These are some impressive little cakes. Featuring a blackberry mascarpone centre, encased in a fluffy lemon cake and gorgeously topped off with a buttery lemon glaze with a hint of lavender throughout.
Difficulty – Medium
Prep time – 45 minutes
Cook time – 20 minutes
Serves – 12-15 dome cakes
Ingredients
Dome cakes:
2 eggs
1 ½ cups sugar
Zest of 2 lemons
Juice of 1 lemon
1cup Greek yoghurt
½ cup Westgold Unsalted Butter, melted
4tsp fresh finely chopped lavender
1 ½ cups self-raising flour
Pinch salt
Lemon glaze:
85g Westgold Unsalted Butter, melted
¼ cup lemon juice
2 ½ cups icing sugar
Blackberry filling:
5tbsp blackberry jam
¾ cup mascarpone
Extra jam to spread inside
Lavender or edible flowers to decorate
Method
To make the dome cakes:
Preheat the oven to 160 degrees.
Place eggs, zest, lemon juice, melted butter and sugar into a food processor and mix until smooth.
Add all the remaining ingredients and pulse until just mixed, being careful not to over mix.
Place the silicone dome moulds on a baking tray and grease with non-stick spray. Fill the moulds ¾ full and bake for 20-25 mins.
Remove from the oven and leave to cool.
To make the filling:
Sieve the jam to remove the pips.
Mix the jam and mascarpone together using a spatula until smooth. Spoon into a piping bag and refrigerate until needed.
To make the lemon glaze:
Melt the butter and lemon juice in a saucepan until just melted.
Add the icing sugar and whisk until you have a smooth glaze. Adjust the consistency by adding a little extra warm lemon juice, depending on now thick you’d like the glaze.
The glaze sets after a minute or two as the cakes have been refrigerated, so try to spoon the glaze over quickly for a smooth finish.
To assemble the cakes:
Remove the cakes from the moulds.
Using a small sharp knife, cut a circle of cake out of the bottom and remove the middle to make a hole to put in the filling.
Using a teaspoon, spread a thin layer of jam around the inside of the hole.
Pipe in the mascarpone filling.
Trim the circle of cake you removed to make a thin disc to cover over the filling and press in gently.
Place domes into a tray flat side down and refrigerate 1 hour.
Place the domes onto a cake rack over a dish to collect the dripping glaze. Pour over the glaze using a spoon in a circular motion and leave to set.
Use a knife dipped into hot water to cut around the bottom of the glaze to release the domes off the rack.
Place the domes onto a serving platter and decorate with fresh lavender or edible flowers and serve.
Original recipe sourced from: Westgold
