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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. 


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.


Blueberry Mascarpone Cake


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


  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.

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