The Grapevine Late Summer 2019 Grapevine Aug-Sep 2019 v2 | Page 28

Summer Berry Cake with Rose Geranium Cream This summer berry cake layered with rose geranium cream is simply divine, and will make a fabulous centrepiece dessert at any party. M METHOD • Heat oven to 180°C/160°C fan/gas 4. • Butter and line the bases of three 23cm cake tins. • Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. • Use a fork to whisk the yogurt with the eggs. • With the mixer on a low speed, add the flour, ground almonds and ½ teaspoon salt to the butter and sugar, alternating with the yogurt and eggs. INGREDIENTS For the cake 325g butter, plus extra for the tins 425g caster sugar 2 tsp almond extract ½ lemon, finely zested 250g plain yogurt 4 large eggs 375g self-raising flour 225g ground almonds For the filling and to decorate 200g mascarpone 300ml double cream 1 tbsp lemon juice icing sugar, to taste, plus extra for dusting 1-2 tsp rose geranium water or rose water 800g summer berries (raspberries, blackberries, redcurrants, blackcurrants, hulled strawberries and loganberries) 4 tbsp caster sugar rose geranium, or other edible flowers Serves 12 - 15 28 • Divide the batter between the tins and bake for 35-40 minutes or until a skewer inserted into the middle comes out clean. • Cool in the tins for 5 minutes, then turn out onto a wire rack, remove the parchment and leave to cool. • Beat the mascarpone to loosen it. • Whip the cream until it holds its shape. • Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste. • Assemble the cake just before serving. • Toss the berries with the caster sugar. • Spread the flattest cake with half the cream, then add half the fruit. • Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. • Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they’re small) To advertise call 01684 833715 or email: [email protected]