Citrus Sponge
Incredibly simple yet thoroughly satisfying, every slice of this cake offers fresh citrus flavours with a silky, creamy mouthfeel that is lip-smackingly delicious! Make it for a midweek dinner treat or an elegant spring garden party—either way, indulge in the cake and the compliments it earns you! Pair with FRIND Winery Brut or Stellers Jay Blanc de Noir.Ingredients
Serves 6 to 8
3 tbsp (45 ml) granulated sugar
3 tbsp (45 ml) hot water
2 cups (500 ml) mascarpone
½ cup (125 ml) lemon curd
1 cup (250 ml) orange or other citrus marmalade
1 lemon, zest only
1 tbsp (15 ml) fresh lemon juice
1 × 10-in (25 cm) store-bought sponge flan
fresh mint, whipped cream and candied citrus peel or segments, for garnish
Instructions
- In a small heatproof bowl, stir sugar and water until sugar melts. If needed to help melt sugar, heat in microwave for 10 seconds on high. Set aside.
- In a large bowl, mix mascarpone, lemon curd, marmalade, lemon zest and lemon juice.
- Place sponge flan on a serving plate. Using a pastry brush, brush sugar syrup evenly over surface of flan. Top with mascarpone mixture. Using a metal spatula, smooth surface.
- Garnish as desired with mint, whipped cream and candied citrus peel or segments.