Sunken Blueberry Cake with Mascarpone Whipped Cream

Sunken Blueberry Cake with Mascarpone Whipped Cream

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Servings: 6 to 8

A welcome addition to any weekend gathering, this almond-scented cake topped with juicy blueberries makes a lovely dessert or a splurge-worthy brunch dish. A dollop of whipped cream enriched with Italian mascarpone takes it over the top.

Ingredients

For the Cake:

  • 3 eggs, at room temperature
  • 1/2 cup (125 g) plus 1 tsp. caster sugar
  • 1 cup (250 g) ricotta
  • 1 cup (250 g) sour cream
  • 6 Tbs. (90 g) unsalted butter, melted and cooled slightly
  • 1 Tbs. grated lemon zest
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 cups (250 g) blueberries
  • 1 tsp. fresh lemon juice
  • Icing sugar, for dusting

For the mascarpone whipped cream:

  • 1 cup (250 ml) pure cream
  • 1/2 cup (125 g) mascarpone
  • 3 Tbs. caster sugar
  • 1 tsp. vanilla extract

Directions:

  • Preheat an oven to 190°C. Generously coat a 20cm round cake pan with non-stick cooking spray.
  • In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs and the 1/2 cup (125 g) caster sugar. Beat on medium speed until the mixture thickens and turns a shade paler, 4 to 5 minutes. Reduce the mixer speed to low, then add the ricotta, sour cream, butter, lemon zest and vanilla and almond extracts. Beat until combined, about 30 seconds. Add the flour, baking powder and salt and beat until just combined, about 15 seconds. Increase the mixer speed to medium-high and beat for 1 minute more.
  • Pour the batter into the prepared pan and spread evenly. Top the batter with 1 1/2 cups (185 g) of the blueberries, concentrating them in the centre of the cake.
  • Bake until the edges of the cake are golden brown, about 40 minutes. The cake should be set but still jiggle slightly in the centre. Transfer to a wire rack and let cool for 20 minutes.
  • Meanwhile, in a small bowl, toss the remaining 1/2 cup blueberries with the lemon juice and the remaining 1 tsp. caster sugar. Set aside.
  • To make the mascarpone whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium speed until soft peaks form, 1 to 2 minutes. Add the mascarpone, caster sugar and vanilla and beat until medium peaks form, about 10 seconds.
  • To serve, pile the sugared blueberries in the centre of the cake. Lightly dust the edges of the cake with icing sugar. Cut the cake into wedges and serve with the mascarpone whipped cream alongside. Serves 6 to 8.
  • Williams Sonoma Test Kitchen
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