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Ingredients
US|METRIC
4 SERVINGS
- 300 grams unsalted butter (at room temperature)
- 460 grams caster sugar
- 6 eggs
- 1 Tbsp. vanilla extract
- 1 1/2 lemons
- 1 Tbsp. thyme leaves (heaped)
- 460 grams plain flour (To make the cake gluten-free, see the notes below)
- 1 1/2 tsp. baking powder
- 1 tsp. bicarbonate of soda
- 3/4 tsp. sea salt
- 300 mL buttermilk
- 1 Tbsp. limoncello
- 4 nectarines (white, cut 2 of them into cubes and 2 of them into thin wedges)
- 1,200 mL double cream
- 1 sprig thyme
- 500 mL mascarpone
- 5 Tbsp. icing sugar
- 4 Tbsp. limoncello
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