Sweet and aromatic, topped with creamy mascarpone and fresh fruit – this cake makes a delectable dessert any time of year.
Any Season Dessert Cake
Ingredients
Topping
Instructions
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Preheat oven to 180°C/350°F and line a 23cm/9” cake tin.
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In a food processor, pulse together the sugar, lemon zest and thyme leaves until fragrant.
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In a stand mixer, beat together butter, lemon juice, oil and fragrant sugar until light and fluffy. Add the eggs and beat again for 1 minute. Stir through yoghurt and pinch of salt until well combined, then fold in flour.
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Pour batter into prepared tin and bake for 35-45 minutes until cake is set and a skewer inserted in the centre comes out clean. Cool on a wire rack.
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To make the mascarpone cream, whisk cream, vanilla and icing sugar until it starts to thicken. Add mascarpone and whisk again to combine until mixture is thick and pillowy, but not stiff. Generously slather the cooled cake with the icing and top with seasonal fruit.
Note
NB – this cake is more of a heavy dessert cake, as opposed to a cake you would serve with coffee. It is more something to serve with a custard/cream and/or fruit compote.
For a gluten-free cake, replace flour with gluten-free flour.
Cake can be frozen and then iced and decorated once defrosted.
User Reviews
Flavour is nice.