An Cooking: blueberry

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Jumat, 18 April 2014

Blueberry Summer Cake

Fresh blueberries are baked into this moist cake for the perfect summer dessert.

Ingredients:
½ cup buttermilk
1 stick unsalted butter, room temperature
3/4 cup sugar
1 egg at room temperature
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
Zest from 1 large orange
2 cups fresh blueberries
1/3 cup brown sugar for top coating

Preheat the oven to 350ºF. Cream butter with orange zest and 3/4 cup of sugar until light and fluffy.

Add the egg and vanilla and beat until combined.

Meanwhile, toss the blueberries with ¼ cup of flour.

Then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk.

Fold in the blueberries.

Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with brown sugar or (I used turbinado sugar).

Bake for 35 minutes. Check with a toothpick. Let cool at least 15 minutes before serving. Enjoy!!!

Recipe adapted from Alexsandras Kitchen.

Sabtu, 25 Januari 2014

Blueberry slice cake recipe

Chef has been really busy in the kitchen baking some tasty sweet treats recently, starting with this delicious blueberry slice recipe get ready for plenty of tasty bakes to be updated on Jeenas Kitchen very soon.

This blueberry slice recipe is gluten free, egg free and vegan.

Chef uses light brown muscovado sugar which gives the blueberry slice a lovely golden flavour and colour.

It is a really simple cake to bake and it tastes wonderful.

These blueberry slice cakes are great to take as a treat along with a sandwich, cold pasta or other packed lunch and it is a wonderful cake to present at a party on a big plate all stacked together.

Ingredients for gluten free blueberry slice

3oz Rice flour
1oz Cornmeal flour (fine polenta)
1oz Corn starch
1oz Ground almonds
4oz Light brown Muscovado sugar
4oz Vegan margarine
4 Tbsp Soya milk
1/2 Tbsp Vanilla essence
1 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
2 Tbsp Flax seeds
4 Tbsp Hot water
Pinch salt
Blueberry conserve
Powdered sugar

See how springy the cake is?

Look at the golden colour and soft spongy texture.

How to make an eggless blueberry slice

Grind the flax seeds to a powder then add the 4 tablespoons of hot water and mix well.

Place all dry ingredients into a baking bowl.
Add margarine and stir a few times to slightly bring together.

Add milk and mix well.

Add the flax seed mixture and vanilla, mix well.

Grease and flour a flapjack/swiss roll tin.

Drop spoonfuls of the gluten free cake mixture all over the cake tin - this will helps when spreading the thick cake batter.

Spread evenly, place a metal spoon into a cup of hot water to help the spreading process. Place into a hot oven at gas mark 7 for 20-25 minutes.

Once cooked leave the cake in the tray for a few minutes then remove and place onto a cooling rack.

Once the cake has cooled a little slice away all of the edges.

Cut the cake into squares.

Slice each across the middle. Spread the bottom half with blueberry conserve. Place the top on then cut cut all of the squares in half to form slices.

Dust with powdered sugar.

Enjoy Chef Jeenas gluten free eggless blueberry slice cake recipe.