Sunday, May 16, 2010

In the meantime

I know I've been a little absent lately, you'll have to excuse me it's graduation week and I'm overwhelmingly busy. I have been baking my butt off though, and I'll have plenty of delicious things to share when I return. In the meantime I'll leave you with this almond cake from 17 and baking. I made it a few weeks ago for Jason's birthday and I have to say, the frosting was really the star of the show - it's mostly mascarpone and it tastes like a cannoli. (Have I told you about my obsession with mascarpone? It's getting a little out of control).
This cake is exactly everything I could ever want in an everyday cake; simple yet impressive, downright elegant with a generous layer of wonderfully light mascarpone frosting on top and a sprinkling of soft blueberries nestled inside. It's similar to a coffee cake in that it's a little dense and definitely needs a good cup of coffee to go with it, but it's perfect for a quick everyday breakfast cake. Best of all, it takes about 40 minutes from the time I roll out my mixer to the moment I pull it out of the oven.

Blueberry Almond Mascarpone Cake
If you don't have buttermilk you can replace it with a 1/2 cup of milk and 1/2 tablespoon the white vinegar or lemon juice. Just combine the milk and lemon juice or vinegar and let sit 5 minutes until a bit foamy. If you use frozen blueberries, do not defrost them first or they will dye the whole cake cake bluish-purple.
Makes one 9" cake. 

1 cup whole wheat pastry flour
1/3 cup almond meal (click here to read about almond meal)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
1/3 cup + 1/4 cup sugar
1/4 teaspoon pure vanilla extract
1/8 tsp almond extract
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup buttermilk

3/4 cup fresh or frozen blueberries
2 tsp whole wheat pastry flour

Preheat oven to 400°F.
Butter a 9″ round pan, and then flour the pan.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a mixer, cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy. Mix in the extracts and lemon zest, then beat in the egg. Working on low speed, add 1/3 of the flour mixture, then 1/2 the buttermilk mixture, then another 1/3 of the flour, the last of the buttermilk, then the last of the flour. Mix until just combined.
Toss the blueberries with the remaining 2 tsp flour and stir them gently into the batter.
Scrape the batter into the pan and smooth the top. Bake 20-25 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then finish cooling on a rack. Cool to room temperature before frosting. If frosting the cake with mascarpone frosting, store the cake in the refrigerator.

Lemon Mascarpone Frosting
From 17 and Baking
Makes enough to frost one 9″ round cake

3/4 cup mascarpone cheese
1/3 cup heavy cream
1/2 cup powdered sugar
Zest of half a lemon
1/4 tsp vanilla

Beat cheese and cream together until smooth and creamy and slight peaks begin to form. Sift in the powdered sugar and zest and beat until smooth. Mix in the vanilla extract and spread on cooled cake.


  1. please, where are the blueberries?

  2. oops! thanks for saying something I forgot to write about them but I added it now.


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