:: Serves 10-12 ::
All ingredients available from your local Romeo’s.
Ingredients:
3 raspberry punnets
1 ¾ cups of plain flour
2 tsps baking soda
1 tsp baking powder
2 cups caster sugar
1 cup cocoa powder
¾ cup olive oil or melted butter
1 cup of plain Greek yoghurt
1 cup milk
3 teaspoons vanilla essence
3 eggs
500g mascarpone
200 ml thick dollop cream
¼ cup icing sugar
Method:
- Preheat the oven to 160 degrees Celsius.
- Grease and line 2x 8 inch round cake tins.
- Sift flour, baking soda, baking powder, caster sugar and cocoa powder into a bowl. Stir to combine.
- In a separate bowl, whisk olive oil (or butter), yoghurt, milk, 2 tsps vanilla essence and eggs until smooth.
- Pour wet ingredients into dry ingredients and fold until just combined.
- Pour half of the cake batter into each cake tin.
- Bake for 40-45 minutes or until a wooden skewer inserted into the cake comes out clean.
- Leave the cakes in the tin for 10 minutes before turning out onto a wire rack to cool completely.
- Meanwhile, make mascarpone filling. Gently whisk mascarpone, 1 tsp vanilla essence and icing sugar until smooth and just combined. It should be a creamy and thick consistency.
- Once the cakes are cooled, carefully slice the top layer of each cake with a serrated knife, to make a flat and even surface.
- Spoon half of the mascarpone cream onto the cake. Evenly scatter half of the raspberries over the mascarpone layer.
- Place the other cake on top of the raspberries and mascarpone and gently press down. Repeat with remaining mascarpone and raspberries!
