I always try not to waste anything. It is something that I got from my mom, my grandma, my culture and the place and time I grew up in; Iran! During the Iran-Iraq's war in the 80's we grew up knowing that "food is important" and that we should keep everything and use everything until the very last bite, drop! It's also a part of the Islam religion which is mixed with the Persian culture. It's a very common act by Iranians that see a peace of bread on the street, for example, to pick it up and place it somewhere else where it does not touch the ground; because food is important, priceless, a gift!

I wanted to make a delicious and yet beautiful easy recipe out of those ugly leftover juice pulps so that no one would waste them anymore. And it came out like this; a nourishing, delicious & moist cake, topped with mascarpone frosting, lots of summer fruits, and colorful flowers!

Hope you enjoy it as much as I did! <3

And the great news! Thanks to you, my dear followers, I am a finalist in the 7th Annual SAVEUR Blog Awards in the Most-Inspired Weeknight Dinners category. Between more than 30,000 submissions, only 78 blogs in 13 categories were selected. Starting from today, you can VOTE HERE for Noghlemey until August 31st! Thank you so much for always believing in me and supporting me. Love you all. ~Mahroo

for bout 2 liters of juice

Ingredients:

1 kg carrots
4-5 ripe peach
4-5 green apple
5-6 stick of celery
a small piece of ginger
4-5 leaves of basil
bunch of blueberry

Method:

Keep your veggies in the fridge before using them for the juice, so they are cold and fresh.
Wash the veggies and fruits with care using cold water so you can use them whole without peeling them.
Then process all the veggies, fruits and herbs through a juicer, re-do this with all the leftover pulp too (if your juicer is not very efficient like mine), so you will take all the juice out.
Serve the juice with some ice (if you like), fresh basil leaves and some blueberry or some lime slices.

Serves 8-10

Ingredients:

For the Cake

280 g "00" flour
12 g baking soda
7 g salt
7 g good quality cinnamon powder
130 g white sugar
120 g brown sugar
220 g extra virgin olive oil (not very strong)
4 eggs
500 g pulp from my juice recipe
bunch of blueberries

For the blueberry sauce

Bunch of blueberries
2 tablespoon of sugar
5 tablespoon of water

For the Icing

250 g mascarpone
100 g cream cheese
100 g icing sugar
zest of 2 lime

What you need:

small pan
Stand or hand mixer
Spatula
2 x 16 cm tin cake

Method:

Blueberry sauce & Icing

Place a small pan on low heat and cook the blueberries, sugar & water for about 5-10 minutes, until the sugar melts, thickened and blueberries changed color. Set aside for later.
Use electric or hand mixer or just use a whisk; whisk together mascarpone & cream cheese, then add the zest of 2 limes, and add the icing sugar. Mix until well combined & light, cover and place in the fridge to rest.

Cake

Preheat the oven to 175°C/350°F/gas 1 . Grease the cake tins, line them with parchment paper or butter and flour them.
In a stand mixer or with the hand mixer whisk the sugar with extra virgin olive oil until almost combined, then add the eggs one by one, mix for about 4-5 minutes or until you have a very smooth and uniform mixture.
Sift all the dry ingredients in a separate bowl; flour, baking soda, salt & cinnamon except the sugar. Add them into the egg mixture. Do not over mix but it should be well combined. Then add the pulps and stir until homogenized.
Place the batter into the cake tins and spread it all around the tins using a spatula. Tap the tin cakes on the counter few times to let the air bubbles pop out. Place the blueberries on top and gently press them into the batter.
Cook in the oven for about 45-50 minutes or until the cake is golden brown on top and cooked through.
Let it cool for 30 minutes, then remove the cakes from the tin and let them cool completely before editing and icing.
Remove the top of one of the cakes using a very sharp long knife (prosciutto knife worked great for me) ! Choose your favorite Cake stand or plate, in the center spread a little bit (1 teaspoon) of the icing, so your cake doesn't stick or move. Place the cake on the center of the plate, add generous layer of icing ( here you can also use some of your favorite fruits, jam, marmalade and even syrup!
Place the second cake on top, spread the rest of icing on top, place blueberries, drizzle the blueberry sauce. Make it even more beautiful with some zest of lime and edible flowers. Enjoy!