The original recipe for this calls for a big old ring tin, but I bought a cute (yes I'd use the term 'cute') 15cm round cake tin and wanted to try it with this instead! It's great for just a few slices if you're only baking for at home.
|The mix, ready for baking.|
The mixture for this had to be quite thick, I guess to suspend the blueberries and create a nice sturdy sponge too. It works really well. My new tin was also great! - no greasing this baby before cooking, and the cooked cake sprung out like a dream!
|The baked article.|
Here's the cake before icing, it turned out really well. I thought that due to the amount of mixture it might get a big 'dome' shape or cook unevenly in the middle, but it didn't. :) And as far as I could tell, all the blueberries didn't sink to the bottom either.
|All iced and ready to go.|
The icing or 'frosting' used on this was cream cheese one. I've had really bad luck with cream cheese frostings in the past (see my carrot cake post) so I was a bit reluctant to try with this. But as I know they taste so yummy if you get them right I though I'd give it one last try. It worked - hurrah! I used a better quality cream cheese this time and didn't over-whip the mixture, and, et voila. Good icing for my cake! Maybe I'll give it another go in the furtue now, for my cupcakes maybe? Oh, and I would have had more blueberries to decorate the top of my cake with, but someone (my fruit fiend of a boyfriend) ate the rest of the punnet before I could finish!
|The inside of the cake.|
In the end I served this up with some tea when we had visitors - it went down a treat :)
Here's the recipe:
(This recipe is intended for a 25cm ring mould, so half the quantities if you plan on doing a smaller cake like mine. Or, cook two!)
390g unsalted butter, at room temperature
350g caster sugar
1tsp vanilla extract
450g plain flour
4 tbsp baking powder - seems a lot but worth it!
280ml soured cream
300g fresh blueberries, plus extra to decorate
icing sugar, to decorate
300g icing sugar
120g Philadelphia cream cheese, cold.
1.Preheat the oven to 160°C (325°F) Gas 3.
2.Place the 350g of the butter and 350g sugar in an electric mixer and cream until light and fluffy, or alternatively, if you have a very big bowl and strong arms, mix by hand instead. Mix all the eggs together in a bowl with a fork and then slowly incorporate into the mixture. Beat in the vanilla extract, flour and baking powder until well mixed. Now add the soured cream and mix well until everything is combined and the mixture is light and fluffy.
3.Gently stir in the blueberries with a wooden spoon until evenly dispersed.
4.Pour the mixture into a prepared ring mould dusted with a little flour or into a prepared cake tin (for which you would only need half of the mixture) and smooth over with a palette knife. Bake in the preheated oven for 45-50 minutes, or until golden brown and the sponge bounces back when touched. I find even with a good oven, rotating the cake half way through is a good idea.
Leave the cake to cool slightly in the mould/tin before turning out onto a wire cooling rack to cool completely.
5. Beat the icing sugar and butter together in an electric mixer (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
6.Add the Philadelphia in one go and beat until it is completely mixed in. Do not overbeat, as it can quickly become runny and just unusable.
7. Now place your cooled cake on a serving plate and cover the top and sides with the prepared frosting cover with a few blueberries and sprinkle with icing sugar for good measure.