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 а 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 for this).
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.