Lemon butter teacake

Ingredients (serves 6)
* 1 pkt traditional English teacake mix
* Grated rind of 1 lemon
* 1 egg
* 25ml milk
* 50g almond meal
* 1 tbs flaked almonds
* 250g tub mascarpone*
* 6 tbs lemon butter
* 1 tbs lemon juice
* 150ml thickened cream, whipped
* Icing sugar, to dust


Method
1. Preheat oven to 190°C. Grease and line the base of 2 x 20cm round cake pans.
2. Place cake mix, grated rind and egg in a mixing bowl with 55ml water. Beat with electric beaters for 5 minutes, then beat in milk and almond meal until combined.
3. Divide mix between the 2 pans and sprinkle flaked almonds over 1. Bake both for 12-15 minutes or until golden, then set aside to cool before removing from pans.
4. Beat mascarpone and half the lemon butter with lemon juice. Set aside the cake with almonds. Take the other cake and spread with mascarpone mixture, followed by the whipped cream and remaining lemon butter. Place almond-flaked cake on top and dust with icing sugar to serve.

Notes & tips
* Available from selected supermarkets and gourmet food stores.

Source
delicious. - Page 89
Recipe by Valli Little