- 1/2 cup butter, softened
- 1/2 cup organic cane sugar
- 1/2 cup honey
- 3 eggs + 1 egg yolk, beaten
- 3/4 cup whole milk
- 1 1/2 cups + 1 tbsp masa harina corn flour, divided
- 2 tsp baking powder
- 1/8 tsp sea salt
- 1 cup frozen huckleberries (or sub wild blueberries)
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese
- 1/4 cup powdered sugar
- 1 tsp lemon juice
- 1/4 tsp vanilla
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Preheat oven to 350°F. Line an 8-inch cake pan or 5 x 9-inch loaf pan with parchment paper.
In a mixing bowl, cream together butter, sugar and honey, beating until a little fluffy, about 3 minutes. In a liquid measuring cup, combine the eggs and milk, whipping with a fork to mix. Beat the egg/milk mixture into the butter mixture until smooth and starting to gain some fluffiness, about 3-4 minutes.
In a separate bowl, combine 1 1/2 cups masa harina flour, baking powder, and salt. Add to the batter just until combined.
In a small bowl, toss the berries with the remaining flour. Gently fold the coated berries into the batter. Spoon the batter into an 8-inch or 5×9 inch loaf pan. Bake for about 1 1/2 hours, until the cake is evenly golden brown and a knife inserted into the center comes out clean. Serves 6-8. N
As seen in the 2026 Winter/Spring edition
By: S. Michal Bennett
Photography by: Joel Riner