I have few lemons in my fridge and been thinking what should I do with them. Came up with lots of ideas and even thinking about making another Lemon Drizzle but decided to be more adventurous this time and make a different cake. So here it is Lemon and Almond Cake. Intead of using just whipping cream I used mascarpone cheese combine with whipping cream. And the results is lushhhh....
- 225g unsalted butter, softened plus extra for greasing
- 225g caster sugar
- 4 medium eggs
- 1/2 tsp almond extract
- 11/2 lemons, finely zested
- 75g plain flour
- 150g ground almonds
- 11/2 tsp baking powder
- 200g light mascarpone cheese
- 100ml whipping cream
- 3 tbsp icing sugar
- 5-6 tbsp lemon curd
- 15g almond flake, toasted
Preheat the oven to 190C or 170C for fan oven.
Lightly grease 2 x 20cm sandwich tins. Line the bottom of the tins with nonstick baking paper.
In a large bowl, beat the butter and caster sugar until light and creamy. Gradually add in the egg, one at a time and beat until pale and fluffy. If the mixture looks like it is starting to split, add 1 teaspoon of flour.
Beat in almond extract and zest into the egg mixture. Then sift over the dry ingredients and fold in using a spatula. Mix untill well combine. Spoon half of the batter into each tin and smooth the tops to make them level. Bake in the oven for 20-25 minutes, until risen and golden. The cake should just coming away from the sides of the tin. Leave the sponges in the tins for 10 minutes, then turn out onto a wire rack and leave to cool.
While the sponges are cooling, make the mascarpone cream. Beat together the mascarpone, cream and icing sugar in a bowl until smooth. Put one sponge on a serving plate and spread with 3 or 4 tbsps of lemon curd. Top with half of the icing and smooth it out with a palate knife. Top with the other sponge and spread over the rest of the icing.
Add in a little water to the lemon curd to loosen, the drizzle it over the top of the cake and scatter with the toasted almonds.