Pomegranate, Elderflower & Strawberry Mascarpone Cake

In support of the Breakthrough Bake Off for Breast Cancer awareness month, bottlegreen has created a stunning show stopper of a cake that makes a perfect treat when entertaining. Show your support for breast cancer awareness by making this wonderful creation. 10% from each bottle of the exclusive bottlepink Pomegranate and Elderflower Cordial will be donated to Breakthrough Breast Cancer.

Makes: 10 slices
Preparation time: 1 hr
Cooking time: 30 mins

INGREDIENTS

225g softened butter
225g golden caster sugar
4 large free range eggs, lightly beaten
225g self raising flour
2 tsps baking powder
150g strawberries, chopped into small pieces
1 tbsp Bottlegreen pomegranate and elderflower cordial

Icing
100g softened butter
200g icing sugar
250g Mascarpone cheese
100g strawberries, plus a few extra for decoration
1 pomegranate or 50g prepared seeds, reserve a few for decoration
2 tbsps Bottlegreen pomegranate and elderflower cordial
few drops pink colouring
14g freeze dried strawberries

Topping
150g white chocolate

METHOD

Place the chopped strawberries into a saucepan, add the tbsp of cordial and gently heat for a few minutes, cool. Pre heat oven to 180c, gas mark 4, grease and line 3 x 18 cm cake tins.

Place the butter and sugar in a food mixer and beat until light and fluffy, gradually add the eggs a little at a time, beating between each addition.

Sieve the flour and baking powder together and stir into the cake mixture followed by the cooled strawberries and a little pink food colouring.

Divide between the tins, level and bake for approx 25-30 mins until the cakes are golden, risen and spring back when lightly pressed.

Leave to cool a little in the tins then turn out and finish cooling on a wire rack.

To make the buttercream beat the butter and icing sugar together with the cordial, add the mascarpone and a little food colouring to get the desired pink colour, divide the mixture in half and add the remaining finely chopped strawberries and pomegranate to one half.

Break the chocolate into even pieces and place in a heatproof bowl, put it over a pan of simmering water and allow to gently melt.

To assemble the cake, divide the icing with the fruit in between the layers and pile on top of each other making sure the top is completely flat by turning the cake over to use the underside. Spread the remaining icing around the sides of the cake.

Place in the fridge to firm up for approx 30 mins -1 hr, carefully press or roll the sides of the cake in the freeze dried strawberries, place on a serving plate.

Pour the white chocolate (it shouldn’t be too hot or runny) over the top allowing it to just drip over the edges, allow to set. Decorate with the white chocolate bark if using and the reserved strawberries and pomegranate.

Cook’s tip: To make white chocolate, pistachio and strawberry bark to decorate, simply melt 100g white chocolate, pour onto a greased and lined baking sheet and spread evenly, sprinkle over freeze dried strawberries and chopped pistachios with skins removed, allow to set, then break into shards and arrange on top of the cake.

However you choose to enjoy it, think pink this October.