Blackberry lemon cake with vanilla mascarpone deliciousness cream and raw pickled blackberries
This recipe is suitable for 6-10 people - the cake measures diameter 18 cm.
Gluten-free Blackberry Lemon Cake - so tasty you won't believe it's gluten-free!
Are you dreaming of a beautiful and moist cake that is 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 cream 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 raw 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 cream and raw pickled blackberries
Preparation: >30 minutter Cooking time: 30 minutter Total: > 60 minutter
Ingredients
This recipe is suitable for 6-10 people - the cake measures diameter 18 cm.
Blackberry lemon cake:
140 g. light GF flour, I used Doves Farm Plain White.
5 g. baking powder
3 g. baking soda
4 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:
Preheat the oven to 175 degrees centigrade.
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.
Then add the sour cream and butter.
Using a spatula, fold in the flour mixture in 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.
Here’s the translation:
Pour the batter into a mold measuring approximately 18 cm in diameter. I use a silicone mold from Silikomart called Tor180.
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.
Blackberries:
120 g blackberries
40 g suger
juice of one lemon
Method:
Mix everything together in a bowl and leave to stand for at least 20 minutes.
Vanilla mascarpone deliciousness cream:
2 dl. cream
100 g mascarpone cheese
20 g vanilla sugar
a little juice from the raw pickled 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 in half so you have two layers. Place one base on a plate and slap 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. Garnish 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 and storage:
〰️ The cake can be kept in the fridge for 2 days - but is best on the day.
〰️ The cake is not suitable for freezing when assembled with the cream. The blackberry lemon cake WITHOUT cream is freezer safe.
〰️ For lactose-free cake, you can substitute with lactose-free butter and lactose-free sour cream.
〰️ For lactose-free cream, you can substitute with lactose-free cream and lactose-free sour cream instead of mascarpone. I prefer to use Thise products as the fat percentage of both cream and sour cream is higher and I think it gives a better result here.
〰️ Instead of pure blackberries, you can use a forest berry mix. It gives a really nice look and tastes great with currants, blueberries, blackcurrants and strawberries in the mix.
〰️ If you use frozen berries, they should be completely frozen when you turn them into potato flour.
〰️ You can easily bake the cake the day before, store it in an airtight container or wrap it tightly in cling film and assemble the cake with the vanilla-mascarpone cream the next day.
〰️ You can also serve the cake as it is, without the cream. You can add a dusting of icing sugar, which you sprinkle on through a sieve. Garnish with fresh berries.
