my blueberry birthday
This is my birthday cake.
I am absolutely, 100%, not ashamed to say that I baked my very own cake.
My friends have been making fun of me since last week. They keep telling me that a person absolutely should not be making their own cake. They might be right.
I on the other hand absolutely insist that it's not a birthday unless there is cake. Which presents me with a problem. There are no gluten-free bakeries on the island, & other peoples ovens make me nervous. I want a reaction-free cake. Then there's the problem that most of my friend's aren't baking inclined. Which leaves me with my one & only options of..... You guessed it... ME!
I had wanted a cherry & amaretto cake since I'm absolutely addicted to the combination at the moment.... but I'm a moron & forgot that cherries were out of season. Didn't want chocolate. I feel like all I ever do is use chocolate. Carrot cake I've made countless times. So, what else? Banana? No, Eirini doesn't like banana. Vanilla? Too boring. Fruity? Maybe.... but not peach.
Lucky for me, I love the colour purple & always have blueberries in my freezer. Problem solved. Blueberry cake for Lauren.
Don't make fun. I put my age on it too. Yeah, I'm a bit of a strange one. Enjoy the recipe!!!
As for me, I special ordered the harvest moon tonight & it should be arriving here in an hour. How's that for a birthday present!
Ingredients, cake: - 300g frozen blueberries, thawed - 250g light brown sugar - 200g unsalted butter, room temp - 4 large eggs, room temp - 100g quinoa flour - 100g almond flour - 100g gluten-free all purpose white flour - 1.5 tsp baking powder - 0.5 tsp bicarbonate of soda - 1 tsp xanthan gum - 0.25 tsp salt - 0.5 tsp cinnamon
Directions, cake: 1. pre heat the oven to 175C. Grease & line two 20cm cake tine with parchment & set aside. 2. in a large bowl, combine the blueberries, sugar, butter & beat until the blueberries have been completely mashed. Add the eggs one at a time & beat between each addition. 3. in a separate bowl, combine all the dry ingredients & whisk to combine. Add half the dry ingredients to the wet & beat until everything has been incorporated. Add in the rest of the dry ingredients & beat until you have a nice, smooth batter. 4. divide the batter evenly between your two prepared cake tins & bake for 40 to 45 minutes or until a skewer inserted into the middle of one of the cakes comes out clean. Remove from the oven & allow to cool completely.
Ingredients, filling: - 250g heavy cream - 100g icing sugar - 100g cream cheese - 0.25 tsp vanilla extract
Directions, filling: 1. combine the icing sugar & heavy cream & beat together until stiff peaks. Fold in the cream cheese & vanilla. 2. spread the filling on top of one of the cooled cakes, & then place the second cake on top of it. Make sure it's centred.
****the cake could be complete here! If you feel you want an additional layer of sweetness or decoration though, proceed onto the buttercream.
Ingredients, buttercream: - 200g unsalted butter, room temp - 400g icing sugar - 50g thawed blueberries
Directions, buttercream: 1. combien all the ingredients in a large bowl & beat for 3 to 5 minutes until thoroughly creamed, light & fluffy. Spread the butter cream on the outside of the cake & enjoy.
Tips: *** the cake should last for up to a week in the fridge. However, it should always be brought to room temperature before serving to ensure it is at its best. *** you can use fresh blueberries instead of frozen. I personally prefer them frozen because the freezing process breaks down the cell walls & makes the berries mushier, making them easier to blend.
By the way...
If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Candy Thermometer - Etekcity - http://amzn.to/2xklw7k
Food Processor - Cuisinart - http://amzn.to/2xkkZqK
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Pots & Pans:
Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi
Cake tins & Pie Plates:
Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N
Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce
Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T
Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR
Cupcake Tin - Wilton - http://amzn.to/2xkp4GG
Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
Fondant Smoother - Wilton - http://amzn.to/2xkyZRl
Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76
Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4
Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI
Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF
Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U
Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T
Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm
Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw
Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ
Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH
Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879
Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e
Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ
White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1
Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC
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