Blackberry lemon cake with vanilla mascarpone deliciousness whip and pickled blackberries
Gluten-free Blackberry Lemon Cake - so tasty you won't believe it's gluten-free!
See notes for lactose-free options.
Dreaming of a beautiful and moist cake that's full of flavour and gluten-free? Then this blackberry lemon cake is for you! This delicious cake is so exquisite that no one will guess it's made without gluten. The perfect balance of tart lemons and sweet blackberries creates an unforgettable flavour experience, while the soft vanilla mascarpone whip provides a creamy finish that takes the cake to new heights.
The recipe combines a light and airy cake base with an intense blackberry flavour, enhanced by pickled blackberries and a velvety cream. The gluten-free dough is carefully combined with Doves Farm Plain White flour, baking powder, baking soda and xanthan gum, ensuring a dough that rises perfectly and has the right consistency. The blackberries are tossed in potato flour to ensure they are evenly distributed throughout the cake without sinking to the bottom - a small detail that makes a big difference.
This cake is not only a delight for the taste buds, but also for the eye. It presents itself beautifully with layers of cake, raw pickled blackberries and vanilla mascarpone cream that combine to create a visual masterpiece. It can be served immediately after assembly for a more rustic look, or you can let it rest in the fridge for a sharper cut - the choice is yours.
Try this gluten-free blackberry lemon cake and be surprised at how delicious a gluten-free cake can be. Perfect for any occasion where you want to impress with both flavour and appearance!
Enjoy and savour it.
Blackberry lemon cake with vanilla mascarpone deliciousness whip and pickled blackberries
Prep: >30 minutter Cooking time: 30 minutter Total: > 60 minutter
This recipe is suitable for 6-10 people - the cake measures 18 cm. in diameter.
Blackberry-lemon cake:
140 g. light GF flour, I used Doves Farm Plain White.
5 g. baking powder
3 g. baking soda
3 g. Xanthan gum
A little salt
150 g sugar
zest from a small organic lemon
2 eggs L, 3 eggs if S/M
100 g sour cream
35 g. butter
15 g. vanilla sugar
100 g blackberries
10 g. potato flour.
Method:
Switch on the oven to 175 degrees regular oven.
Mix flour, xanthan gum, baking powder, baking soda and salt.
Whisk eggs together. Gradually add sugar along with vanilla. Beat for 3-5 min. until eggy.
Melt the butter.
Add sour cream and butter.
Using a spatula, fold in the flour mixture in two or three batches. Note: mix gently, do not whisk. If you stir too much, you will make the Xhantan Gum long and too rubbery.
Fold the blackberries into the potato flour and fold them into the batter. The potato flour helps the berries to stay in the cake and not sink to the bottom all together.
Pour the batter into a mould measuring approx. 18 cm in diameter.
Bake the cake in the centre of the oven for 40-45 min. until there are no more than a few crumbs when you stick a knife into the centre.
Pickled blackberries:
120 g blackberries
40 g sugar
juice of one lemon
Method:
Mix everything together in a bowl and leave to stand for at least 20 minutes.
Vanilla-mascarpone whip:
2 dl. cream
100 g mascarpone cheese
20 g. vanilla sugar
a little juice from the raw blackberries
Maybe a little icing sugar to taste. Not necessary.
Method:
Place everything in a bowl and whisk to a fluffy cream. Flavour with the juice from the raw pickled blackberries and icing sugar if desired.
Assembly:
Split the cooled cake so you have two layers. Place one base on a platter and dollop ⅔ of the cream on top. Make a small border so you can add some of the raw blackberries - don't take too much liquid. Place the second base on top. Decorate with the last of the cream and berries. Add more fresh berries if desired.
The cake can be cut and enjoyed immediately! But you'll get a cleaner cut if you leave it in the fridge for half an hour. Personally, I don't mind the look you get if you cut the cake right after it's assembled - it's like this... where the cream looks very creamy. Whereas it's a little sharper if it's chilled.
Tips og opbevaring:
〰️ Kagen kan holde sig på køl i 2 dage - men er bedst på dagen.
〰️ Kagen er ikke velegnet til frys, når den er samlet med cremen. Brombær-citronkagen UDEN creme tåler frys.
〰️ For laktosefri kage kan du erstatte med laktosefri smør og laktosefri creme fraiche.
〰️ For laktosefri creme kan du erstatte med laktosefri fløde og laktosefri creme fraiche i stedet for mascarpone. Jeg foretrækker at bruge produkterne fra Thise, da fedtprocenten på både fløde og creme fraiche er højere, og det synes jeg, giver er bedre resultat her.
〰️ I stedet for rene brombær, kan du bruge en skovbærblanding. Det giver et virkelig dejlig look og smager fantastisk med både ribs, blåbær, solbær og jordbær i blandingen.
〰️ Bruger du bær fra frost, bør de være helt frosne, når du vender dem i kartoffelmel.
〰️ Du kan sagtens bage kagen dagen i forvejen, gemme den i en lufttætbeholder eller pakke den tæt ind i film, og samle kagen med vanilje-mascarpone cremen dagen efter.
〰️ Du kan også servere kagen som den er, uden cremen. Giv den eventuelt en drys flormelis, som du drysser på gennem en sigte. Pynt gerne med friske bær.
