MOTHER'S DAY

Create something truely special for the lady that has made it all possible!

Limoncello drizzle cake

By Opies (www.opiesfoods.com)

SERVES 12

250g (9oz) salted butter

350g (12oz) golden caster sugar

4 free-range eggs

200g (7oz) self-raising flour

100ml (3½fl oz) limoncello

6 tbsp lemon juice from a jar of

Opies Sliced Lemons 50g (1¾oz) soured cream 250g (9oz) tub of full-fat mascarpone cheese 300g (10½oz) icing sugar 150ml (5½fl oz) double cream To decorate Opies Sliced Lemons shop-bought meringue kisses

(optional) freshly peeled cucumber ribbons, dried on kitchen paper (optional)

1 Preheat the oven to 180°C/Gas Mark 4 and grease and line two 20cm (8in) cake tins.

2 In a bowl or stand mixer, beat together the butter and 200g (7oz) sugar until pale and creamy. Add the eggs, beating after each addition, then carefully fold in the flour.

3 In a separate bowl, mix 75ml (2¾fl oz) limoncello, 2 tbsp lemon juice and the soured cream together, then add to the cake mixture. Divide between the cake tins, then place in the oven for approximately 30 minutes until golden brown. Remove and leave to cool completely.

4 Meanwhile, add the remaining sugar, limoncello and 2 tbsp lemon juice into a small saucepan and bring to the boil. Reduce the heat and gently simmer until you achieve a syrup-like consistency. Set aside to cool completely.

5 In another separate bowl or using a stand mixer, add the mascarpone, remaining lemon juice, icing sugar and double cream and mix for 1-2 minutes or until stiff peaks form.

6 Once the cakes are cooled, remove them from the tin and place one cake on a stand. Using a spatula, spread the top with mascarpone cream then position the second cake on top.

Spread the remaining mascarpone thinly all over the sponge until all areas are covered and smooth.