Marscapone Lemon Drizzle Cake

Ricotta Berry Mint Toasts

(4 serves)

Ingredients: • 1 pkt Brioche buns • 150g Ricotta • 1 Orange, cut in to segments • 3 Tbsps Honey • 150g Berries sliced • 5 Sprigs Mint, chopped • 25g Icing sugar • 180g Pinenuts • 180g Icing sugar • 30mls Cointreau

Method:

Slice brioche buns and toast in a pan with honey and olive oil

Place pinenuts and large amount of icing sugar in a pot, stir on a medium to high heat, when sugar is crystalising and coating the nuts, add Cointreau and cook till all nuts are nicely coated and crispy.

Add berries, balsamic, 25g icing sugar and mint in to a mixing bowl and leave for 20 minutes.

Spread ricotta on to toasts, place berries on top, then orange segments and finish with toasted pinenuts.

Marscapone Lemon Drizzle Cake

Ingredients: • 1½ cups standard flour • ½ tsp baking powder • ¼ tsp salt • 3 large eggs • 1 ⅔ cups icing sugar • ½ cup melted butter • 200g Mascarpone cheese • Grated zest and juice from one lemon • ½ tsp vanilla extract Method:

Preheat oven to 175°C. Grease loaf or cake pan.

In a large bowl sift together flour, baking powder, and salt. Set aside.

In a mixer bowl beat together eggs and icing sugar on high speed for 5 minutes, until pale and creamy. Reduce speed to low and slowly add butter followed by mascarpone, lemon zest and juice, and vanilla. Add flour mixture and mix slowly until just combined.

Pour batter into prepared loaf pan. Bake for 40-50 minutes until cooked and cake springs back to touch. Allow cake to cool completely in tin.

Sprinkle with icing sugar or lemon drizzle, serve with cream or yoghurt.

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