INGREDIENTS
- 200 g all purpose flour10 g baking powder
- 7 g baking soda
- 200 g sugar
- 3 eggs
- 100 g melted butter
- 50 g vegetable oil
- 160 g sour creme / creme fraishe (18% fat)
- Zest from 1/3 lemon
- 70 g crushed pistachios
- 2/3 tbsp cardamom
Mascarpone filling:- 250 g mascarpone
- 150 g heavy cream
- 100 g icing sugar
METHOD
- We used a 22 cm / 9’inch springform for this cake.
- Prepare the cakeform form by attaching it with parchment paper.
- Preheat oven to 180°C (fan only).
- In a bowl rub the lemon zest with the sugar by hand. This way we enhanze the lemon flavour! Add butter, oil and whisk for 30 seconds, then add the eggs and whisk again till fluffy (1 min). Add the sour cream. Lastly sift the flour, cardamom, baking powder and baking soda and fold.
- Pour the batter into the prepared cake form and bake for 40 minutes or till a toothpick comes out clean or with very few crumbs.
Mascarpone filling:
Whisk icing sugar together with mascarpone and add the heavy cream. Whisk for 15-20 seconds or till thickened - be careful not to overmix! When the cake has coolen down completely you can add the filling on top & sprinkle with some additional pistachios!
Enjoy!
This recipe was prepared and brought to you by the talented chef
@bakedbylaoraA bakery near me
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