Save to your scrapbook
Elly Pear's yellow sticker compote cake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 8 - 10
160g ground almonds
140g plain flour
10g baking powder
Large pinch of sea salt
225g butter, softened, plus extra for greasing
200g caster sugar
3 British Blacktail Medium Free Range Eggs
Finely grated zest and juice of 1 lemon
For the compote
150g fruit (any berry or stone fruit will work – use whatever you find on the yellow sticker discounted shelf)
75g caster sugar
1 tsp lemon juice
For the cake topping
250g pack mascarpone
1 vanilla pod, split in half lengthways and seeds scraped out or ½ tsp vanilla bean paste
1 tsp clear honey
Mint leaves, to decorate (optional)
1. Preheat the oven to 180ºC, gas mark 4. Grease a 1kg loaf tin with butter and line the base and long sides with a single strip of baking paper.
2. Mix together the almonds, flour, baking powder and salt for the cake. In a large bowl, cream the butter with the sugar, then add the eggs, one at a time, with a spoonful of the dry mix with each. Once all the eggs have been added, fold in the rest of the dry ingredients. Add the lemon zest and juice and mix well.
3. Spoon the mixture into the tin and smooth the surface. Bake for 40-45 minutes, or until the cake is light golden and a skewer inserted into
the centre comes out clean. Leave the cake to cool completely in the tin before running a knife around the edge of the tin and lifting the cake out, using the paper strip as handles.
4. Meanwhile, make the compote. If using stone fruit, chop the flesh and discard the stones. Tip all the fruit into a small saucepan with the sugar, a teaspoon of lemon juice and a splash of water. Heat over a low heat for 20-30 minutes, or until the fruit has broken down and you have a jammy compote. Set aside to cool completely.
5. Mix the mascarpone with the vanilla seeds or paste and honey and beat well to soften. Spread the sweetened vanilla mascarpone over the top of the cooled cake in deep, swirling waves. Spoon the compote onto the surface, filling the dents of mascarpone to make jammy pools. Decorate with mint leaves, if liked and serve.
This recipe was first published in August 2019.