Now that we have received our copy of Miranda Gore Browne’s new book Bake Me a Cake as Fast as You Can, we are pleased to share a second exclusive recipe for all Chalon followers.
Bake Me a Cake as Fast as You Can is the perfect recipe book for anyone who loves homemade cakes but doesn’t have much time to spend in the kitchen. Here at Chalon, we’ve been enjoying the current series of The Great British Bake Off at the same time as reading Miranda’s new book.
Baking Miranda’s cakes in a Chalon kitchen – a good combination for a winning recipe!
FIG, CARAMEL AND MASCARPONE CAKE
225 g unsalted butter, softened
225 g caster sugar
4 large eggs
1 tsp vanilla extract
225 g self-raising flour
2 tsp baking powder
6 ripe figs, chopped, plus 1 or 2 extra to decorate
150 g dulce de leche
(Miranda uses Nestlé Carnation Caramel)
For the filling
175 g mascarpone
175 g icing sugar, plus extra to decorate
1 tsp vanilla extract
150 g dulce de leche (Miranda uses Nestlé Carnation Caramel)
1 Preheat the oven to 180°C (350°F/Gas 4) and line two 20-cm round loose-bottomed cake tins with non-stick baking paper.
2 Put all the ingredients except the figs and caramel into a large bowl or mixer and mix well until well combined.
3 Put half of the chopped figs into the base of each tin and spoon the mixture equally between the two tins, on top of the figs. Dollop the caramel on top of each one and use a palette knife or spoon to swirl the caramel into the cake mixture. Smooth the top of the mixture and then bake in the preheated oven for 20–25 minutes or until a skewer comes out clean.
4 Beat together the mascarpone, icing sugar and vanilla extract for the filling using a food processor, hand-held mixer or large bowl and wooden spoon.
5 Remove the cakes from the oven and leave to cool in their tins for at least 10 minutes before turning them out on to wire racks.
6 When the cakes are cool, spread one cake with a layer of mascarpone icing, then spread a layer of caramel on top. Put the other cake on top.
7 Chop the remaining fig into slices and place on top of the cake. Drizzle with any remaining caramel sauce and dust with icing sugar, if you like. This is best eaten immediately or the same day.
Extracted from Bake Me a Cake as Fast as You Can by Miranda Gore Browne (Ebury Press, Hardback, £14.99)
Photography by Rosie Barnett
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