COOKING COMPANION Edit or's Recipe


From editor to reader: celebrate the start of summer with this seasonal strawberry and peach layer cake. Sure to be a summer party show-stopper..


FOR THE STRAWBERRY COMPOTE 300g strawberries, hulled 100g peaches, fresh or tinned 1 tbsp caster sugar 1 tbsp lemon juice 170g self-raising fl our 50g ground almonds 225g caster sugar 2 tsp baking powder 150ml rapeseed oil 3 large free range eggs 1 tsp vanilla extract


FOR THE MASCARPONE 500g mascarpone 2 tbsp icing sugar Zest of 1 lemon To serve, whole strawberries, peach slices and fresh mint


1 Dice the strawberries and peach and place in a small saucepan along with the sugar and lemon juice. Place over a medium heat and allow to cook down to a jam consistency for 8-10 mins. Once reduced, remove from the heat and allow to cool and thicken.


2 Preheat the oven to 180C/gas 4. Place the fl our, almonds, sugar and baking powder into a large bowl. In a separate jug, whisk together the oil, eggs and vanilla. Slowly pour the wet mixture into the dry ingredients whisking continuously to achieve a smooth batter.


3 Grease and line four 7 inch cake tins, divide the mixture equally between each and bake for 12-15 mins until golden and cooked through. Place on a wire rack to cool whilst you make the mascarpone fi lling.


4 In a large bowl, combine the mascarpone, icing sugar and zest. Gently beat the ingredients together using a wooden spoon until smooth. Cover and chill until ready to assemble the cake.


5 Place one sponge on a serving plate or cake stand. Spread over a quarter of the mascarpone and smooth fl at using a pallet knife and spoon on a tbsp of strawberry compote. Add the next sponge, gently press down to level and repeat for the next 2 sponges. For the top, neatly smooth out the remaining mascarpone and drizzle over another spoonful of compote. Finish with whole strawberries, slices of peach and mint leaves.


serves 12


66 | THE WEST COUNTRY FOODLOVER


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