Sunday, June 1, 2014

Recipe for the best Blueberry Ginger Cake ever

Way back when I met The Rocket Man in Cork (like, 2 weeks ago) I was inspired. The man introduced me to 2 recent food loves: pickled grapes (amazing atop salads with some yogurt) and his handcrafted, limited addition, made with care and attention, cordial. His Blueberry and Ginger cordial got me to wondering if I could use it in a cake. Experiment done. Result = lovely. Here is the recipe.

Blueberry Ginger Cake

Blueberry Ginger Cake

Serves 8


110g Irish salted butter (soft, room temperature)
140g Caster sugar
3 Free-range eggs (room temperature)
175g plain flour
¼ tsp baking soda
½ tsp / 3g ground ginger
125ml low fat natural yogurt
30ml The Rocket Man Rocket Fuel Blueberry & Ginger Cordial + 60ml for drizzling later
60g frozen blueberries

Vanilla Icing
The Rocket Man Rocket Fuel Blueberry & Ginger Cordial (about 30ml or so)
Fresh blueberries for garnish

Preheat your oven to 180 C / 350F Gas 4. Line a 7" round cake tin with parchment/baking paper.

Bowl #1: Sift the flour, baking soda and ginger in a bowl

Bowl #2: Mix the butter and sugar together until light. Add one egg at a time, mixing well after each egg. Gently fold in the floury contents of Bowl #1. Fold in the yogurt and 30ml cordial until just nearly combined. Fold in the frozen blueberries. 

Spoon the batter into your lined cake tin. Bake in the centre of your oven for 30-40 minutes. When the cake is set and hot out of the oven, slowly drizzle 60ml cordial evenly on top. This will soak into the sponge cake. Cool completely.

To frost the cake, stir some cordial into your favorite icing. Combine it completely or leave it swirly - it's up to you. Top your cake and garnish with some fresh blueberries. Enjoy!

Twitter: @carynascakes
Facebook: Caryna's Cakes
Phone: 086 0703425
Address: Terenure Enterprise Centre, 
17 Rathfarnham Road, Terenure, 

Dublin 6w, Ireland

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