Go Back
Print

Blueberry, Orange and Lavender Mascarpone Cake

Rich, creamy and fully of flavour this blueberry mascarpone cake is the perfect summer afternoon treat. 

Course Dessert, Snack
Keyword Blueberry, mascarpone
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices

Ingredients

  • 130 g plain flour
  • 120 g caster sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 230 g mascarpone cheese room temperature
  • 2 eggs room temperature
  • 85 g unsalted butter melted
  • 1 tsp orange zest
  • 1/4 tsp vanilla extract (1 g)
  • 2-3 drops lavender extract
  • 100 g fresh blueberries
  • 25 g flaked almonds

Instructions

  1. Preheat oven to 180C and line a 20cm cake tin with baking paper

  2. In a small bowl, combine the flour, sugar, salt, and baking powder with a wooden spoon

  3. In a separate bowl, whisk together the mascarpone cheese, egg, melted butter, orange extract and vanilla and lavender extract until smooth.

  4. Combine the dry ingredients into the wet ingredients and then fold them together carefully until just combined. 

  5. Coat the blueberries in flour and gently fold in 2/3 of the berries.

  6. Pour the batter into the prepared pan, then top with the remaining berries and the flaked almonds. 

  7. Bake for 45 minutes until a cake tester comes out clean then leave to cool on a wire rack before dusting with icing sugar and serving. 

Recipe Notes

This cake will keep in an airtight container for 2-3 days.