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Essential Unsalted Dairy Butter250g
250gItem price
£2.00Price per unit
£8/kgThis simple sandwich cake is quick to make and easy to assemble. The mascarpone filling is zingy and refreshing, the perfect partner for buttery cake.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180°C, gas mark 4, and grease and line two 20cm cake tins with baking parchment.
Using a handheld electric whisk or a stand mixer, cream together the butter and sugar until really light and fluffy. Add the eggs one at a time, whisking after each addition.
In a small bowl, combine the flour, baking powder and poppy seeds. Add these dry ingredients into the egg mixture a few tablespoons at a time, and continue to mix until a smooth batter forms. Add the lemon zest and milk, and mix again.
Divide the mixture between the two tins and use a spatula to smooth over the top. Bake for 25-30 minutes or until golden and well risen. A skewer, when inserted in the centre, should come out clean. Allow to cool briefly in the tins before turning onto a wire rack to cool completely.
To make the filling, beat together the mascarpone, double cream, lemon juice and icing sugar until smooth and spreadable. Place the bottom cake onto a stand and spread with the mascarpone icing. Spoon over the lemon curd and sandwich with the top layer of cake. Dust the top with icing sugar and serve.
This cake will keep for up to 3 days in a fridge.
Typical values per serving when made using specific products in recipe
Energy | 1,877kJ/ 450kcals |
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Fat | 29g |
Saturated Fat | 17.2g |
Carbohydrates | 41.8g |
Sugars | 26.9g |
Fibre | 0.6g |
Protein | 5.5g |
Salt | 0.7g |
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