While I was trying to get my gnashers round a giant, but highly delicious, doorstop sandwich filled with brie, honey, walnuts and figs and he a salt beef panini in a deli caff this summer my husband had already mentally moved on to desserts and was eyeing up the sweet treats. There sat a gorgeous looking mascarpone and blueberry loaf cake.
We didn’t succumb at the time (how disciplined was that? And how unlike me…!). However, I just had to try to recreate a similar cake it as it sounded like a fabulous combination of flavours. I don’t know what the original tasted like, nor could I find out the recipe from the staff at the time, but what I’ve come up with is a lovely cake indeed.
I’ve ‘pimped’ it up considerably from the benign but delicious title, placing honey and Cointreau in it too.
A little note: I’m currently off work nursing a recovering left hand, having had a minor op. As such, I can barely dress myself, let alone bake and cook. I knew I would be like this for a while as I had the same operation on my right hand last year. So, I stockpiled some recipes, photos and posts this summer in anticipation of being out of order for a few weeks and this recipe was actually prepared and written in mid September, just before I was operated on and has been scheduled for posting. I should be back to full capability (and back to the day job too!) before the end of October (2018).
- It’s moist, spongy and bursting with oozy blueberries
- The batter is very thick for this cake – rather more like a Madeira or pound cake than a typical sponge
- it will crack slight on top – I happen to think it looks really nice this way
- Electric whisk or stand mixer (as the batter is thick it’d be rather heavy going with a balloon whisk)
- Spatula (a silicone one is best)
- Loaf tin (roughly 19cm x 10 cm)
- Baking parchment or greaseproof paper
- Unsalted butter (room temperature) – 80g
- Soft brown caster sugar – 75g (plus an extra tablespoonful for scattering)
- Runny honey – 2 tablespoons
- Large eggs, whole – 2
- Plain flour (I used 00 Italian flour, but any decent plain will do) – 230g
- Mascarpone – 210g
- Cointreau or triple sec (or any orange liqueur) – 25ml
- Milk – 25ml
- Lime juice – juice of half a lime
- Baking powder – 2 teaspoons
- Blueberries – a small punnet (about 130g)
- Preheat the oven to 180°C fan / 200°C conventional
- Grease then line your loaf tin
- Cream the butter, caster sugar and honey together in a bowl until fluffed up a little and turned paler in colour
- Add the eggs, flour, mascarpone, Cointreau, milk, baking powder and lime juice and whisk in
- Gently mix in the fruit (it doesn’t matter if you burst a few, this gives a nice contrast in the cake)
- Fill the prepared tin with the mixture and level off as best as possible
- Sprinkle over the additional soft brown caster sugar
- Bake in the middle of the oven for about 55 minutes, testing with a skewer to see if it’s done (the skewer will come out clean when it’s ready)
- Leave to cool in the tin for 30 minutes then carefully transfer to a wire rack (the cake is very moist and may split if you are not careful with it – when fully cold it is more rigid)
- Enjoy like any normal cake, but also works as a dessert with ice cream, custard or additional fruit