Sim­ple recipe for a cake full of the flavour of sum­mer

Sim­ple le­mon cake with mas­car­pone

Buckinghamshire Advertiser - - FOOD AND DRINK -


225g self-rais­ing flour 175g caster sugar 175g soft mar­garine 3 eggs 3tbsp milk finely-grated zest of ½ le­mon

For the black­cur­rant jam

454g black­cur­rants 450ml wa­ter 675g sugar

For the ic­ing

250g mas­car­pone cheese finely grated zest of ½ le­mon 60g ic­ing sugar

Frosted black­cur­rants to gar­nish


First make the jam: Clean the fruit and place in a saucepan with the wa­ter. Cook gen­tly un­til the fruit is soft. Stir in the sugar, bring to the boil and cook quickly un­til set­ting point is reached. Al­low to stand for 15 min­utes and then place in clean warm jam jars and cover with jam pot cov­ers. N.B. To test if it is set, turn the heat off, and place a small amount of the jam onto a cold plate. Place in the freezer for a minute and then test the set by push­ing your fin­ger through the jam on the plate. If the sur­face wrin­kles, the jam is set. If it does not, re­turn the pan to the heat and cook for a few more min­utes be­fore test­ing again. Pre-heat the oven to gas mark 4, 180ºC. Grease and line two 18cm (7inch) sand­wich tins. Place the cake in­gre­di­ents for the cake in a mix­ing bowl and beat well for 3-4 min­utes un­til very smooth. Place the mix­ture in the tins, smooth the top and bake for 30-40 min­utes or un­til the cake has shrunk from the sides of the tin and springs back when lightly pressed on the top. Turn out onto a wire rack. To make the ic­ing: put all the in­gre­di­ents in a mix­ing bowl, beat well to­gether. Use a lit­tle ic­ing and a gen­er­ous spoon­ful of black­cur­rant jam to sand­wich the cakes to­gether and cover the top with the re­main­ing ic­ing. To frost the black­cur­rants, brush with a lit­tle lightly beaten egg white and dip in caster sugar. Leave to set then dec­o­rate the top of the cake with these.

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