QUICK LISTEN - BSF - From Ep 341

BSF – brought to us by Red Energy. BOOK: Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst SCREEN: Caro on her Best Screen of Summer 2024-5: A Real Pain Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus FOOD Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake 450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted 3 teaspoons baking powder, sifted 345 g (12 oz/1½2 cups) caster sugar 4 eggs 250 ml (8½ fl oz/1 cup) sunflower oil 1 tablespoon limoncello 1 teaspoon natural vanilla extract 250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing 250 g (9 oz/2 cups) icing (confectioners') sugar, sifted 3 tablespoons mascarpone, at room temperature 2 tablespoons orange juice 100 g (3½ oz) coconut flakes, toasted enough for 8-10 Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper. Combine the flour, baking powder and caster sugar in a large bowl and mix well. In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated. Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray. To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips. Transfer to a large plate and top v with the toasted coconut. This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving).