Raspberry & Lemon Cake
with rosemary and mascarpone (12 slices)
Niets gezelliger dan samen bakken! Een cake, taart of brownies - je bakt het heel eenvoudig met onze bakbox. Met elke week een ander makkelijk te volgen recept, een bakmix en verse ingrediënten bak je in een handomdraai iets lekkers om samen van te genieten. Zoals deze kerstcake die je versiert met mascarponeglazuur, rozemarijn-kerstboompjes en poedersuikersneeuw. Een winters landschap om samen van te smullen.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 g
Cake mix
(Contains Wheat May be present Egg, Soy, Lupin, Gluten, Peanuts, Tree nuts, Sesame, Milk)
50 g
Mascarpone
(Contains Milk)
4 piece
Egg
(Contains Egg)
100 g
Powdered sugar
(May be present Milk, Egg, Soy, Gluten, Tree nuts)
250 g
Butter
(Contains Milk)
125 g
Raspberries
1 piece
Lemon
1 sprig
Fresh rosemary
Not included in your delivery
1 teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C (fan) or 200°C (electric). Take the butter out of the fridge, then cut it into cubes and leave to come up to room temperaure. Set 50g butter aside for the icing. Juice the lemon and beat the eggs in a small bowl. Grease a cake tin.
Pour the cake mix into a large bowl and add the eggs, 200g butter, a pinch of salt and the lemon juice. Use an electric whisk or mixer to mix everything together until smooth, then carefully stir in half of the raspberries. Pour the batter into the cake tin, then place it on the middle shelf of the oven and bake it for 40 - 50 minutes (see Tip). Take the cake out of the oven and let it cool down fully before taking it out of the tin.
Tip: after 40 minutes, check if the cake is done by piercing it with a skewer - if it comes out dry then the cake is ready.
In a large bowl, mix the mascarpone with two-thirds of the icing sugar, the rest of the butter and 2 tbsp water. Mix for 3 minutes until the butter icing is light and fluffy. Keep the icing in the cake until it's cooled down fully, then cut the sprigs of rosemary into 1 - 2 cm pieces to decorate the cake with.
Once the cake has cooled down, spread the icing over the top and sides, then decorate it with the rosemary and the rest of the raspberries. Use a sieve to scatter over the rest of the icing sugar.