Quite a long name for a cake but I promise it is not that long to prepare and it’s a low to moderate glycemic index cake J
Yesterday was so cloudy – or should I say polluted?? – that we couldn’t see the sunlight. It was a perfect day to bake! I had some organic lemons, a pack of mascarpone and some organic mulberries in the fridge so I decided to make the lemon mascarpone cake I made two weeks ago but with blueberries.
You can actually use any kind of berries, fresh or frozen. Not only they will naturally increase the overall sweetness of the cake but they will also contribute to making it moister. You will see why.
|Cliquer ici pour imprimer la recette en FR
- 300 g of whole-wheat flour
- 225 g of mascarpone
- 100 g of softened butter
- 100 g of cane sugar
- 2 tsp of baking powder
- 2 tbsp of chia seeds
- 1 pinch of salt flower
- 3 large eggs or 4 small
- 2 lemon + 1 tbsp of lemon extract
- 250 g of berries – fresh or frozen
- Mix the flour with the baking powder in a large bowl and add the salt
- Squeeze the lemon juice in a bowl and add the lemon extract and the chia seeds
- In the stand mixer, whisk the sugar into the butter with the flat beater at speed 2 then add the mascarpone
- Add the eggs, one at a time until well combined
- Then add in the lemon juice with the chia seeds and mix again
- Pour flour into the bowl and whisk until well combined
- Butter and flour the cake mould. Transfer half of the batter into the mould using a silicon spatula. Spread half of the berries on the batter. Repeat with the other half of the batter and berries. Press the berries a little down
- Bake in a preheated oven at 350°F for 45 minutes if you are at sea level or for 1 hour – check it’s well cooked inside with a wooden pick that should come out dry
- Let it cool for 5 minutes before you unmould the cake on a wire rack
|Le goûter est prêt !!!