Blueberry, Lemon Curd & Mascarpone Cake

If you like your cake fruity, lemony + bursting with cream, this is your guy. Super easy and just about everything you could ever dream of in a cake...

ingredients

Serves 12

• 125ml sunflower oil

• 120ml buttermilk or yoghurt

• 2 eggs

• 200g caster sugar

• 2 tsp vanilla essence

• 200g plain flour

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• ½ tsp salt

• 300g blueberries

  Mascarpone

• 175g mascarpone

• 2 tbsp icing sugar

• 100g lemon curd

  Icing

• 70g icing sugar

• 1 tbsp lemon juice

• Zest of ½ lemon

• 1 tbsp water
  

instructions

Preheat oven to 180C/fan 160/gas 4. Grease and line two 20cm baking tins.  

Whisk together oil, buttermilk, eggs, sugar and vanilla until combined.

Combine the flour (holding back 1 teaspoon), baking powder, bicarbonate and salt and stir to combine, then fold into the wet mix.

Toss blueberries with the remaining 1 teaspoon flour. Fold into batter and transfer to the tins.

Pop the cakes in the oven until golden and an inserted skewer comes out clean, about 30 minutes.

Meanwhile, whip up the mascarpone with the icing sugar. To make the icing, vigorously whisk everything together and put to one side.

Cool the cakes in the tins for 15 minutes then transfer to a cooling rack. Once completely cool, spread one cake with the mascarpone followed by the lemon curd. Place the other cake on top, then smooth over the lemon icing. Eat!