enjoying the end of summer on a sunny Sunday morning
ON THE TERRACE
We like to start Sundays with a home baked cake for breakfast, I always bake one on Saturday afternoons throughout the year, and usually take a break at summer time when it's too hot to turn on the oven.. Last Saturday it was a typical end of summer kind of day, perfectly sunny and perfectly cool, so I decided it was time to go back to the good old habits and baked a delicious cake for our Sunday morning breakfast..
Found these lovely fresh blueberries at the market and I wanted to bake a rich, soft, melting kind of cake. I wanted something similar to a pound cake, but less buttery than that, so I decided to use mascarpone instead of butter. That was a perfect solution, a rich and perfect texture, way less greasy than the traditional pound cake...
Ingredients: 300 g of all purpose flour 100 g of corn starch 1 bag of baking powder (around 2 tbps) 200 g of caster sugar 200 g of milk 3 whole eggs 70 g of melted butter, at room temperature grated zest of 1 organic lemon 200 g of fresh blueberries extra butter and flour for the mould icing sugar to finish the cake
Directions: Preheat the oven to 170 degrees Celsius. Beat well eggs and sugar until fluffy, then add the mascarpone a little at a time, until well combined. Sift together flour, corn starch and baking powder and add a little at a time, adding occasionally a little milk to keep the dough soft. Mix well, add the lemon zest and pour in the melted butter. Keep mixing for 7-8 minutes until you get a soft, silky, perfect dough...
Grease a bundt cake mould with the extra butter and dust it with the extra flour. Pour in half of the dough and spread the surface with the blueberries. Cover with the rest of the dough and bake for around 45 minutes or until golden and well cooked at the toothpick test. Let it cool completely in its mould and turn it upside down. Dust with icing sugar before serving.
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