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)
- 3 ounces cream cheese
- 2 tbsp honey
- 100g white chocolate
- Preheat the rice cooker on cake setting to 55min.
- Cream the margarine in a medium-sized bowl until soft and whipped, then add the sugar and honey until mixture is light and fluffy.
- In another bowl sieve the flour, salt, baking powder, cinnamon, nutmeg, cloves, and nuts to thoroughly combine.
- Blend the frozen blueberries until smooth.
- Stir the grated eggplant and the blueberry purée into the butter/sugar/honey mixture
- Add the flour mixture to the sugary butter mixture and combine by hand to incorporate just until the flour has mixed in.
- In a separate bowl whisk the egg whites to a firm peak then fold into the batter.
- 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.
- 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)