Dear Readers can you actually believe it!! We are already into February and things are moving pretty fast. It’s as if time is in a mad rush to get somewhere & really fast too. Mondays just morph into weekends before you know it and its back again to the morning school lunches before you even recollect or muse about the weekend past.
Kids are back at school and this year my eldest one is in high school. So that’s quite exciting and equally challenging as well. Life is going on at a steady pace and I feel positive & full of hope and expect that the coming months ahead will sail through on a happy note.
I have been busy with my photography and styling projects & have decided to on-board it on a professional basis.So a lot of hard work and consistent effort on my part is required to keep it going & moving.Actually you my readers are the source of my inspiration who keep me motivated and challenged to keep doing my best and beating my own standard.
I love what I am doing & I can happily say that I feel blessed to be able to follow my passion and leave the rest to almighty. As you all I know I love baking and trying something new, that is just me and I get excited when I go through a recipe that sounds different. Going through my favourite book Naked cakes by Lyndel Miller often inspires me. The book has stunning photographs &the details often transports me to visualise my own creations in the same high esteem I accord her. If you love simple cakes without heaps of frostings or are basically avoid fondant, then this is the book to follow as a magnificent guide.
Her Lychee cake was something unique and this is the right season for it. The delicate mascarpone cheese frosting also goes amazingly well with it.
- 240g plain flour
- 1½ tsp baking powder
- 150 g unsalted butter, softened, plus extra for greasing
- 3/4 cup caster sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 cup peeled and seeded fresh lychees ( or 560g tinned lychees, drained), chopped
- Mascarpone Buttercream Topping
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 6 ounces Mascarpone cheese, room temperature
- 1 3/4 cups confectioners sugar, sifted
- Sift the flour, baking powder and salt into a bowl. Using an electric mixer, beat the butter and sugar until light and fluffy. Add the beaten egg, a little at a time, beating well after each addition. Add the vanilla and combine well. With the mixer on low speed, add the flour mixture and beat until just combined. Gently fold in the lychees with a large metal spoon.
- Spoon the batter into the prepared tin ( two 8 inch round tin ) and bake for 40–45 minutes at a preheated oven of 175 ‘C or until a skewer inserted into the centre of the cake comes out clean.
- Let the cake stand in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely.
- To prepare the frostings,
- Whisk shifted sugar and butter well until light and fluffy. Add the Mascaporne cheese and blend them together.
- To assemble.
- Sandwich the frostings between the two cakes and use a spatula to cover the sides with the remaining frostings. Arrange edible flowers and be creative….
I have got lots of readers connected through social media and it is a pleasure to read about them and learn about what they are up to…If you like to hear more from me & what I have been up to or would simply like to check out my quick recipes that I whip up on a regular basis please check out my Insta feed, I am sure I will see you there.
P.S I have used fondant to make those rose flowers on the cake and if you want to make these, check out my Rose tutorial in my EBOOK