Moms deserve and appreciate our attention every day of the week but especially on Mother’s Day. Something made by you like this wonderful ready-to-enjoy-with-tea-or-coffee mascarpone blackberry cake will be a lasting and treasured memory. Just ask her.

1 1/2 cups cake flour

1  teaspoon baking powder

½ teaspoon salt

2 -tablespoons grated orange zest

5- tablespoons butter, melted and cooled

¾ cup sugar plus 2 tablespoons

2- large eggs

½ teaspoon almond extract

1 cup mascarpone cheese

2 cups fresh blackberries, blueberries or raspberries

Confectioners sugar for dusting on cake

Butter and line a 9 x 1-1/2 inch cake pan with parchment paper. Set aside.

Preheat oven to 350F

In a bowl combine the flour, baking powder, salt and orange zest.

In a separate bowl, whisk together the butter, ¾- cup sugar, eggs, extract and cheese until smooth. (Alternately use a hand mixer).

Mix the dry ingredients with the egg mixture.

Dust 1 cup of berries with 1 tablespoon flour and fold them gently into the batter. Transfer to the pan and bake until firm and golden brown, about 30-35 minutes or until a cake tester come out clean.

Cool on wire rack

Place the remaining 1 cup berries, the 2 tablespoons sugar and cornstarch in a small saucepan off the heat and stir to combine. Cook over medium heat until the berries begin to exude their juice. Lower the heat and continue cooking until the mixture thickens slightly. Cool and set aside.

To serve:

Dust the cake with confectioners sugar and cut into wedges. Serve with some of the berry sauce spooned over the top. Serves 8