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Ingredients
Ingredients
200 g flour
2 tsp baking powder
1 egg
50 g brown sugar
50 g regular sugar
1 tsp vanilla extract
150 ml kefir or plain yogurt
1 tbsp oil or butter, melted
1/2 lemon, zested
+/- 1/2 lime, zested
120 g blueberries, frozen
+/- a pinch of salt
For the filling / frosting
250 g blueberries or blueberry - raspberry mix
1/2 lime or lemon, juiced
4 tbsp sugar
1/2 lime or lemon, zested
250 g mascarpone cheese
For serving
+/- a handful of fresh berries, chopped
+/- 1 tsp of powdered sugar
Method
Method
To prepare the frosting, first make a quick jam. Put the berries in a pan with the lime juice and sugar, place over low to medium heat. Use a potato masher to mash the berries a little and cook for around 10 minutes or until the excess moisture has evaporated. The jam should be sticky and not runny when you run a spatula from one side of the pan to the other. Once ready, set aside and let it cool.
Then, mix the jam with the zest and mascarpone cheese, place in the fridge to set.
In a large bowl, beat the egg with sugar and vanilla extract, then add melted butter and kefir or yogurt as well as the zest, whisk well.
In a separate bowl, mix flour with the baking powder and salt. Then fold it in the wet ingredients and, finally, the berries too.
Then transfer the dough to a loaf-shaped baking mould lined with baking paper.
Bake in a preheated oven at 180 degrees for 50 minutes to 1 hour.
Cool the cake before cutting lengthwise. Fill it with 1/2 of the frosting, then add the rest on top.
You can additionally top it with some fresh berries and sprinkle over a little powdered sugar right before serving.
Time: 15 -20 min + 50 minutes baking time
Servings: 8 - 10
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