Spring has sprung, so give your kitchen a fresh update with the seasonal aroma of all the fresh spring produce available. Berries are my favourite fruits.
They add bursts of juicy flavour to sweet treats and savoury salads, so pick up some punnets and use them in your kitchen.
I have created a tasty new dessert of my favourite blueberries, mascarpone with a strawberry flower and strawberry jam topping that are perfect for dessert or afternoon tea.
This cake does not have butter or oil in it. Only eggs, blueberries, mascarpone, plain flour, baking powder, lemon zest, sugar, salt, orange juice and icing sugar (OPT) . It’s moist, juicy flavour, and delicious with a cup of coffee. Let’s bake!!!!!
250 g blueberries
250 g mascarpone
290 g plain flour, sifted
180 g sugar
1 1/4 Tsp baking powder, sifted together with flour
120 ml orange juice
1 lemon zest
pinch of salt
1 strawberry, cut into flower shape, decoration
icing sugar (OPT)
Preheat oven 180 degrees C. Grease and flour 23 cm spring form pan. Beat eggs, sugar, zest, and salt until light frosty about 7 minutes. Then add mascarpone and continued beating till smooth. Add flour and baking powder in batches about 5. Mix well.
Put 125 g blueberries at the bottom of pan. Spoon batter over it. Smooth top and gently push the remaining 125 g blueberries into the batter. Sprinkle some icing sugar over the top of batter. Bake for 45 minutes. Skewer in and out clean then cake is done.
Remove from oven on to rack to cool completely. When its cool down transfer to serving plate, spread jam over the top and place strawberry flower in the middle. Serve with coffee or tea or dessert wine.
Note: Oven temperature may vary. You might need or less time. You can you peaches, nectarines, apples, pears and oranges or your choice. You can slice them and decorate them in circle or line them up.