If you have always wanted to combine the zesty lemonishness of a citrus cake and the glorious yam of a cheesecake, you’re gonna love this creation of ours! This cake does not have a crumb texture, it is a combination of a pancake and cheesecake structure. Why? The magic of mascarpone and no butter & lots of eggs. And since this is such a relaxed cake we have a great lounge music playlist to go with it. Make away and sway!
100g whole cane sugar
25g corn starch
50g vanilla pudding (self made or bought)
230g fine wheat flour ~ plus extra for the form
½ tsp cream of tartar
1 bergamot lemon (juice & zest)
4 tbsp caster sugar
coconut oil for the form
Roasted coconut chips
- Separate out 1 tbsp lemon juice and set aside, you will need it later to make the frosting. Oil and flour the baking form and set it aside, too.
- For the batter, add mascarpone, sugar, honey and corn starch into a large blow and mix until smooth and creamy. The use of a (hand) mixer is recommended.
- Then add the pudding, lemon juice and zest, mix until everything is smooth and well incorporated.
- Preheat the oven to 220 °C.
- Add the eggs one by one, ensuring that the mixture remains smooth and has no lumps.
- Lastly, sift in the flour and cream of tartar in 3 portions. Mix with the help of a whisk or wooden spoon (not with the electrical mixer! this would create too many air bubbles) until nice and smooth. The batter should resemble thick pancake batter.
- Fill the form, slowly, going back and forth, to prevent air pockets from forming. Tap the form several times firmly on the counter top when you have finished pouring in the batter to remove any air pockets and/or bubbles.
- Put the baking form into the center of the preheated oven, and reduce the temperature to 180 °C. Bake the cake for 20-30 minutes and then cover to prevent from colouring too brown. Bake another 15-20 mins. The total baking time should be around 40-45 minutes, depending on your oven.
- Take the cake out of the oven and let it rest for about 10 minutes in the form. Then take it out and rest it on a plate or serving dish.
- While you are waiting for the cake to cool off make the glazing: mix 1 tbsp of lemon juice with 4 tbsp of caster sugar until a thick cream forms.
- Brush the glazing on top of the cake (and sides, if you like) and while it is still wet sprinkle the coconut flakes atop so that they adhere to the cake. Enjoy with a glass of Limoncello 😀
Here are the exact things we used:
- Mascarpone: Ghidetti is nice and creamy
- Whole cane sugar: we used a lighter type to give space to the Bergamot lemon
- Eggs: for us there is only those from the local farmer, free range chickens living a happy and healthy life
- Corn starch: we used Joannusmolen
- Vanilla pudding: we made our own, swish swish, you can do it too ✨
- Wheat flour: we used patentbloem from De Vlijt
- Cream of tartar: we used Your Organic Nature
- Bergamot lemon: we got ours at Lindenhoff
- Coconut oil: we used Royal Green
- Caster sugar: we used Poedersuiker from Your Organic Nature
- Roasted coconut chips: the taste of these is full of flavour and they smell divine, Pit&Pit
- Table runner: made by Fabulously Dutch, alas sold out already…
- Candle: WoodWick (Fireside au coin du feu)
- Placemats: vintage
- Cake form: we used Emile Henry’s bread baking form as it has a lid with air openings
- Whisk: we used WMF’s bobble whisk, this is a fantastic whisk that, once you start using it, will make you ditch your conventional one…