Berry Bovine Collagen & Lemon Celebration Cake

Lemon & Berry Curd 

• 125g organic unsalted butter, melted 
• ½ cup fresh lemon juice, freshly squeezed, drained through a sieve
• 2 organic eggs
• 2 organic egg yolks
• ¼ cup local raw honey or pure maple syrup
• 4 tsp Mister Jones Berry Collagen 

Lemon Olive Oil Cake 

• 4 organic eggs, at room temperature
• 1/2 cup raw honey, or pure maple syrup
• ½ cup extra virgin olive oil
• 2 large lemons, zested and juiced through a sieve 
• 2 ½ cups almond meal
• 3 tbsp buckwheat flour
• 2 tsp gluten-free baking powder
• A good pinch of sea salt

Whipped Mascarpone 

• 200g mascarpone
• 1 tsp pure vanilla extract

Garnish [optional] 

• 1 handful of raspberries
• ¼ cup chopped pistachio nuts 

Lemon + Berry Collagen Curd 

1. Place the egg yolks and whole eggs in a mixing bowl, whisking to combine. Once combined, add butter to a small saucepan, along with lemon juice, zest, honey/maple syrup.  
2. Place the saucepan over a low heat, and  whisk the mixture continuously for a few minutes until it thickens [approx 5 mins - until it looks like a runny mayo].
3. Remove the saucepan from the heat and pour into a clean bowl to cool completely. Once cooled, cover and refrigerate. 

Lemon + Olive Oil Cake

1. Preheat the oven to 180ºC fan-forced and lightly grease a small round cake tin. Line it with baking paper.
2. In a mixing bowl, whisk together the eggs, honey or maple syrup, olive oil, lemon juice, and zest until well combined.
3. In a separate bowl, mix the almond meal, buckwheat flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture in two batches, gently folding until fully incorporated.
5. Pour the batter into the prepared cake tin and smooth the top.
6. Bake for 40 minutes or until the surface is lightly golden and a skewer inserted into the centre comes out clean. Check the cake after 20 minutes to ensure even baking.
7. Allow the cake to cool completely before assembling.

Whipped Mascarpone 

1. Place mascarpone and honey in a large mixing bowl. Using an electric handheld beater, beat all the ingredients together until thick, smooth, and soft peaks form. Be careful not to over-whip. 

Assembling The Cake

1. To assemble the cake, place the lemon curd into the centre of the cake, using the back of a spoon to evenly distribute. 
2. Now dollop the mascarpone evenly around the edge of the cake [approx 5 dollops]
3. Decorate with raspberries and chopped pistachio nuts.