Honey Mascarpone Cake


20 mins


1 hour


1 large cake

Low FODMAP serve

1 slice

This decadent, moist Honey Mascarpone Cake celebrates the classic honey and mascarpone combination. Try stopping at one slice with notes of sweet honey in each bite paired with tempting smooth, creamy mascarpone buttercream.


What you'll need


230g butter, melted

caster sugar

1 cup caster sugar


2 eggs


½ cup vegetable oil


⅓ cup honey

Lo-Fo Pantry Plain Flour

3 cups Lo-Fo Pantry Plain Flour

baking soda

5 teaspoon baking powder


pinch salt

For the icing

cream cheese

250g mascarpone

whipped cream

¾ cup lactose free cream

golden syrup

to drizzle honey

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour


Step 1

Preheat the oven to 170C, then grease and line 2 x 6 inch round cake tins. You may also use larger round tins, but will need to adjust cooking time.

Step 2

In a large mixing bowl, whisk the butter, caster sugar, eggs, oil, and honey.

Step 3

Sift in the flour, and add the baking powder and salt. Stir until well combined and smooth.

Step 4

Divide the batter evenly between the two cake tins and bake for 50-60min, or until golden brown and an inserted skewer comes out clean.

Step 5

Allow to cool in the tins for 5 minutes before turning the cakes out onto a rack to cool completely.

Step 6

When cakes are cool, make the icing by whipping the cream and folding the marscapone through.

Step 7

If desired, cut your cakes in half to make 4 layers, and add icing between each cake layer. Top your cake with the remaining icing and drizzle honey over before serving.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a Low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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