Mary Berry told Woman’s Weekly: ‘Use caster sugar in cakes rather than granulated. Change ), You are commenting using your Twitter account. Preheat the oven to 180ºC, gas 4. Built by Embark. Lemon lovers rejoice! Preheat the oven to 180ºC, gas 4. Lightly butter and line two 20cm/8in round sandwich tins, Put all the ingredients for the cake into a large mixing bowl, add the tablespoon of milk and beat until smooth, Divide the mixture evenly between the tins, smooth the top, and bake for 25-30 minutes until the cakes spring back when pressed, Allow the cakes to cool in their tins for 10 mins and then turn out onto a wire cake rack to cool, Mix the topping sugar with the lemon juice. Then add the reserved lemon pulp. I make this cake all the time, everybody loves it! Mary Berry's classic lemon drizzle cake recipe is one of our most popular recipes and you'll soon see why! This limoncello cake offers a decadent flavor and texture that's hard to beat. Cut the cakes in half (for 4 layers) or just use the mascrapone to sandwich the 2 cakes together (as i did). Transfer to a small bowl. In a bowl cream the mascarpone with icing sugar and the reserved liquid from the boiled lemons until you have the desired level of sweetness. Change ). Love your fantastic looking bake! I have to admit….i tweaked a Mary Berry *shock horror gasp* , Loved this! Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin. Create a free website or blog at WordPress.com. Change ), You are commenting using your Google account. Beat together the eggs, flour, caster sugar, butter, baking powder and While the cake is still warm, make the lemon drizzle topping. Cover with water, bring to the boil and simmer for 20 minutes. Grease and line 2 round cake tins. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin. Remove with a slotted spoon and place on baking parchment on a oven tray. Will Christmas markets go ahead this year? ( Log Out /  ( Log Out /  Sprinkle with the crispy pieces of lemon zest. Add all the remaining ingredients to the processor and blend until smooth. It is a perfect one to rustle up for all baking abilities, from beginners to those who fancy a spot in The Great British Bake Off tent! Cool on a wire rack. 6 thoughts on “ Lemon Mascarpone Cake ” Radhika on May 11, 2014 at 6:26 am said: Drain, reserving the liquid and remove any pips. Use the remaining lemon juice added to icing sugar to make a runny icing and pour onto the top of the cake and let it drip down the sides. Bake in the pre-heated oven for about 40 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch. ', Mary Berry also recommends placing cakes on the middle shelf of your oven: 'To avoid cakes cracking don’t bake them too high in the oven, If you do the crust forms too soon and cracks as the cake continues to rise.'. Juice the lemon and set aside for later use. Mix together the sugar and lemon juice, and pour over the warm cake. Lovely, moist and flavourful cake. Place the strips in a small saucepan with 25g of the caster sugar and a little boiling water. Thank you for the recipe! Incorporate lemon and limoncello liquor into the cake batter, and then indulge in the mascarpone cheese icing that blends lemon curd and mascarpone cheese with whipped cream. Ive still been meal planning, still been baking, and starting tomorrow i’ll be back to blogging. Change ), You are commenting using your Facebook account. Why not have a go at making Mary Berry’s delicious, traditional Christmas cake with our simple recipe! This was simply the best cake I’ve ever baked... I’m so impressed. I posted a picture of this cake on FaceBook last week and a friend of mine asked for the recipe. =). Speckled tops on cakes are usually caused by granulated sugar that has not properly dissolved in the mixture. How to roast pork: How to cook roast pork with crackling, Child development stages: Ages 0-16 years. Prick the cakes and spoon the topping mixture over (put something underneath the cakes to catch the drizzle!). Thank you {% member.data['first-name'] %}.Your comment has been submitted. Mix the topping sugar with the lemon juice. This recipe will take approximately an hour to prepare and bake, so you don’t even have to spend that much time in the kitchen. Mary Berry advises this could cause you cake to sink. Classic lemon tart 1 hour Seed-Topped Banana Bread 30–40 minutes Coffee and walnut battenberg cake 45 minutes Coconut Meringue Slices 35 minutes The ultimate chocolate roulade 30 minutes Classic Special Scones 10 minutes Sachertorte 1 hour Victoria Sandwich 45 minutes Carrot Cake with Mascarpone Topping 1 hour 15 minutes Easter Simnel Cake 1.5 hours Lemon Drizzle Traybake 40 … I never usually praise my own cakes but I couldn’t not with this one! This post may contain affiliate links, and I will earn a commission if you purchase through them. For this recipe, don’t be tempted to just use granulated sugar only - this should only be saved for the lemon drizzle topping. The lemon drizzle loaf will keep for 3 days and will freeze well for up to 2 months unsliced. We earn a commission for products purchased through some links in this article. Please read my disclosure for more info. The only difference is I made the mascarpone and lemon curd but added 150ml of double cream whipped up. This entry was posted in Cake and tagged Baking, Cake, Lemon Mascarpone Cake, Mary Berry by Vikki Thompson. Place the lemon pieces in a food processor and blitz to a smoothish pulp. Boil for 1 minute. And, however tempting it is to check on the progress of your cake, resist the urge to open the oven door. Personal choice here people. Lift out the blade and stir in half of the lemon pulp. We love this lemon cake recipe for a lazy Sunday afternoon tea with a nice hot cuppa – it’s the perfect treat. Lemon Drizzle Cake With Marscarpone Lemon Cream is a community recipe submitted by Mum-a-Lums and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. ( Log Out /  ( Log Out /  For the filling: Mix the mascarpone with a few tablespoons of the lemon curd until it tastes yummy and use this mixture to layer the cakes. Home » sweet things » cakes » Really easy lemon mascarpone cake (one cup, one bowl) Really easy lemon mascarpone cake (one cup, one bowl) 20 Jun 17. Mary Berry’s lemon drizzle cake recipe is deliciously moist and full of citrus flavour. Lemon Berry Mascarpone Cake Tatyanas Everyday Food lemon, confectioner's sugar, all purpose flour, mascarpone cheese and 16 more Coconut And Mascarpone Cake Womens Weekly Food A traybake or roasting, greased and lined. Prick the cakes and spoon the topping mixture over (put something underneath the cakes to catch the drizzle!) Using a potato peeler remove the zest from the large lemon and cut into thin strips. Bookmark the permalink. Leave to rest for 5 minutes in the tin then turn out and remove baking parchment. There is no additional cost to you. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. When is the best time to do Christmas food shopping? For the filling: Mix the mascarpone with a few tablespoons of the lemon curd until it tastes yummy and use this mixture to layer the cakes. It's cheap, quick and easy and something all your friends and family will love. Copyright © 2020 Nigella Lawson, Preheat the oven to 190°C/Gas 5/Fan oven 170°C. The light and zesty lemon sponge is glazed with a wickedly crunchy lemon drizzle icing, made with a simple sugar and lemon mixture. I substituted the mascarpone filling with quark and it worked really well! Divide the mixture evenly between the 2 tins and bake for 30 minutes or until golden brown (or it passes the skewer test). To make the mascarpone filling. https://thehappyfoodie.co.uk/recipes/carrot-cake-with-mascarpone-topping Scatter with the remaining 25g caster sugar and place in a low oven set at 110 for an hour to dry out. Quarter the 2 whole lemons and place in a pan.