Lemon mascarpone cake, gluten free

Ingredients

• 130 g Mascarpone
• 4 tbsp Lemon juice
• 1 tbsp Milk
• 230 g Gluten free flour mix
• 100 g Icing sugar
• 230 g Butter, softened
• 1 tbsp Baking powder
• 4 pcs Eggs
• 1 tbsp Lemon zest
• 6 tbsp Lemon curd

Method

1. Preheat oven to 180°C and lightly grease 2 round cake tins.
2. Combine the butter and sugar then beat until creamy.
3. Add the eggs, flour, baking powder, and lemon zest then continue beating, add the milk then beat until smooth.
4. Scoop out the batter into the prepared tins and bake for about 30 minutes or until a tooth pick inserted emerges clean.
5. Remove from oven and let the cakes rest for 10 minutes and turn them out from the tins onto a wire rack.
6. Mix the remaining sugar with the freshly squeezed lemon juice.
7. Prick the cakes and drizzle the topping mix over the cakes (you can put something underneath the cakes to catch the drizzle).
8. Mix the lemon curd with the mascarpone until you get a nice yummy taste (don’t add all the lemon curd to the mascarpone at once, add little by little until you get the desired taste).
9. Use the mascarpone to layer the cake.