Lemon Cake with Blueberry Juice Frosting

We are used to drinking fruit juices, but we never use them to cook something.

For the Lemon Cake

• 200 g all-purpose flour

• 50g cornstarch

• 180g sugar

• 2 medium eggs

• 30g lemon juice

• 60g corn oil

• 70g milk

• 16g baking powder

• ½ teaspoon vanilla extract

• zest from 1 organic lemon

For the Blueberry Frosting

• 125g sugar-free fresh blueberry juice

• 25g lemon juice

• 1 teaspoon vanilla extract

• 80g sugar

• 25g cornstarch (or potato starch)

• 250g extra cold mascarpone

• 125g extra cold whipping cream

• 2 tablespoons of powdered sugar

To Garnish

• blueberries

• edible flowers

Directions

Preheat the oven at 180°. In a bowl beat with an electric whisk eggs, sugar, vanilla extract and lemon zest. Keep whisking and add lemon juice, oil, and milk, little by little. Whipping, gradually mix in sifted flour, starch and baking powder, until you get a smooth mixture.

Pour the batter into a 23 cm tin, previously greased and floured. Bake for about 45 minutes and check with a toothpick if your cake is done: if it comes out clean, your cake is fully baked. Take out the cake from the oven and allow it to cool down completely. Now you can make the blueberry frosting: mix together starch and sugar. Then gradually add the blueberry juice, always whisking to avoid lumps. Cook the mixture over low heat and keep stirring until creamy. It will take just a few seconds. Remove from heat and add lemon juice, stirring rapidly. Let the blueberry sauce cool completely. Put aside and whip together the extra cold cream and mascarpone. Add two tablespoons of powdered sugar to the semi-whipped frosting and continue to beat it until smooth and stiff. Add a generous spoonful of mascarpone frosting into the blueberry sauce, accurately mixing to get a slightly more fluid frosting. Now add the remaining frosting to the blueberry mixture, gently stirring from the bottom to the top. Refrigerate for at least 1 hour. Assemble the cake: spread the blueberry frosting on the top of the cake and decorate with fresh blueberries and edible flowers.

By Antonella