HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

A90D231B-2146-477A-A792-D364E468FCDA_1_201_a_edited.jpg

Blueberry Mascarpone Cake

This blueberry and mascarpone cake might look a little fancy but I assure you, it is an easy bake and even more an easy eat.


My love affair with mascarpone started when I made my first tiramisu a long, long time ago. The flavour of mascarpone is quite distinct and when used in a cake it is less, well... cheesecake-ish than a cream cheese. Mascarpone cheese makes for a moist, rich and buttery crumb in cakes and paired with fresh blueberries.... well... let's just leave that right here and you can judge for yourself with a bake.


For this recipe you really must have the cheese, eggs and blueberries at room temperature. Room temperature eggs for any baking is a given but... go that extra step and let the other two key ingredients come to room temperature before baking.


Jump to recipe




Recipe

Blueberry Mascarpone Cake


Ingredients:

250gm plain gluten free flour

120gm caster sugar

1 1/2 teaspoon baking powder

250gm mascarpone cheese, room temperature

4 large eggs, room temperature

85 unsalted butter, melted and cooled to room temperature

1/2 teaspoon vanilla extract

200gm fresh blueberries, room temperature

Pure icing sugar for dusting


Directions

  1. Preheat oven to 175 degrees celsius

  2. Grease and line a 20cm springform pan

  3. Sift the flour and baking powder into a bowl.

  4. In a separate bowl, whisk the eggs, sugar, mascarpone, melted butter, and vanilla extract until smooth and creamy.

  5. Add the wet mix to the dry ingredients and fold in with a spatula until combined.

  6. Pour into the prepared pan.

  7. Carefully push 2/3 of the berries into the batter being careful not to break the berries.

  8. Sprinkle the remaining berries on top and bake for 45-50 minutes until an inserted skewer comes out clean.

  9. Let the cake cool in the pan completely before removing from pan.

  10. Dust with icing sugar and serve.

20 views0 comments

Recent Posts

See All