Naturally delicious real food.

Dream cake with blueberries

This lovely Danish cake has a soft sponge, full of blueberries and a delicious crunchy top. It is taken from the very beautiful book –

 

The New Nordic Recipes from a Scandinavian Kitchen by Simon Bajada

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Dream cake with blueberries

Serves 8

300g plain flour

3 tsp baking powder

3 large eggs

300g caster sugar

90g unsalted butter, melted

2 teaspoons vanilla extract

200ml single cream

175g fresh blueberries

 

Topping

180g unsalted butter

60ml whole milk

300g soft brown sugar

175g porridge oats

 

Pre heat oven to 190 oC (375 oF)

Sift flour and baking powder into a bowl.

In a separate bowl whisk the eggs together with the sugar for 10 minutes.

Sift the flour mixture into the egg mixture. Fold in.

Stir in melted butter, vanilla and cream.

Fold in the berries.

Pour into a prepared 20cm round tin.

Bake for 40 minutes – till middle of cake is firm to touch.

About 5 minutes before cake is ready make the topping.

Mix all the topping ingredients together in a pan and heat until it bubbles. Stir all the time.

Remove cake from oven and increase temperature to 220/430.

Pour caramel topping over the cake and bake for a further 5-7 minutes, until golden brown.

Allow to cool before removing from tin.

Serve with custard/cream or creme fraich

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.