Blueberry-lemon cake with mascarpone
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ingredients
1.5 cups semi-coarse flour al. smooth 1/4 cup cane sugar (al. 1/2 tsp salt 1/2 cup virgin olive oil
For the filling
2 pcs mascrapone 1/3 cup powdered sugar for sweetening 1 tbsp vanilla extract 1 pcs zest of 1 organic lemon
For the topping
2 cups fresh fruit (currants, blueberries) 1/3 cup lukewarm water 1/4 cup sugar 1 tbsp cornstarch 1 pk juice of 1 lemon
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The combination of sweet blueberries, lemon and creamy mascarpone is perfect for any occasion. A simple olive oil crust adds depth to the flavours. Strawberries, raspberries or blackberries work equally well.
1.
Preheat the oven to 180 degrees. In a bowl, mix the flour, sugar and salt. Add the olive oil.
2.
Mix everything thoroughly with a fork to form a dough.
3.
Line a cake tin with the dough and use your fingers to press the dough towards the bottom and up the sides.
4.
Bake for 22-25 minutes until the pastry is cooked through and light brown in colour. Meanwhile, prepare the filling. Whisk together the room temperature mascarpone and the zest of one lemon.
5.
Add the icing sugar, vanilla and mix everything well.
6.
Place the filling on the baked and cooled dough.
7.
Smooth it so that it is evenly spread. Refrigerate the cake.
8.
The last step is to prepare the luscious frosting. In a saucepan over medium heat, bring the washed blueberries, water and sugar to a boil.
9.
Reduce the heat and simmer for 2-3 minutes until the blueberries are bursting. In a small bowl, mix the cornstarch and juice of one lemon. Pour the cornstarch mixture into the saucepan and stir for another minute. Allow the blueberry sauce to cool completely.
10.
Pour the cooled sauce over the cake.
11.
Toss to the sides.
12.
And again in the refrigerator. After 2-3 hours you can serve, the cake is better the next day when the “flavours have passed”.
