11 Aug 2017 |
Peach, Lemon and Pine Nut Fridge Cake
Prep : 20 mins
You Will Need : 20cm (8in) Round Cake Tin
Refrigerate for : 4 hours
350 ml (12 fl oz) whipping cream
350 g (12 oz) mascarpone
zest of 1 lemon
70 g (2 1⁄2 oz) caster (superfine) sugar
300 g (10 1⁄2 oz) tinned peaches in syrup, drained and diced
500 g (1 lb 2 oz) cereal biscuits
100 g (3 1⁄2 oz) pine nuts, toasted
Pour the cream into a large bowl and place in the freezer for 30 minutes. Mix the mascarpone with the chilled cream and most of the lemon zest (reserve a little for the topping).
Using an electric whisk or a food processor, whip until thick. Gradually whisk in the sugar. Carefully stir in the diced peaches.
Line the tin with cling film (plastic wrap). Pour a third of the peach cream into the bottom of the mould. Cover with a third of the biscuits, ensuring that they don’t touch
the sides. Repeat these layers twice. Refrigerate for at least 4 hours.
Turn the cake out onto a plate. Scatter over the toasted pine nuts and reserved lemon zest.
Photography by Isabelle Kanako