WINTER LEMON BLISS CAKE WITH LEMON YOGHURT MASCARPONE WHIP

WINTER LEMON BLISS CAKE WITH LEMON YOGHURT MASCARPONE WHIP

(Makes one round Bundt cake)

2          lemons, washed

3          eggs

120 g   castor sugar

100 ml olive oil

60 g     honey

30 g     desiccated coconut

20 g     ground almonds

160 g   self-raising flour

5 ml     baking powder

2 ml     salt

100 g   DANONE DIVINE DOUBLE CREAM LEMON CHEESECAKE FLAVOURED YOGHURT

SYRUP

125 ml lemon juice

60 ml   honey

60 ml   castor sugar

50 g     butter

125      orange juice

LEMON YOGHURT MASCARPONE WHIP

250g    DANONE DIVINE DOUBLE CREAM LEMON CHEESECAKE FLAVOURED YOGHURT

150 g   mascarpone

METHOD:

• Preheat the oven to 170°C and grease a round Bundt cake tin very well and dust with flour
• Place the 2 lemons in a medium saucepan. Cover with water. Bring to the boil. Reduce heat to medium-low. Simmer for 1 hour until very soft. Drain and cool. Cut in half, remove any pips/seeds and place in a blender to process until pulpy
• Mix together the eggs, castor sugar, lemon pulp, olive oil and the honey
• In another bowl combine the self-raising flour, baking powder, ground almonds, salt and the coconut.Mix well
• Add the dry ingredients and the yoghurt to the lemon mixture and mix well to make the batter. Spoon into the prepared Bundt cake tin and bake for about 30 minutes until cooked
• TO MAKE THE SYRUP: Combine all the syrup ingredients in a saucepan and simmer on low heat until slightly reduced
• Pour some of the syrup over the cake once it comes out of the oven.  Cool and remove from the cake tin
• Pour more of the syrup over the cake
• TO SERVE: Whip together the yoghurt and mascarpone until it is thick and fluffy – use an electric beater. Serve the cake with a little syrup drizzled over and some lemon yoghurt mascarpone whip