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Lemon Bread, Basil Mascarpone and Maple Passionfuit Sauce

Make it ahead and toast it in a pan to have with fruit for breakfast.

Servings: 6
Course: Cake

Ingredients

  • 225 gm plain flour 1 1/2 cups
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 200 gm yoghurt 1 cup
  • 200 gm caster sugar
  • 3 eggs
  • 1 tablespoon zest
  • 125 ml oil vegetable
  • 60 ml lemon juice 3 Tablespoons
Basil Mascarpone
  • 1 tablespoon basil sliced finely then chopped across the other way.
  • 250 gm mascarpone
  • 1 teaspoon icing sugar
Passionfruit Maple Syrup
  • 2 whole passionfruit approx 4 Tablespoons
  • 1-2 tablespoons real maple syrup
  • 1 recipe microwave lemon curd

Instructions

    Cup of Yum
  1. Use a large loaf tin. Mine is 11x24cm or 9.5 x 4.5 inches. oven 170C/325F
  2. In a large bowl mix the dry ingredients: flour,bp,sugar,salt and zest
  3. In a medium bowl, mix the eggs , oil, lemon juice and yoghurt.
  4. Mix the two together gently and till JUST combined. Just as if you were making muffins
  5. Pour the mixture into a greased lined loaf tin and bake for approx 40 minutes or until a skewer inserted comes out clean. Cool and use now or later
Reheat the cooled loaf: Heat a frypan till hot. Butter the lemon cake and put in the pan to brown on both sides. Spread the plates with a little lemon curd. Add the lemon bread, then basil mascarpone and then the Passionfruit maple syrup.
    Cup of Yum
  1. Serve with berries and a little caramelized banana.