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Berry cider cake with mascarpone cream icing - light, slightly spiced cider cake with berries & a thick layer of vanilla mascarpone cream

Berry Cider Cake With Mascarpone Cream

I baked my cake in two 15cm/6in round tins, but you can probably also use two 18cm/7in tins for thinner layers, or one deep 20cm/8in tin, bear in mind that baking times (but not temperature) will vary. Serves 8
Author Domestic Gothess

Ingredients

Cake

  • 100 g (1 stick) softened butter
  • 100 g (1/2 cup + 1tbsp) light brown soft sugar
  • 2 large eggs
  • 225 g (1 + 3/4 cups + 2tbsp) plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 150 ml (1/2 + 1/8 cup) medium to dry (hard) cider

Mascarpone Cream

  • 250 g (9oz) full fat mascarpone
  • 150 g (1 + 1/2 cups) icing (powdered) sugar, sifted
  • 1/2 tsp vanilla extract
  • 100 ml (1/3 + 1/8 cup) double (heavy) cream
  • about 400-500g(14-18 oz) mixed berries (strawberries, raspberries and blueberries)

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease two 15cm/6in round tins and line the bases with baking parchment.
  2. Cream together the butter and sugar with an electric mixer until pale and fluffy, beat in the eggs one at a time, adding a spoonful of the flour with each one and mixing well after each addition.
  3. Sift together the remaining flour, the bicarbonate of soda and the cinnamon, add half to the butter mixture and begin to fold in until the mixture is gungy; fold in half of the cider, followed by the rest of the flour then the remainder of the cider.
  4. Divide the mixture between the tins (I use a scale for accuracy) and smooth it level. Bake for 25-30 minutes until a skewer inserted into the centre comes out clean. Leave the cakes to cool in the tins for 10 minutes then turn out onto a wire rack and leave to cool completely.
  5. To make the mascarpone cream, beat together the mascarpone, icing sugar and vanilla extract with an electric mixer on a low speed until smooth. Add the cream, turn up the speed to medium and whisk just until the icing forms stiff peaks, be careful not to overbeat it.
  6. Trim the tops of the cakes to level them (I find that this cake tends to 'peak' quite a lot) and place one on a serving platter. Spread over half of the mascarpone cream and arrange some berries on top. Place the other cake layer on top, spread over the remainder of the cream and decorate generously with berries.
  7. This cake is best served on the day it is made. Store in the fridge if it is not being served within a couple of hours,

Recipe Notes

Cake adapted from: https://www.bakingmad.com/paul-hollywoods-cider-cake-recipe/