BLACK BERRY AND ORANGE MASCARPONE CAKE :

INGREDIANTS :

BUTTER -185 GM
FINELY GRATED ORANGE RIND -1 TABLESPOON
CASTER SUGAR -220 GM
EGGS ,BEATEN LIGHTLY -3 NO.
SELF –RAISING FLOUR - 150 GM
ALMOND MEAL -40 GM
ORANGE JUICE -125 ML
BLACK BERRIES -350 GM
BLACK BERRY JAM ,WARMED -110 GM
ORANGE FLAVOURED LIQUEUR -1 TABLESPOON
ICING SUGAR MIXTURE -1 TABLESPOON


MASCARPONE CREAM :

THICKENED CREAM -160 ML
MASCARPONE CHEESE -250 GM
ICING SUGAR MIXTURE -55 GM
FINELY GRATED ORANGE RIND -1 TEASPOON
ORANGE FLAVOURED LIQUEUR -1 TABLESPOON


METHOD :

PRE HEAT OVEN TO MODERATELY SLOW.GREASE DEEP 22 CM –ROUND CAKE PAN;LINE BASE AND SIDE WITH BAKING PAPER.

BEAT BUTTER ,RIND AND CASTER SUGAR IN MEDIUM BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME ,BEATING UNTIL COMBINED NETWEEN ADDITIONS.FOLD FLOUR,ALMOND MEAL AND JUICE ,IN TWO BATCHES ,INTO BUTTER MIXTURE .

POUR CAKE MIXTURE INTO PREPARED PAN ;BAKE ,UNCOVERED,IN MODERATELY SLOW OVEN ABOUT 50 MINUTES.STAND CAKE 5 MINUTES,THEN TURN ONTO WIRE RACK ;TURN CAKE TOP- SIDE UP TO COOL.
MEANWHILE ,MAKE MASCARPONE CREAM.

RESERVE 10 BACK BERRIES.USING LARGE SERRATED KNIFE,SPLIT CAKE INTO THREE LAYERS .PLACE ONE LAYER OF CAKE ON SERVING PLATE ;SPREAD WITH HALF OF THE COMBINED JAM AND LIQUEUR.SPREAD WITH HALF OF THE MASCARPONE CREAM,THEN TOP WITH HALF OF THE BLACK BERRIES.REPEAT LAYERING PROCESS,FINISHING WITH LAYER OF CAKE COVER;REFRIGERATE 1HOUR .SERVE CAKE SPRINKLE WITH SIFTED ICING SUGAR AND RESERVED BLACK BERRIES.

MASCARPONE CREAM :

BEAT CREAM ,CHEESE AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;STIR IN RIND AND LIQUEUR.

TIPS:

YPOU CAN USE COINTREAU,GRAND MARNIER,CURACAO OR ANY OTHER ORANGE FLAVOURED LIQUEUR IN THIS RECIPE.