When I was a kid my Mom was always in the kitchen making a cake or brownies or home made Tollhouse Cookies.
Our kitchen I grew up in had an old antique oven from the fifties.
It was a bad ass oven.
My Grandmother has a similar one.
It’s so funny how all these new vacuums and TV’s only last a few years but things like antique ovens can last fifty years. (And believe me, in our family, we use the oven every day)
One thing I remember from being a little kid is having my Mom shoot
“No running in the house! My cake will fall!”
We live at over six thousand feet and growing up not only did I learn to bake at an early age but I learned the ins and outs of high altitude baking (You always add a little extra flour)
As I made this cake today, inspired by the amazing lemon cake torte at the Cheesecake Factory, I was just remembering how paranoid my Mom always was about her cakes falling.
And when the cake did fall, she was always blaming it on us kids and our shenanigans! (It couldn’t possibly be the high altitude!)
Lemon Brownies
1/2 cup coconut oil, melted
3/4 cup corn flour
2 eggs, large
2 tbsps Meyer Lemon zest
2 tbsps Meyer Lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt
1 tsp vanilla
1/4 cup dried blueberries
Mix the coconut oil and sugar. Add the eggs, vanilla and lemon juice. Add the dry ingredients and the blueberries last. Bake at 375 20-25 minutes until cake is cooked through with a cake tester. Let cool
Mascarpone Icing Layer
1/2 cup Mascarpone cheese
1/8 cup Kerrygold Butter, salted
1 tab Meyer Lemon juice
1 tsp Meyer Lemon Zest
1/2 cup powdered sugar
1 tsp vanilla
Beat the butter and Mascarpone cheese together. Add the sugar, lemon zest, juice and vanilla.
In nice goblets, put chunks of brownie followed by globes of the icing. Top with whipped cream and fresh blueberries
