Warm Lemon Poppy Seed Cakes with Quick Blackberry Compote and Light Mascarpone Cream
An original dessert of small, tender lemon poppy seed cakes served warm with a quick blackberry compote and a light mascarpone cream. The contrast of citrus, creamy richness, and bright fruit makes it an elegant yet comforting finish.
Ingredients
- 140 g all-purpose flour (for the dough)
- 6 g baking powder
- 2 g salt
- 18 g poppy seeds
- 90 g granulated sugar (for the dough)
- 2 lemons lemon zest (solo the parte amarilla)
- 2 units eggs
- 120 ml milk
- 60 g melted butter (more extra for engrasar)
- 5 ml vanilla extract
- 30 ml lemon juice (for the dough)
- 250 g blackberries (fresh or descongeladas)
- 40 g granulated sugar (for the compota)
- 15 ml lemon juice (for the compota)
- 30 ml water (for the compota)
- 150 g mascarpone (cold)
- 100 g plain yogurt
- 20 g honey
- 2 ml vanilla (for the cream)
- 10 g butter (for engrasar the molde)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 180 °C / 350 °F. Lightly grease a muffin pan or individual molds with 10 g (2 tsp) butter.
- 2
2. In a bowl, whisk together the all-purpose flour, baking powder, salt, poppy seeds, and 90 g sugar.
- 3
3. Add the lemon zest to the sugar mixture and rub it in with your fingers to release its fragrance.
- 4
4. In a separate bowl, whisk the eggs with the milk, 60 g melted butter, 5 ml vanilla extract, and 30 ml lemon juice until combined.
- 5
5. Add the wet ingredients to the dry ingredients and mix just until a smooth batter forms, without overmixing.
- 6
6. Divide the batter among the molds, filling each about 3/4 full.
- 7
7. Bake for 18 to 22 minutes at 180 °C / 350 °F, or until the cakes are golden and a tester inserted in the center comes out clean. Let them rest for 5 minutes before unmolding.
- 8
8. While the cakes bake, make the compote: place the blackberries, 40 g sugar, 15 ml lemon juice, and 30 ml water in a small saucepan.
- 9
9. Cook the compote over medium heat for 6 to 8 minutes, stirring gently, until the berries release their juices and the mixture thickens slightly. Remove from the heat and keep warm.
- 10
10. For the cream, mix the mascarpone, plain yogurt, honey, and 2 ml vanilla until smooth and light.
- 11
11. Serve the warm cakes with a spoonful of mascarpone cream and a spoonful of quick blackberry compote on top or alongside.
- 12
12. If desired, finish with a little extra lemon zest from the already zested lemons just before serving.
Chef tips
Do not overmix the batter so the cakes stay tender. The compote should remain loose rather than jammy. If the mascarpone is very cold, stir it briefly on its own first to soften before adding the yogurt.
Substitutions
You can swap the blackberries for raspberries or blueberries. Plain yogurt can be replaced with sour cream for a richer topping. Honey may be replaced with the same amount of sifted powdered sugar in the cream.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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