A belated Happy Father’s Day to my father, to whom this cake was given (albeit a few days late). I cycled a 25km round trip to give him the cake, which I think kind of makes up for its lateness. On said cycle ride, I was yelled at by a woman who seemed enraged that I had only stopped to give her directions, not to have a conversation with her. Sometimes, people be crazy.
The cake was delicious, dense but moist, and most excitingly it was ring-shaped, because this was the first time I have ever used a bundt tin (many thanks again to Seb who has gifted me many a baking thing – especially as I never would’ve bought a bundt tin myself). I don’t think I realised quite how massive the cake was until I tried to lift it into the oven – despite having a hole in the middle, bundt cakes involve one hell of a lot of ingredients (like, half a dozen eggs). It’s gone to a good home though, and actually, has probably been eaten already.
I bought the cheapest blueberries I’ve ever seen to make the cake – on Cambridge market they were doing 2 punnets for £2.00, and I was like, that’s amazing! So I took them home, and naturally, it was too good to be true, because after leaving them in the fridge for a day, quite a lot of them had gone mouldy and I had to pick through and salvage what I could (miraculously, the amount I saved was exactly 250g, the precise quantity I needed for the cake!)
Earlier this week I made a strawberry cake and used up the rest of the chocolate icing left over from the cupcakes last week. One good thing about that icing is that if you can’t use it all at once, and you come back to it a few days later once it’s all hardened, it melts really easily and returns to its former consistency ready for you to pour too much over the cake you made so that it ends up all over your counter (see here). The strawberry cake was just a basic sponge with about 100g of mashed strawberries added, and it was GREAT. I’m trying to make the most of summer fruit season, so I’ve been consuming lots of strawberries and raspberries and jealously watching as my blueberry plants bear fruit back in my parents’ garden. I did have a joyous half hour or so last week though, picking strawberries in Oli’s parents’ garden, only to then find a rash all over my arms. Hayfever is really NOT my friend this year. All in all though, summer is shaping up to be pretty good. Birthday week soon, and in 6 weeks I will be in Canada! A lot of baking to be done, and a lot to look forward to.
Blueberry Cake (from The Hummingbird Bakery Cookbook by Tarek Malouf)
350g unsalted butter at room temperature
350g caster sugar
1 tsp vanilla extract
450g plain flour
2 tbsp + 2 tsp baking powder
280ml sour cream
250g fresh blueberries (plus extra to decorate if you want)
icing sugar, to decorate
~ you can use cream cheese icing to cover the cake, but as I think it’s pretty tasty without, I’m leaving the icing off the recipe here~
1. Preheat the oven to 170C/Gas 3. Put the butter and sugar in a mixer with a paddle attachment and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
2. Beat in the vanilla extract, flour and baking powder until well mixed. Add the sour cream and mix well until everything is combined and the mixture is light and fluffy. Gently stir the blueberries in by hand until evenly dispersed.
3. Pour the mixture into the prepared ring mould (note – grease the tin LOTS) and smooth over. Bake in a preheated oven for 40 mins (or an hour in my case) or until golden brown and the sponge bounces back when touched. Leave the cake to cool in the mould before turning out onto a wire rack to cool completely. Dust with icing sugar.
Next week: Little Blueberry Pies