AWW FOOD • ISSUE TWENTY FOUR 111
Eat Out At Home
ZESTY
CREAM CAKE
PREP + COOK TIME 1 HOUR
(+ STANDING & COOLING) SERVES 10125g butter, softened
1 tablespoon finely grated le
1 cup (220g) caster sugar
2eggs
1½ cups (225g) self−raising flour
½ cup (125ml) sour cream
1 tablespoon icing sugarLEMON CURD MASCARPONE
250g mascarpone
½cup (125ml) pouring cream
350g bottled lemon curd1 Preheat oven to 180°C/160°C
fan. Grease a 22cm ring pan.
2 Beat butter, rind, caster sugar,
eggs, flour and sour cream in a
medium bowl with an electric mixer
on low speed until just combined.
Increase speed to medium; beat until
mixture is smooth and changed in
colour. Spoon mixture into pan;
smooth surface.
3 Bake cake for 50 minutes or until
a skewer inserted into the centre
comes out clean. Leave cake in pan
for 10 minutes before turning out
onto a wire rack to cool.
4 Meanwhile, make the lemon
curd mascarpone.
5 Dust cooledcake withsifted icing
sugar; serve with spoonfuls of lemon
curd mascarpone.LEMON CURD MASCARPONE
Stir mascarpone and cream in a small
bowluntil smooth and combined.
Using a large metal spoon, gently fold
lemon curd through mascarpone
mixture until just swirled through.MAKE AHEAD
Cake can be made a day ahead.
Store in an airtight container.ORANGE & FENNEL
SEED POUND CAKE
PREP + COOK TIME 2 HOURS
(+ STANDING & COOLING) SERVES 6225g unsalted butter, softened
1 cup (220g) caster sugar
2 teaspoons vanilla bean paste
1 tablespoon finely grated orange rind
4eggs
⅓ cup (80ml) orange juice
1½ cups (225g) plain flour
2½ teaspoons baking powder
1½ teaspoons fennel seeds, toasted
300g fresh ricotta
½ cup (80g) icing sugar
⅔ cup (160ml) thick cream
2 tablespoons sugar−coated fennel
seeds (see Cook’s Notes)1 Preheat oven to 170°C/150°C
fan. Grease a 10.5cm x 25cm loaf
pan (top measurement); line base
and sides with baking paper.
2 Beat butter, caster sugar, vanilla
bean paste and rind in a medium bowl
with an electric mixer for 5 minutes
or until pale and fluffy. Beat in eggs,
one at a time, frequently scraping
down the side of the bowl. Add juice
and combined sifted flour and baking
powder, and fennel seeds; beat on low
speed until just combined. Spread
mixture into pan; smooth surface.
3 Bake cake for 1 hour or until
a skewer inserted into the centre
comes out clean. Leave cake in
pan for 10 minutes before turning,
top−side up, onto a wire rack to cool.
4 Process ricotta and icing sugar
until smooth. Transfer to a medium
bowl; fold in cream.
5 Using a serratedknife, split cake
in half. Place base layer on a platter;
spread with half the ricotta cream.
Top with the remainingcake layer;
spread top of the cake with the
remaining ricotta cream. Sprinkle
with sugar−coated fennel seeds.COOK’S
NOTES
ORANGE & FENNEL SEED
POUND CAKE
Sugar-coated fennel seeds
are available from Indian
grocers and specialist spice
shops. They’re one of the
ingredients in a mix called
mukhwas, traditionally
served as a breath freshener
after an Indian meal.
Cake can be made
a day ahead; store in
an airtight container at room
temperature. Assemble on
the day of serving.