Blueberry, Blackberry & Soured Cream Cake with Cheese Cake Frosting


Distracted from the books again, but this time in the shape of an amazing cake recipe from the BBC GoodFood website.  This recipe is full of all the right things, but far from healthy, although I do trick myself into thinking a cake like this is good for you… it does contain fruit after all.  Anyway, what’s life without a little indulgence ehe?

This recipe is super easy and looks really pretty too, but most of all it tastes…well…find out for yourself, I swear you WILL love it 😛 oooo and the cream cheese and soured cream frosting with those beautiful little berries as they pop in your mouth….mmmmmhmm….

I wish I had made this cake in the morning to capture an image in the best of the day light, but artificial just had to do as I was definitely not going to let this little beauty tease me until morning.

You can find the recipe here.  The only adjustment I made was reducing the sugar  from 175g to 100g and used half blueberries, half blackberries. The tanginess of the blackberries really balanced out the sweetness of the frosting making it very moreish.

Purple Birthday Cake


Since last weekends little disaster, I have felt a little shy in the kitchen and uninspired to experiment.  I know every disaster can only lead to a better success, but I just can’t seem to find the will power.

However, I think I’ve finally come to the decision on which birthday cake I should try to make for my 30th.  I found it here, but super surprised by the colour the egg plants give to the cake.  I’m not completely convinced they will make my cake as vibrant a purple as you see in the image, so I thought that if I purée 200g of blueberries and add it to the batter they may produce a vibrant colourful cake.  I’m not too sure though.  I’m a little worried the cake will turn out a washed out grey colour.  Only one way to find out!

If you know what the results might be, please post your advice.  I will appreciate any help I can get.

I really want this cake to look and taste impressive.

I’m so excited it’s almost the weekend.  I know it’s a pretty scary birthday to celebrate, but I’m actually really looking forward to it. It is only a number after all.  Another excuse to splash out on some Champagne :D.

Anyway, here is the recipe I’m gonna try out tomorrow night for Sat.  Please advise if you know it definitely won’t work.

Eggplant and blueberry Cake Ingredients:

  • ½-cup margarine
  • ¼-teaspoon salt
  • ½-cup sugar
  • 1-teaspoon baking powder
  • ½-cup honey
  • 1-teaspoon cinnamon
  • 2 egg whites
  • pinch of nutmeg
  • 2 cups grated eggplant
  • 200g frozen blueberries
  • ½-teaspoon ground cloves
  • 1½-cups white flour
  • 1-cup nuts (optional)

Frosting

  • 3 ounces cream cheese
  • 2 tbsp honey
  • 100g white chocolate

Directions:

  1. Preheat the rice cooker on cake setting to 55min.
  2. Cream the margarine in a medium-sized bowl until soft and whipped, then add the sugar and honey until mixture is light and fluffy.
  3. In another bowl sieve the flour, salt, baking powder, cinnamon, nutmeg, cloves, and nuts to thoroughly combine.
  4. Blend the frozen blueberries until smooth.
  5. Stir the grated eggplant and the blueberry purée into the butter/sugar/honey mixture
  6. Add the flour mixture to the sugary butter mixture and combine by hand to incorporate just until the flour has mixed in.
  7. In a separate bowl whisk the egg whites to a firm peak then fold into the batter.
  8. Pour the mixture into a cake pan and bake for about a half hour to forty-five minutes, or until a toothpick comes out clean.
  9. This cake can be topped with cream cheese-vanilla icing made with a mixture of 3 ounces of cream cheese and 1 cup of confectioners’ sugar, and 1 T of vanilla. Drizzle the icing over the cake and then top with a light sprinkle of nutmeg.  (I’m going to try a cream cheese and white chocolate frosting)

Rice Cooker Blueberry & Lemon Cream Cheese Pound Cake.


I have tried to decide on a cake to bake for my big birthday night out on Saturday.

Here’s the criteria;

  • I’m not so fussed about it being healthy.  If it is then it’s a bonus.
  • I want it rich and decadent
  • Delicious
  • Amazing
  • Beautiful
  • colourful
  • Not too delicate as it has to travel 45 minutes to the restaurant.

My first thought was a red velvet cake due to its boldness in colour and style.  Unfortunately  none of my local supermarkets stocked enough red food colouring, so that was that option out of the window.  I actually can’t seem to justify using so much food colouring either.  They do look really pretty though.

Do you think the cake would turn a beautiful purple if I used grated aubergine skins and blueberry purée?

Anyway, whilst I was rummaging around other foodies blogs I stumbled upon a beautiful blueberry sponge cake with cream cheese frosting, which looked toooo good to pass by.   This one was quickly marked in my favourites.

The cream cheese in the frosting of this recipe reminded me that I have always wanted to try out a baked cheese cake recipe in my rice cooker.  You see, baked cheese cakes here in Japan are the best you will try.  They are so simple, containing the main flavours, cheese and the zest of lemon, but they just look too plain for a 30th birthday party.  I have never really liked the biscuit bases in the ones I have tried before and the filling is always too creamy for me.  However, they do look colourfully impressive, with all the various combinations of fruit don’t they?

Decisions, decisions.  Cheese cake or blueberry cake???

So, I thought, why not join both cake ideas?  It would have been too much of a risk experimenting on the friday night before the big night out, so today is the day the cake experimentation began.

The results?  So far so good.  It has risen at least, and looks promising.  I am now waiting for it to cool completely before taking it out of  ‘Benri’ for a photo shoot.

Ok, the results are in.  Just as I thought.   A superficial disaster!!  I will say this though, it is absolutely delicious.   Try out the recipe in a regular oven, it is yummy.

I’m going to try this one again, but not using a ring tin next time.  My tin was useless. It wasn’t stick proof and wasn’t greased enough 😦 I think I’ll save it for the fruit terrines in future.

At least you can always rely on the sun to make any disaster look pretty, ehe?

For the cake, which is beautifully rich and lemony, here’s the recipe.

Ingredients

  • 200g cream cheese, at room temperature
  • 2 tbsp whole milk
  • 1 cup superfine sugar (caster sugar)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs, separated
  • 1 1/2 cup all purpose flour
  • juice and zest from  lemon juice
  • 1 tsp apple cider vinegar
  • 100g butter
  • 1 cup blueberries (fresh or frozen)

Directions

  1. Pre-heat your rice cooker on the cake setting.
  2. Grease the rice cooker pan with butter or oil.
  3. sift the flour 3 times, on the 3rd time sift in the baking powder and soda
  4. Beat cream cheese with milk to soften.
  5. mix the butter and sugar together until fluffy
  6. Add the egg yolks then mix until smooth.
  7. mix in the cream cheese mixture, vinegar and the lemon juice & zest to the butter mixture
  8. In a separate bowl, beat egg whites until fluffy.
  9. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
  10. mix in the blueberries
  11. Pour into the bundt cake tin (make sure it fits in your rice cooker first) then insert the tin into the rice cooker pan and smooth the surface.
  12. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
  13. be careful not to open the lid until it has been in the oven for at least 20 minutes.