Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 130g all-purpose flour
- 115g brown sugar
- 1 pinch salt
- 1 tsp baking powder
- 220g mascarpone
- 2 large eggs
- 80g olive oil
- 2 tsp lemon zest
- ½ cups mixed berries
- 150g mascarpone (for icing)
- 10g icing sugar
Instructions
1. Keep the mascarpone out at room temperature for at least 15-20 minutes before using it. Grease a 7-inch cake pan and line it with baking paper.
2. Loosen the mascarpone with a whisk in a mixing bowl, add sugar and mix, then add eggs and whip until combined. Pour in olive oil and mix until a smooth paste.
3. Mix in flour, baking powder, salt, and 1 tsp lemon zest, mix until well combined.
4. Pour the batter into the prepared cake pan and sprinkle mixed berries on top.
5. Bake at 170 degrees for 45 minutes or until the inserted toothpick comes out clean.
6. Let the cake cool down and cut it in half using a serrated knife.
7. Prepare the mascarpone for icing – whip the mascarpone in a bowl, add lemon zest and 10g of sugar.
8. Spread half of the mascarpone on the base of the cake and spread some berries. Cover it with the second half of the cake and press it down to keep the two pieces in place. Spread rusticly the leftover mascarpone on the top of the cake. Serve the cake chilled. The cake can last for 3-4 days in the fridge.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
