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BSF brought to us by Red Energy. Moving made easy. Call 131 806. BOOK: Caro reviews Rules of Civility by Amor Towles SCREEN: Caro reviews Prime Target on Apple TV FOOD Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine Ingredients (14) 130g unsalted butter, softened, chopped 130g caster sugar 2 large eggs, at room temperature 1 tsp vanilla extract 1 cup (150g) self-raising flour 80g plain flour 1/4 cup (60ml) milk 165g mascarpone 2 tbs lemon juice 165g frozen raspberries Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting Frosting 1 cup (250g) mascarpone 1/3 cup (40g) icing sugar, sifted Finely grated zest of 1 lemon Method 1.Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 13cm x 6.5cm-deep loaf pan and line pan with baking paper. 2.In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flours together and set 2 tbs flour mixture aside in a separate bowl. 3.Fold milk, mascarpone, lemon juice and remaining flour mixture into vanilla mixture in two batches. Toss frozen raspberries with reserved 2 tbs flour mixture and quickly fold two-thirds through batter (do not over-mix or the berries will bleed). Spread into loaf pan and scatter remaining coated berries on top. Bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then turn out onto wire rack and set aside to cool completely. 4.For the frosting, whisk all ingredients in a large bowl until combined. Crush the 8 extra fresh raspberries in a small bowl with a fork and add three-quarters of crushed raspberries to frosting for a pink swirl. 5.Spread frosting over loaf, drizzle with remaining crushed raspberries and top with fresh raspberries to serve.
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