As far as I’m concerned, any cake recipe that ends with “& Mascarpone” means you are on to a definite winner! This recipe has been tempting me for a while. Mary Berry sure knows a thing or two about cakes!
The process is so simple that it doesn’t warrant any photographic assistance: measure out all the ingredients and then mix them up together, before pouring the mixture into a greased and lined 20cm (deep) cake tin and popping in a preheated oven at 170 degrees C for 50-60 minutes. Simple!
Once baked (the cake should be well risen, golden and shrinking away from the sides of the tin and a fine skewer through the centre should come out completely clean) leave to cool for a few minutes in the tin before carefully removing and setting it out to completely cool on a wire rack.
The icing again requires a bit of arm muscle action in mixing, before generously slathering atop a beautifully risen and completely cooled cake! Store the cake in a fridge.
For the cake:
- 225g (8oz) self-raising flour
- 2 level teaspoons of baking powder
- 150g (5oz) light muscovado sugar
- 50g (2oz) walnut pieces, chopped
- 100g (4oz) carrots, coarsely grated
- 2 ripe bananas, mashed
- 2 large eggs
- 150ml (¼ pint) sunflower oil
For the icing:
- 250g (9oz) mascarpone cheese
- 2–3 teaspoons vanilla extract
- 2 tablespoons icing sugar, sifted
- about 25g (1oz) walnut pieces, chopped
I’ve made this cake for my sister’s Maternity Leave Tea Party celebration tomorrow! Can’t wait to see how it has turned out!
9th February 2013 UPDATE: The cake was a real success – deliciously moist and full of flavour. It started the afternoon looking something like this…
And there is very little left to show for it! I definitely recommend this recipe for carrot cake lovers – the mascarpone icing is divine!