It seems Autumn is desperate to creep in somewhat, despite the month. The untamed blackberry bush in the hidden corner of our garden is covered already, and it’s far too hot for crumble at the moment… It would be awful to waste them, and as there’s no room in the freezer currently, what better than to put them in a cake? And they go really really well in that we found! The Lemon mascarpone icing on the top works really well too, even if I do say so myself!
Preheat oven to 180DegC.
I used tiny loaf baking cases from a favourite English shop of mine (makes 8), but you could easily make cupcakes with this (should make around 12) or just one big cake instead;
175g softened unsalted butter;
175g caster sugar;
175g plain flour;
1tsp baking powder;
125g mascarpone cream;
50g icing Sugar
Big squeeze of lemon juice to taste.
This has to be the quickest cake to prepare if you have a food-mixer – just chuck the butter and sugar in together and mix until creamed. Then add the flour and baking powder, followed by the milk, and mix again to get the batter to a nice consistency. Gently stir in the blackberries and spoon into your chosen case, and bake for 20-25 minutes.
Leave the cakes to cool completely, and get on with the icing in the meantime. Put the mascarpone, icing sugar and lemon juice into a bowl and keep adding icing sugar and lemon juice and combine until you get the taste level that you are happiest with. Ice, top with a blackberry if your heart so desires, and sit back and admire your handiwork! It’s honestly that simple. Enjoy!