Ingredients
Honey lemon syrup
Method
1.Preheat oven to 180°C. Grease two deep 22cm round cake pans; line bases with baking paper.
2.Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in milk, sifted flour and ground almonds, in two batches.
3.Spread mixture evenly between pans; top with combined slivered almonds, pistachios and walnuts, pressing down lightly.
4.Bake cake for 35 minutes or until a skewer inserted into the centre comes out clean.
5.Meanwhile, make honey lemon syrup: stir sugar, the water, honey and rind in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil. Remove from heat; stir in juice.
6.Using a skewer, pierce hot cakes a few times, then drizzle ¼ cup hot syrup over each hot cake. Cool cakes in pan. Cool remaining syrup.
7.Combine mascarpone, cream and cinnamon in a small bowl.
8.Place one cake on a cake stand or plate; spread with mascarpone cream, then top with remaining cake. Serve cake topped with remaining syrup and lemon rind.
While there are three components to this cake, they are all very fast to make and nontechnical. And all you need are two bowls and a saucepan.
Note
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