Sticky Honey-lemon Cake Recipe
Honey-Whipped Mascarpone, Balsamic Roasted Grapes, Marcona Almond Brittle, Extra Virgin Olive Oil
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Ingredients
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Cake
Honey-Whipped Mascarpone
Balsamic Roasted Grapes
Marcona Almond Brittle
Garnish
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy.
- 4
Add Honey and Eggs
Add the honey, eggs, lemon zest, and lemon juice to the butter mixture. Mix until combined.
- 5
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- 6
Bake the Cake
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- 7
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Honey-Whipped Mascarpone
- 8
Prepare the Mascarpone
In a mixing bowl, combine the mascarpone cheese, heavy cream, honey, and vanilla extract.
- 9
Whip the Mixture
Using a hand mixer or stand mixer, whip the mixture until it forms soft peaks.
Balsamic Roasted Grapes
- 10
- 11
Roast the Grapes
Spread the grapes on a baking sheet and roast for 15-20 minutes, until they are soft and caramelized.
Marcona Almond Brittle
- 12
- 13
Add Almonds and Butter
Stir in the Marcona almonds and butter. Pour onto a parchment-lined baking sheet and let cool completely.
