Lemon Mascarpone Cake

When is a cheesecake not a cheesecake?

This cake may be made with cheese but it's much more of a traditionally spongey and toasty tasting delectation than its creamy cousin. Using cheese instead of butter gives the sponge a lovely texture and just a slight sweet cheese note in the background, which works beautifully with fresh lemons. The lemons I use are a good size but not the really beefy ones you can now find in some supermarkets. If you have one of those you may get away with just using one, but if not two are just about spot on!

Prep time: 20 Mins
Baking time: 50 Mins
250g Mascarpone Cheese
225g Caster Sugar
3 Large Eggs and 2 Yolks
The Zest of 2 Unwaxed Lemons and Juice of 1
100g Ground Almonds
125g Plain Flour
1tsp Baking Powder

For the glaze
150g Icing Sugar
The Juice of 1 Lemon

Righty ho! Preheat the oven to 180C/350F/Gas 4, grease a 23cm springform tin and line the base with baking paper. In a large mixing bowl cream together the cheese and the sugar, then add the eggs and yolks. Mix until smooth and creamy. Add the lemon zest and juice, mix through, then add the almonds and do the same. Sift in the flour and baking powder and mix with vigour until you are left with a smooth consistent batter. Pour into your prepared tin and bake in the centre of the oven for around 50 minutes, until a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for around 30 minutes, then turn out onto a wire rack, very carefully peeling off the baking paper as you go.

While the cake is still warm you can prepare the glaze. I do this when warm as it soaks in a little to the surface. Mix together the icing sugar and lemon juice until you are left with a runny, semi-translucent glaze. Spread generally over the top of the cake, until it starts to cascade over the edge, then leave the cake until completely cool. Slice and serve. Num num num!