• Lauren-Nicole

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:

Machinery:

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

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

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

Decorating Equipment:

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 Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

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

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

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

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

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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#tools #equipment #machinery #baking #cooking #fondant #modelingtools

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