Home
Recipes
Gooseberry jam, muscat & mascarpone cake

Gooseberry jam, muscat & mascarpone cake on a cake stand

Gooseberry jam, muscat & mascarpone cake

Name: Gooseberry jam, muscat & mascarpone cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 8-10
Ingredients: 215g butter at room temperature, plus extra for the tins; 285g caster sugar; 1 tsp almond extract; ½ lemon zested; 250g self-raising flour; 150g ground almonds; 165g plain yogurt; 3 medium eggs at room temperature, lightly beaten; 200g mascarpone; 150ml double cream; 2 tbsp muscat dessert wine; 2-3 tbsp icing sugar to taste, plus extra to serve; 250g gooseberry jam; edible flowers or lightly toasted flaked almonds, to serve

Diana Henry

Save recipe

Serves 8-10

Easy

Prep: 25 mins

Cook: 30 mins

plus cooling

A star rating of 5 out of 5.1 ratingRate

loading...

Impress guests with this stunning muscat and mascarpone cake, made with a luxurious gooseberry jam centre. This grown-up dessert is perfect for afternoon tea

Freezable (sponge only)

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Plum, raspberry jam & cardamom crumble squares

A star rating of 4.3 out of 5.4 ratings

Pistachio praline & vanilla cake

A star rating of 3.4 out of 5.6 ratings

Strawberry jam ripple ice cream

A star rating of 4.3 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

215g butter

at room temperature, plus extra for the tins
285g caster sugar
1 tsp almond extract
½ lemon

zested
250g self-raising flour
150g ground almonds
165g plain yogurt
3 medium eggs

at room temperature, lightly beaten

For the filling

200g mascarpone
150ml double cream
2 tbsp muscat dessert wine
2-3 tbsp icing sugar

to taste, plus extra to serve
250g gooseberry jam
edible flowers

or lightly toasted flaked almonds, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (10)

kcal740
fat45g
saturates24g
carbs71g
sugars51g
fibre1g
protein11g
salt0.8g

Method

step 1

Heat the oven to 180C/160C fan/gas 4 and butter two 23cm cake tins, then line with baking parchment. Beat the butter and sugar together until light and fluffy using an electric whisk, then beat in the almond extract and the lemon zest. Mix the flour, almonds and a pinch of salt together in another bowl. With the whisk on a low speed, gradually add the yogurt and eggs to the bowl with the butter and sugar mixture, alternating with spoonfuls of the flour and almond mixture until everything is fully combined.
step 2

Scrape the batter into the prepared tins, dividing it evenly. Bake for 30 mins until a skewer inserted into the middle comes out clean. Leave the cakes in the tin to cool for 5 mins, then turn them out onto a wire rack, peel away the parchment and leave to cool completely.
step 3

Meanwhile, make the filling. Whisk the mascarpone, cream, wine and icing sugar together using an electric whisk for 2-3 mins until you have soft peaks.
step 4

Put one of the cooled cakes on a serving plate. Carefully spread over the jam (it’s easy to break the sponge so be gentle), then gently spread the mascarpone cream on top of the jam. Put the second sponge on top. Sift over some icing sugar and decorate with edible flowers, if you like. White or cream flowers are lovely on this, but if you can’t find them, go for a single colour. Alternatively, sprinkle over some lightly toasted flaked almonds before sifting over the extra icing sugar.

Recipe from Good Food magazine, August 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now