To celebrate the arrival of spring, Teresa Rebelo, author of the blog Lume Brando suggests a cheerful recipe with a touch of spring.

In the 12 months, 12 exclusive recipes, we present Spring Cake, a strawberry and blueberry cake, decorated with fruit and flowers. Irresistible, don’t you agree?!

 

Ingredients 

For the cake:
220 g of sugar
4 eggs
1 natural yogurt
Zest of 1 tangerine
60 ml + 100 m of tangerine juice
120 ml of olive oil
220 g flour + 1 tablespoon
1 heaping tablespoon of baking powder
100 g of fruit (Ex.: chopped strawberries and blueberries)

For the filling and decoration:
1 pack of very cold whipping cream (200 ml)
1 pack of mascarpone cheese (250 g)
1 heaping tablespoon powdered sugar
Fruit and flowers to decorate

RODI products used in the preparation of this recipe:
Kitchen sink: Una Reverse 65
Mixer: Line MN 805
Accessory: Master Box Una 

 

Preparation Mode

Turn on the oven to 180ºC.
Cover the bottom of 2 18 cm diameter molds with parchment paper.
Grease well with butter and sprinkle with flour or use mold release spray.
In a large bowl, beat the eggs with the sugar and the tangerine zest.

Add the yogurt, the olive oil and the 60 ml of tangerine juice and mix well.
Fold in the flour and yeast. Add a tablespoon of flour to the fruit and fold in (to prevent the fruit from sinking into the dough).
Add the fruit to the dough and distribute it between the two forms.
Bake for about 40-45 minutes or until a toothpick comes out clean from inside the cakes.
Remove the cakes from the oven, unmold them onto a wire rack lined with parchment paper and let cool.

Meanwhile, beat the mascarpone and cream, which should be very cold, with the powdered sugar, using an electric mixer, until you get a firm whipped cream.
Sweeten, if necessary, the remaining tangerine juice, chop the cakes and drizzle with this juice.
Transfer one of the cakes to the serving plate and spread with a layer of whipped cream. Place the other cake on top and cover the entire cake with the whipped cream, using a spatula and scraping off the excess.
Decorate to taste with fruit and flowers.

 

Recipe developed by: