Marzipan and mascarpone cake with summer fruit
- July 2016
- Serves 12
- Hands-on time 30 min, oven time 35 min, plus cooling
Light marzipan sponge is topped with creamy mascarpone icing, wonderfully fresh berries and plums to make a proper afternoon treat for warm summer days.
- 44.4g (22.8g saturated)
- 48.3g (41.9g sugars)
The basil on our cake is small-leaved Greek basil. Find it in supermarkets, or use regular basil leaves, torn. The golden syrup is to add if your fruit is sharp. If it’s beautifully sweet, there’s no need to use it (step 2).
Make the sponge up to 24 hours ahead (pour the drizzle over) and keep wrapped somewhere cool. Ice and top with fruit before serving. Freeze the un-iced sponge, well wrapped, for up to 1 month.
The iced cake will keep for 2-3 days in the fridge.
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