Honey Mascarpone Cake
1 large cake
Low FODMAP serve
This decadent, moist Honey Mascarpone Cake celebrates the classic honey and mascarpone combination. Try stopping at one slice with notes of sweet honey in each bite paired with tempting smooth, creamy mascarpone buttercream.
What you'll need
230g butter, melted
1 cup caster sugar
½ cup vegetable oil
⅓ cup honey
3 cups Lo-Fo Pantry Plain Flour
5 teaspoon baking powder
For the icing
¾ cup lactose free cream
to drizzle honey
Preheat the oven to 170C, then grease and line 2 x 6 inch round cake tins. You may also use larger round tins, but will need to adjust cooking time.
In a large mixing bowl, whisk the butter, caster sugar, eggs, oil, and honey.
Sift in the flour, and add the baking powder and salt. Stir until well combined and smooth.
Divide the batter evenly between the two cake tins and bake for 50-60min, or until golden brown and an inserted skewer comes out clean.
Allow to cool in the tins for 5 minutes before turning the cakes out onto a rack to cool completely.
When cakes are cool, make the icing by whipping the cream and folding the marscapone through.
If desired, cut your cakes in half to make 4 layers, and add icing between each cake layer. Top your cake with the remaining icing and drizzle honey over before serving.