250g caster sugar
  • 6 eggs
  • 120g sour cream
  • 200g raw almonds
  • 180g plain flour, sifted
  • 6.00 gm baking powder
  • 4.40 gm vanilla extract
  • 150g raspberries
  • 150g blueberries
  • 2 small peaches, peeled, sliced
  • Icing sugar, to dust
  • 200g mascarpone
  • 150ml thickened cream
  • Juice and zest of 1 small lemon
Instructions:
  • Preheat your oven to 180C. Grease a 24cm springform pan and line the base with baking paper for easy release.
  • Combine the ingredients for the lemon mascarpone cream in a bowl and beat until smooth. Chill in the refrigerator until serving.
  • In the bowl of an electric mixer, combine butter and caster sugar, beat until light and fluffy. Add eggs one at a time, mixing well after each addition, then whisk in sour cream.
  • Pulse almonds in a food processor until finely ground, then gently mix into the batter along with flour and baking powder.
  • Mix in the fragrant vanilla essence, then carefully pour half of the exquisite batter into the pan and generously sprinkle half of the fresh, vibrant fruit on top. Repeat this delightful layering process with the remaining batter and fruit for a beautiful presentation.
  • Bake uncovered for 45-50 minutes until a skewer inserted in the center comes out clean. Add foil if needed to prevent excess browning.
  • Allow to cool in the pan for 15 minutes, then transfer to a rack and sprinkle with icing sugar. Enjoy with lemon mascarpone on the side.

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