Posted on Friday, 9th July 2010 by Grace Massa Langlois
To say the least this will be a week I will never forget and will take with me forever through my blogging journey. Although it’s been tough, almost to the point of wanting to throw in the towel, and more than a few tears shed I’ve realized that the experience of blogging and meeting so many wonderful people in and out of the food community and sharing my little bit of love for everything food is worth the unexpected and sometimes cruel realities of managing a site on the world wide web.
With that said, on to the main reason for starting my site, sharing my time in the kitchen, ups and downs. Today is definitely an up day. Raspberry, Blueberry, Cream Cheese and Mascarpone Pound Cakes are extremely delicious, light and full of fresh berry goodness. I’ve used this base recipe for many years, can’t even remember where I first spotted it but it’s the kind of recipe you can switch up and add whatever fruit and flavourings you want to use.
One tip, that I forgot to use myself this time, that I would like to share with you, put your berries in a fine-mesh sieve, take some of the flour from the amount called for in the recipe and toss the berries in the flour, this prevents them from sinking to the bottom of the batter.
Yesterday was one of those crazy, busy days for us. My son, Matt, had an early appointment at the hospital to get his cast changed and then I was off to my specialist appointment and then into the kitchen to make something delicious to share. The phone was ringing off the hook, Kisses (my little pup) was scratching on my leg the entire afternoon looking for some love, I had so many visitors popping in and out and the kid’s had friends upon friends stopping by. They were all hoping to dive right in to these little cakes, but it was hands off until the photos were taken.
You should have seen my kitchen, there was stuff every where. Usually I am so well organzied and I clean as I go but it was very difficult to do when so much was going on. Luckily they turned out perfect.
Wishing you all a great weekend!
Raspberry, Blueberry, Cream Cheese and Mascarpone Pound Cake
(Makes 18 mini heart cakes – 2 1/2-inch diameter by 1 1/4-inch diameter & 4 mini fluted cakes – 4 1/8-inch by 1 3/4-inch or 2 8 1/2-inch by 4 1/2-inch loaf pans)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 4 ounces (1/2 package) cream cheese
- 4 ounces mascarpone cheese
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup blueberries
- 1 cup raspberries
- lemon glaze (optional)
- Preheat oven to 325° F. Using a pastry brush, butter cavities of pans. Using a fine mesh sieve, sift flour, baking powder and salt into a medium-sized bowl, set aside.
- Put butter, cream cheese and mascarpone in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth. Add sugar, beat until light and fluffy (about 3-5 minutes). Add eggs one at a time, beating well after each addition. Add vanilla and lemon juice and mix to combine. With mixer on low, add the flour mixture in three additions, and beat just until combined.
- Using a large spatula, carefully fold in the blueberries and raspberries.
- Bake mini fluted cakes for about 30 to 35 minutes, mini heart cakes for 20 to 25 minutes, loaf pans 55 to 60 minutes, or until a cake tester inserted into centres comes out clean. Remove from oven and let cool on wire rack for 5 to 10 minutes before removing from pans. Remove from pans drizzle with glaze (if using) and continue to cool on wire racks.
- 2 cups confectioners’ sugar
- 3 to 4 tablespoons fresh lemon juice
- Using a fine-mesh sieve, sift confectioners’ sugar into a medium bowl. Stir in lemon juice (glaze should be thick but you should still be able to pour it). Add more confectioners’ sugar or lemon juice, as required, to reach your desired consistency.
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Tags: after school treat, afternoon tea, berry pound cake, cake, cakes, cream cheese recipes, dessert, desserts, food, food photography, food photos, fruit, glaze, individual dessert, individual desserts, lemon glaze, mascarpone cheese recipes, mini cakes, pound cake, small cakes
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes