The best thing to do to use up your tub of mascarpone after making a banana bread… is baking another cake. I had already used this excuse to make the lightest loaf on earth. However, this time I’ve used the citrus peel and juice you read about in my previous post. The result is a wonderfully scented, sweet and gooey cake able to leave you in peace with the world.. Almost as if you had a 7kg ginger cat purring heavily on your brestbone, grateful to have someone home to cuddle him after the parents left for the weekend and he had to spend a whole night and morning all alone in their garage. Now now, Cri’s here and she’s got cake!
1 1/2 cups spelt flour
1/2 ts baking powder
1/2 ts salt
1/4 baking soda
200gr Mascarpone (2/3 cup)
3/4 C coconut oil
1 1/2 cups light Muscovado sugar
1 ts vanilla extract
3/4 C citrus juice
Honey candied citrus peel
Demerara sugar (optional)
In a medium bowl, sift the flour, baking powder, salt and baking soda and set aside.
In a large bowl, beat the coconut oil and the mascarpone until smooth. Gradually beat in the Muscovado sugar on high speed until the mixture becomes creamy and fluffy – roughly for 3-4 minutes.
Reduce to low, beat in the eggs, one at a time, and the vanilla. Finally, add the dry mix, gradually, and the citrus juice until well combined.
Pour the batter in your cake tray, sprinkle the citrus peel and Demerara sugar on top.
Bake at 175’C for 50 minutes.
Serve warm with ice cream or lemon sorbet.