I can’t believe how quickly this past year has gone. It only feels like yesterday when I was first given the opportunity to delve into the pages of the Sweet Melissa Baking Book and choose something delicious for people all over to world to bake. My my, time certainly does fly when you’re having fun!
So, here we are again. It’s my turn to pick a page and get baking, and the page I landed upon was Lemon Curd and Lemon Mascarpone Frosting! Boy, try saying that three times fast. Unfortunately, I am currently sat at my mums house, awaiting everyone to get dressed for a trip out to a lovely country pub for lunch so I’m unable to post the recipe. But I promise I’ll get it up as soon as I possibly can 🙂
I made quite a few changes to this cake, primarily the frosting! As I’m going on holiday in a few weeks, heavy cakes and frostings are banned from my lips for the time being in order for my to fit into my new Floozie bikini. So, rather than making a tonne of delicious, lemony frosting that I just know I wouldn’t be able to stay away from, I simply combined a little of the lemon curd with the marscarpone and used it to fill the cake. That’s healthy, right? I also halved the recipe, baked it in one 9″ pan and split it in two. Perfect!
One thing I can say is I sure am glad I made these changes because I just can’t stop eating this amazing treat! In fact, I’m eating a slice with a cup of tea as I type this along with the rest of my family. There really is nothing like cake for breakfast on a Sunday 🙂
Check out the other SMS bakers for a proper, full fat version of this little beauty 😉