Mascarpone

I like having simple, reliable cake recipes on hand to pull out when I want to elevate breakfast or indulge with coffee in the afternoon. Cake doesn't have to be elaborate, but it does need to impress the taste buds and fully satisfy the eater. Mascarpone Cake falls into this category and offers a light crumb with just the right measure of sweetness and richness. Mascarpone is an Italian cream cheese now widely available, but you can substitute ricotta as well. I believe that fresh fruit or a fruit compote or sauce would complement the cake well but is by no means necessary. Perfect for springtime, Mascarpone Cake reliably satisfies with little more than a dusting of confectioners' sugar.

Mascarpone Cake

8 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
1/4 teaspoon vanilla extract
Zest of one lemon (or orange)
1 ¼ cup unbleached, all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 cup fresh mascarpone (or ricotta)
1 apple, peeled, cored and grated, about 1 cup
Confectioners' sugar for serving

1. Grease and flour a 9- or 10-inch springform pan.
2. Cream butter and sugar until light and fluffy.
3. On low, add one egg at a time; then add vanilla extract and lemon zest.
4. Sift flour, baking powder and salt into a small bowl. Blend into batter along with ricotta and apple until thoroughly combined.
5. Scrape batter into prepared pan and smooth top. 
6. Bake for 25 to 30 minutes at 350° F, until cake is golden brown and sides begin to pull away from the pan.
7. Cool completely; then turn cake out of the pan.
8. Sift confectioners' sugar over top prior to serving.

Yield: 6 to 8 servings

Spelt

Spelt is a surviving remnant of naturally hybridized wheat. I was introduced to spelt flour during my junior year abroad in Germany in the late 80's(!). Now, it is easily found in the U.S. in natural food stores or natural food sections in grocery stores. It is higher in protein, has a slightly nutty taste, and can be substituted for wheat flour. When combined with wheat flour, spelt flour creates a more complex flavor as is the case in Honey Spelt Rolls. I have a penchant for rolls. I find them to be a simple yeast based bread to prepare yet special enough to make any meal exceptional. As the spring weather bounces back and forth, pair Honey Spelt Rolls with your favorite pot of soup for a delicious meal and satisfying leftovers. Trust me: you can make these yourself and will appreciate the result!

Honey Spelt Rolls 

½ cup warm (110º F) water
⅓ cup honey
2 ½ teaspoons active dry yeast
¼ cup 2% or whole milk
2 eggs
2 tablespoons unsalted butter, melted
2+ cups unbleached all-purpose flour
2 cups spelt flour
¼ cup dry buttermilk powder
1 ½ teaspoons sea salt
1 tablespoon honey
1 tablespoon unsalted butter, melted

1. In a small bowl, combine water, ⅓ cup honey, and yeast. Set aside until mixture becomes frothy, 5 to 10 minutes.
2. In another small bowl, whisk together milk, eggs, and 2 tablespoons melted butter. Set aside.
3. In the large bowl of a standing mixer, combine 2 cups unbleached all-purpose flour, spelt flour, buttermilk powder, and salt. Fold in yeast and egg mixtures.
4. Knead with the mixer, using the dough hook, on medium-low speed, about 5 to 8 minutes. If dough is sticky, add up to an additional ½ cup unbleached all-purpose flour, 1 tablespoon at a time, kneading after each addition until dough forms a smooth ball and pulls away from the sides of the bowl.
5. Place dough in a large buttered bowl. Cover bowl with a towel and let rise in a warm spot until dough has doubled in size, about 1 ½ to 2 hours.
6. Butter two 9-inch pie plates. Divide dough into 16 equal-size pieces. On a cutting board, cup your hand over 1 dough piece; roll firmly against the board to form a smooth ball. Place one ball in center of each pie plate. Roll and evenly arrange another 7 balls around each center ball, evenly spacing them. Cover with a towel and let rise in a warm spot until balls touch and fill pie plate, about 45 to 60 minutes.
7. Whisk together 1 tablespoon honey and 1 tablespoon melted butter. Lightly brush mixture over top of rolls.
8. Bake in a 375ºF oven for 20 to 25 minutes, until golden. Let cool slightly in pie plates for 15 minutes. Turn out onto a wire rack and break apart for serving. 

Yield: 16 rolls