This wasn’t one of the birthday cakes I prepare. This time the occasion was the end of the exam period in the gloomy spring of 2016. Val, a good friend of mine, had recommended this cake to me some time ago and I have decided that it is time to try it out.
Maan, why have I even waited? This was one of the most aromatic cakes I have ever baked if not the most. One can also get creative and use jam instead of honey or other kind of fruits for the decoration. Now, a year later, I would definitely prepare the cake again.
I have always enjoyed the large amount of people one can make happy with a nice piece of cake! For me at least, the half of the joy of baking comes with sharing.
The recipe was adapted from here
For the cake:
2 cups* plain flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
30 g dried cranberries/blueberries
½ cup sunflower oil
1 cup honey
1 cup sugar
3 eggs, room temperature
1 teaspoon vanilla extract
½ cup espresso, cooled slightly (not hot)
*1 cup = 200 ml
250 ml whipping cream
250 g mascarpone
200 g blueberries
2-3 tablespoons honey
Preheat oven to 180C. Mix the dry ingredients in a large bowl (except for the sugar).
Make a well in the centre and add the oil, the honey, the sugar, the eggs, the vanilla and the espresso. Whisk well.Pour the mixture into the greased baking form and bake for 50 to 60 minutes or until an inserted skewer comes out clean. Let it cool in the form for 10 minutes and put onto a wire rack to cool completely. Cut the base of the cake into half (I normally use a floss).
Whip the cream until it is fluffy and add the mascarpone. Beat it for a short time. Spoon 1/3 of the topping on the base of the cake and the other half on top. Decorate with blueberries, 2-3 tablespoons of honey and some cookie crumbs.
Keep the cake in thе fridge. The texture and aromas get richer every day.