Lemon Mascarpone Layer Cake

2 cups superfine sugar

3 cups cake flour

4 teaspoons baking powder

1 cup salted butter (room temperature)

1 cup whole milk (room temperature)

4 large eggs (room temperature)

1 teaspoon pure vanilla paste

1/2 cup lemon curd

1 large lemon (zest and juice)

Preheat oven to 350 F. Grease and flour 2 round cake tins. Line the bottom with parchment paper.

Sift flour and baking powder. Combine milk and lemon juice. Set aside. Cream butter and sugar until light and fluffy. Add lemon curd, and zest to combine followed by eggs one at a time, beating well in between. 

Add flour and milk mixture, alternately to the batter, making sure to start with flour end with flour.

Divide the batter evenly between the pans. Bake for 45 to 60 minutes or until a stick inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes. Remove from the pans to cool completely. 

Mascarpone Lemon Frosting:

2 small tubs mascarpone cream (room temperature)

1 cup fresh lemon curd

1 32 oz bag powdered sugar

With an electric mixer on medium-high speed, beat mascarpone and lemon curd until pale and creamy, about 2 minutes. Reduce speed to medium. Add powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.

Slice each layer in half. Place one cake layer (golden side down) on a cake platter. Spread a third of the filling evenly over the layer, leaving the outer edge of the cake bare. Repeat with another cake layer (again, golden side down), applying just a bit of pressure so the layers adhere, and then spread on another third of the filling. Repeat the process until you get to the final layer. Cover the cake in frosting. Enjoy!

Fish Kale Kebabs

1 lb wild caught firm white fish, cut into large chunks

1 large red onion

2 large yellow peppers/capsicum

1 large bunch of kale

1 small garlic, minced

2 tablespoons lemongrass paste

1 large lime, juiced

1/2 cup extra virgin olive oil

Sea salt and black pepper

You will also need 8 skewers and aluminum foil. 

In a small mixing bowl, combine extra virgin olive oil, fresh garlic, lime juice and lemongrass paste. Season with sea salt and black pepper. Wash mahi-mahi and dry. Rub 1/2 the lemongrass and extra virgin olive oil mixture generously on the fish. Set aside to marinade for 1 hour.

Cut yellow peppers/capsicum and onion into equal size large chunks to ensure even cooking. Remove the hard rib off the kale. Cut fish into equal size large chunks.  

Assemble kebabs (refer to the picture). Brush generously with the remaining lemongrass oil (leave some aside for serving). Season with sea salt and black pepper. Place on a sheet of aluminum foil. Place a single kebab on the foil and wrap tightly so that the juices don't leak out when it's on the grill.

Preheat barbecue to 400 F on medium heat. Place kebabs on the barbecue and cook for 10 minutes. Open up a small portion of the aluminum foil to make sure everything is cooked to your liking.

Remove from the barbecue. Serve hot.

Kale Cranberry Pine Nut Salad with Lemon Vinaigrette

Salad:

1 bunch of fresh kale

1 cup chopped dried cranberries

1/2 cup roasted pine nuts

1/2 cup freshly grated parmesan cheese

Sea salt and black pepper

Remove the hard stem off kale leaves and finely chopped. Combine all the ingredients in a large salad bowl. Season with sea salt and black pepper. Keep chilled.

Vinaigrette:

1 teaspoon Dijon mustard

2 teaspoons finely grated lemon zest

3 tablespoons fresh lemon juice

6 tablespoons extra virgin olive oil

Sea salt and black pepper

Blend lemon zest, juice, and mustard to combine. With the blender running. drizzle in olive oil until vinaigrette is thick and creamy. Season with sea salt and black pepper. Drizzle some over chilled salad and serve immediately with the rest of the dressing on the side.

What's Your Favorite Way to Eat Fresh Summer Tomatoes?