CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Winter Lemon Bliss Cake With Lemon Yoghurt Mascarpone Whip

1

  • Overview
  • Ingredients
    17 items
  • Directions

Delight in the zesty flavors of Winter Lemon Bliss Cake, crowned with a tantalizing Lemon Yoghurt Mascarpone Whip. This Bundt cake, infused with the essence of lemon and honey, offers a burst of citrusy goodness, complemented by the creamy mascarpone topping.

Bundt Cake

  • 2 lemons
  • 3 eggs
  • 120g castor sugar
  • 100ml olive oil
  • 60ml honey
  • 30g desiccated coconut
  • 20g ground almonds
  • 160g self-raising flour
  • 5ml baking powder
  • 2ml salt
  • 100g Danone Divine Double Cream Lemon Cheesecake Flavored Yoghurt

Syrup

  • 125ml lemon juice
  • 60ml honey
  • 60ml castor sugar
  • 50g butter
  • 125ml orange juice

Mascarpone Whip

  • 250g Danone Divine Double Cream Lemon Cheesecake Flavored Yoghurt
  • 150g mascarpone

  • 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.