Blackberries plus buttermilk combine quickly to create a sweet ending to a summer day.
Ingredients
Cake:
- 1 cup (130 grams) all-purpose flour
- ½ cup (56 grams) cake flour
- ½ cup (83.5 grams) semolina flour (Bob’s Red Mill preferred)
- 1½ teaspoons (7.2 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (2.9 grams) salt
- 1 stick (½ cup, 4 ounces) unsalted butter
- 1 cup (204 grams) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
- 6 ounces blackberries, plus more to serve with cake
- Zest of 1 orange
- 1½ tablespoons (15.3 grams) turbinado sugar
Mascarpone Cream:
- 8 ounces mascarpone
- ¼ cup (31 grams) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
Make the Cake:
- Preheat the oven to 350°F. Spray the bottom of a 9-inch springform with nonstick vegetable oil spray and line it with a 9-inch circle of parchment paper. Spray the parchment circle and the side of the pan with the nonstick vegetable oil spray.
- Sift the flours, baking powder, baking soda, and salt into a medium-sized bowl and set aside.
- Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment, and cream at medium-low speed until fluffy. Add the eggs, one at time, mixing on medium low until just combined, followed by the vanilla.
- With the mixer set at low speed, add one-third of the flour mixture and half the buttermilk and beat until combined. Add a third of the flour mixture, the remaining buttermilk, and then the remaining flour mixture, beating after each addition and stopping to scrape down the side of the bowl as needed.
- Gently fold in the orange zest and blackberries by hand and transfer the batter to the springform pan, smoothing the thick batter with a spatula until evenly distributed. Sprinkle the turbinado sugar evenly over the surface of the batter.
- Bake for 30 to 35 minutes, rotating the pan 180 degrees halfway through, until cake is golden brown and firm to the touch in the middle (or a cake tester or toothpick inserted into the center comes out with a wet crumb).
- Allow the cake to rest for 30 minutes; then remove from the springform pan.
Make the Mascarpone Cream:
- While the cake is resting, whip the mascarpone and confectioners’ sugar in the bowl of a stand mixer fitted with a paddle attachment, until light and fluffy. Add the vanilla and mix just until combined.
Assemble:
- Serve the cake with mascarpone cream and berries.