Lemon Blueberry Cake with Yogurt-Honey Glaze

This rich and flavorful pappardelle pasta dish is a slice of Italian culinary heaven at its finest.

4-6 servings | 20 min | Easy | Kosher | Vegetarian

Ingredients:

• 250 g pappardelle pasta (or any other pasta shape you like)
• 300 g mixed fresh mushrooms – button, oyster, shiitake, etc.
• 200 g Kfar Tavor mascarpone
• A little water
• Leaves from 4 thyme sprigs
• 4 tbsp olive oil
• 1 garlic clove, crushed
• 5 thyme sprigs
• Salt and pepper to taste

To serve:

• 1 tbsp chopped chives
• Grated Kfar Tavor parmesan

Instructions:

1. Lightly grease a 22 cm springform pan. Using a mixer, beat the eggs with the sugar and honey for about 8 minutes, until the mixture is pale and fluffy. Add the yogurt, oil, lemon zest, and vanilla extract to the dry ingredients, and continue mixing briefly until the batter is smooth.
2. Add 2/3 of the blueberries and fold in gently with a spatula. Transfer to the pan and scatter the remaining blueberries on top. Bake at 160°C (320°F) for about an hour, until a toothpick inserted into the cake comes out dry. Let cool completely before transferring to a serving plate.
3. Coat the cake with the yogurt glaze, drizzle with a little honey, and scatter with fresh blueberries.
4. For the glaze: mix the yogurt with the honey and a little vanilla extract, and keep refrigerated.