Lemon, Lavender & Blackberry Dome Cakes

Ingredients

Dome cakes:

2 eggs                                                     

1 ½ c sugar

Zest of 2 lemons

Juice of 1 lemon

1c greek yoghurt

½ c Westgold Unsalted Butter, melted

4t fresh finely chopped lavender       

1 ½ c self-raising flour

Pinch salt

Lemon glaze:

85g Westgold Unsalted Butter, melted

¼ c lemon juice                  

2 ½ c icing sugar              

Blackberry filling:

5T blackberry jam         

¾ c mascarpone

Extra jam to spread inside

Lavender or edible flowers to decorate

Method

To make the dome cakes: 

Preheat the oven to 160 degrees. 

Place eggs, zest, lemon juice, melted butter and sugar into a food processor and mix until smooth.

Add all the remaining ingredients and pulse until just mixed, being careful not to over mix.

Place the silicone dome moulds on a baking tray and grease with non-stick spray. Fill the moulds ¾ full and bake for 20-25 mins.

Remove from the oven and leave to cool.

To make the filling: 

Sieve the jam to remove the pips.

Mix the jam and mascarpone together using a spatula until smooth. Spoon into a piping bag and refrigerate until needed.

To make the lemon glaze:

Melt the butter and lemon juice in a saucepan until just melted. 

Add the icing sugar and whisk until you have a smooth glaze. Adjust the consistency by adding a little extra warm lemon juice, depending on now thick you’d like the glaze.

The glaze sets after a minute or two as the cakes have been refrigerated, so try to spoon the glaze over quickly for a smooth finish.

To assemble the cakes:

Remove the cakes from the moulds.

Using a small sharp knife, cut a circle of cake out of the bottom and remove the middle to make a hole to put in the filling.

Using a teaspoon, spread a thin layer of jam around the inside of the hole.

Pipe in the mascarpone filling.

Trim the circle of cake you removed to make a thin disc to cover over the filling and press in gently.

Place domes into a tray flat side down and refrigerate 1 hour.

Place the domes onto a cake rack over a dish to collect the dripping glaze. Pour over the glaze using a spoon in a circular motion and leave to set.

Use a knife dipped into hot water to cut around the bottom of the glaze to release the domes off the rack.

Place the domes onto a serving platter and decorate with fresh lavender or edible flowers and serve.