A delicious cake that has flavors of almond and blueberries and slight creaminess from the mascarpone cheese makes it a perfect cake for the holidays. We have been enjoying this cake for sometime now. I made it during Thanksgiving and took it to the family potluck, every one loved it. The cake disappeared in no time, actually the crumbs were gone as well :). So yummy, it is a must try…For sure will make it for Christmas again. It is so light and yummy.
all-purpose flour 1/2 cup
almond flour 1/2 cup
sugar ( 2/3 cup minus 2 tbsp)
salt 1/2 tsp
baking powder 1 tsp
mascarpone cheese 8 oz @ room temperature
large egg 2 @ room temperature
unsalted butter 6 tbsp
vanilla extract 1/4 tsp
fresh blueberry 1/2 cup
Leave the mascarpone cheese and eggs out on the counter till it comes to room temperature.
Preheat oven to 350°F.
In a small bowl, mix flour, sugar, salt, and baking powder, thoroughly with a whisk and set aside.
Melt the butter in a microwave safe bowl for 20-30 seconds and let it cool down completely.
Brush an 8” or 9” cast iron skillet/baking pan/spring form pan with some melted butter. ( I have used the 9 inch glass baking pan)
In a mixing bowl add mascarpone cheese, egg, the cooled butter and vanilla extract and whisk until smooth.
Combine the dry ingredients into the wet ingredients with a spatula.
Fold in ⅔ of the berries, without smashing them.
Pour into prepared pan, sprinkle the remaining berries on top.
Bake for 30-35 minutes until an inserted toothpick comes out clean.
Let cool on a wire rack completely before dusting with powdered sugar and slicing.
Store cake in the refrigerator, this cake stays fresh and moist for few days.