GRAPEFRUIT SANDWICH CAKE

The filling of Beca’s moist, zingy cake from series 4 – think a vibrant twist on a lemon drizzle – is made from cream and mascarpone, so you’ll need to store any uneaten cake in the fridge. It will keep for 2-3 days. YOU WILL NEED 2 x 20cm sandwich tins, greased then base-lined with baking paper, a small piping bag fitted with a large writing nozzle, a medium piping bag fitted with a medium plain nozzle

1½ hours 30 mins HaNDs-ON BakE Serves 12 For the sponge l 200g (7oz) caster sugar

l 200g (7oz) soft baking spread l 4 large eggs

l 200g (7oz) self-raising flour, sifted l 25g (1oz) ground almonds l Finely grated zest of 1 unwaxed grapefruit and juice of ½ For the grapefruit syrup l Juice of 1½ grapefruits l 75g (2¾oz) caster sugar For the grapefruit curd l Finely grated zest of ½ an unwaxed grapefruit l Juice of 1½ grapefruits l 50g (1¾oz) unsalted butter l 50g (1¾oz) caster sugar l 2 large eggs, beaten For the candied peel l Peel, but no pith (the white inner part of the peel), of ½ an unwaxed grapefruit, sliced into thin matchsticks

l 75g (2¾oz) caster sugar, plus extra for sprinkling For the mascarpone cream l 150g (5½oz) mascarpone l 150g (5½oz) double cream l 50g (1¾oz) icing sugar Heat the oven to 180°C/fan 160°C/ gas 4. For the sponge, beat the sugar, spread, eggs, flour, almonds, zest and juice in a stand mixer fitted with the beater, on medium speed for 2 minutes, until smooth. Divide the mixture equally between the two tins. Bake for 25-30 minutes, until springy and a skewer inserted into the centres comes out clean. Cool slightly in the tins while you make the syrup.

Place the juice and sugar in a medium pan and bring slowly to the boil, stirring occasionally until the sugar dissolves. Then, boil for 5 minutes, to thicken. Cool slightly, then using a cocktail stick, poke holes over the warm sponges and spoon the syrup over. Leave the soaked sponges to cool completely in the tins.

For the curd, put the zest, juice, butter and sugar in a bowl set over a pan of simmering water. Stir occasionally, until the butter has melted, then whisk in the beaten eggs. Gently whisk the mixture for about 10 minutes, or until very thick. Pour into a shallow dish and leave to cool, then chill until set. Spoon one quarter of the cooled curd into the small piping bag.

For the candied peel, boil the grapefruit peel in a large pan of water for 15 seconds, then drain. Return the peel to the pan with the sugar and 75ml of water. Boil for 8-10 minutes, then remove the peel to a wire rack. Sprinkle with caster sugar.

For the mascarpone cream, whisk the mascarpone, double cream and icing sugar together to stiff (but not too stiff) peaks. Spoon one quarter of the mixture into the medium piping bag.

To assemble, place one of the sponges on a cake plate or stand. Spread half of the remaining mascarpone cream onto the sponge. Spoon the grapefruit curd over, then top with the other sponge. Spread the remaining mascarpone cream on top, then pipe blobs of the mascarpone cream around the edge. Pipe dots of lemon curd over the mascarpone blobs, and decorate the centre of the cake with the candied peel.