Mascarpone bundt cake

A mascarpone bundt cake with a delicate hint of lemon or lime, depending on your preference. The cake is prepared in the classic way by creaming butter with sugar, mascarpone and eggs, then gently folding in the dry ingredients. The pistachio cream glaze is the finishing touch – it adds not only flavour but also a lovely spring-like colour.

Ingredients for the mascarpone bundt cake:

• 170 g butter
• 220 g caster sugar
• 250 g mascarpone
• 4 large eggs
• finely grated zest of 1 lemon or lime
• 30 ml freshly squeezed lemon or lime juice
• 300 g plain flour
• 2 teaspoons baking powder

All ingredients should be at room temperature.

In the bowl of a mixer, beat the butter and sugar until pale and fluffy. Add the mascarpone in two batches, mixing continuously. Add the eggs one at a time, beating well after each addition until the mixture is smooth. Add the citrus juice and zest and mix again. Sift the flour and baking powder directly into the creamed mixture and gently fold together with a spatula until just combined.

Grease a bundt tin with a capacity of about 2.5 litres with butter and lightly dust with flour. Spoon the batter into the tin.

Bake at 160°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin for about 10 minutes, then turn out onto a serving plate. Decorate with warm pistachio cream and sprinkle with chopped pistachios.

Ingredients for the pistachio glaze:

• 200 g pistachio cream
• chopped pistachios, for sprinkling

Stir the pistachio cream and warm it gently (for example in the microwave) until it becomes pourable. Pour over the cake and finish with chopped pistachios.

Enjoy!