FEATURE RECIPE
Iced honey mascarpone and almond cake with fig salad

Iced honey mascarpone and almond cake with fig salad

You’ll need to start this recipe at least a day ahead.

Serves 8



12   figs, quartered
125 gm   raspberries
1 tbsp   amaretto
To serve:   honey
Almond dacquoise
200 gm   unblanched almonds
6   eggwhites
110 gm (½ cup)   caster sugar
60 gm   icing sugar, plus extra for sprinkling
50 gm   plain flour
Honey mascarpone
3   egg yolks
110 gm   honey
750 gm   mascarpone
60 ml (¼ cup)   amaretto


1 For dacquoise, preheat oven to 150C. Process almonds in a food processor until finely ground. Whisk eggwhites in an electric mixer until soft peaks form, add caster sugar and whisk until thick and glossy. Fold in icing sugar, then almonds and flour and spoon into a piping bag. Trace three 18cm circles onto baking paper-lined oven trays. Pipe dacquoise within template into circles, bake for 15 minutes or until just golden, cool on trays for 5 minutes, then turn onto baking paper sprinkled with icing sugar and cool completely.
2 For mascarpone, combine egg yolks and honey in a heat-proof bowl and whisk over simmering water for 7-8 minutes or until pale and thick. Transfer to an electric mixer and whisk until cold. In a bowl, gently mix amaretto and mascarpone, then fold in egg yolk mixture.
3 To assemble, place a dacquoise circle, trimming edges to fit, into a baking paper-lined 20cm springform pan, spread with one third of mascarpone all the way to the edges and down the sides, then top with another circle. Repeat with remaining mascarpone and dacquoise, finishing with a layer of mascarpone and freeze overnight.
4 Fifteen minutes before serving, remove cake from freezer and place in refrigerator. Combine figs and raspberries in a bowl, drizzle with amaretto and stand for 10 minutes. To serve, remove cake from pan, arrange fig salad on top and drizzle with honey.


Drink Suggestion Sherbety, grapey Moscato.

RECIPE Emma Knowles and Rodney Dunn PHOTOGRAPHY William Meppem STYLING Emma Knowles DRINK SUGGESTION Max Allen


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Ma po doufu Ma po doufu Sichuan steak tartare Sichuan steak tartare
Rhubarb and Campari Spritzer Rhubarb and Campari Spritzer Triple-cream cheese with olive oil, chestnut and rosemary biscuits Triple-cream cheese with olive oil, ches...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next