Wednesday, 4 September 2013

Blueberry Lime and Mint Drizzle Cake

 
I love bluberries, and I love just eating them like that, ofcourse I only buy them in season even though we get them all year around , but I buy them when they are in abundence and then it is not that expensive.
Actually I think I do that with most of my fruits unless if I am giving a party and then I need a particular fruit for dessert then I might buy them, out of season.

First time I made this cake was in the begning of August when Shyama had six friends from her college for a weekend, ofcourse we have no place for so many people to stay, but my FIL is having a apartment which is not occuiped and Shyama is officially staying in that place as FIL doesn't want to give the place for rent anymore and the apartment is under his apartment.
So all of these kids stayed there for the weekend to the delight of my FIL as then there is lots of noise with kids going up and down plus they went upstairs to cook their dinner and also Sunday morning as it is traditional that they have crossiant, pistole etc... when he went to buy his sunday morning bread goodies he bought for all these kids and he asked them over for breakfast :-)

As a welcome things for the kids I made this cake for them. But then I coudn't taste it as I took the whole cake that side.
And anyway as it is still bluberries are aroung I thought I will make this cake for a sunday afternoon coffee and we all loved it.
I didn't add so much sugar and mint and I used lime.
Which I have written in a another color in the recipe.



Original Recipe from Delicious Magazine












 
 

Ingredients
  1. 115g very soft butter, plus extra for greasing
  2. 25g fresh mint, leaves picked ( Used only 2 tbsp of chopped fresh mint)
  3. 250g fresh blueberries
  4. Finely grated zest and juice of 1 large lemon (used lime)
  5. 250g plain flour
  6. 2 tsp baking powder
  7. Pinch of salt
  8. 225g caster sugar ( 150 gm sugar)
  9. 2 large free-range eggs
  10. 120ml whole milk
  11. 25g desiccated coconut (Didin't add the coconut)
  12. 100g granulated sugar, plus extra for sprinkling

Method

  1. 1. Position a shelf in the middle of the oven and preheat it to 180°C/fan160°C/gas 4. Grease a 900g loaf tin (it should measure about 11cm x 22cm across the top) and line with baking paper.
  2. 2. Finely chop about a quarter of the mint leaves (to yield 1 tbsp). Put the blueberries into a bowl and stir ?in 1 tsp of the lemon juice and the chopped mint, then set aside. Sift together the flour, baking powder and salt in a bowl.
  3. 3. Using an electric hand mixer, cream the butter and caster sugar together in a large mixing bowl for 5 minutes until ?pale and slightly fluffy. This will be a little harder than usual because of the high proportion ?of sugar, but it will eventually come together and become much paler in colour. Beat in the lemon zest. Beat in the eggs, one at a time, adding 1 tbsp of the sifted flour with the second egg. Add the milk gradually, folding in large spoonfuls of the remaining flour until the mixture is smooth, then fold in the desiccated coconut.
  4. 4. Spoon one-third of the cake mixture into the bottom of the prepared loaf tin and scatter ?over one-third of the blueberries. Repeat twice more, ending with a layer of blueberries. Bake for 60-70 minutes or until a skewer inserted into the middle of the cake comes away clean.
  5. 5. While the cake is cooking, make the topping. Put the rest of the mint leaves and 2 tbsp of the granulated sugar into a mortar or small bowl and pound with the pestle or the end of a rolling pin until it forms a bright green paste. Stir in the remaining lemon juice (about 3-4 tbsp) and leave to infuse. When the cake comes out of the oven, leave it to cool for 5 minutes. Meanwhile, strain the minty lemon juice through a clean tea strainer into a bowl, pressing out as much of the juice as you can. Stir in the remaining granulated sugar.
  6. 6. Spoon the minty lemon and sugar mixture over the cake and leave it to cool. Remove the cake from the tin, peel off the paper, then sprinkle the top lightly with a little more sugar. Serve cut into thick slices

12 comments:

Veena Theagarajan said...

looks yummy love the texture of it

Gloria Baker said...

Look really delicious Finla!!

Priya Suresh said...

Such a gorgeous,moist and elegant cake, wish i get few slices to enjoy with my cup of tea for my breakfast.

Denise Browning said...

What a gorgeous and fruity coffee cake...I'll grab a fork!!!

Anjali Koli said...

Yummy! I could eat a lot of that loaf. Nice bake Finla.

Angie Schneider said...

A stunning blueberry cake, Finla. So are those photos.

riseofthesourdoughpreacher said...

What an interesting mix of flavors, I am definitely bookmarking this...hope I find the time to try it.
Have a lovely day
Lou

Asha Shivakumar said...

A really nice idea of using mint in the cake. It must taste so fresh and good. Wish I could have a slice.

sra said...

I would have thought blueberries wouldn't be expensive in the West. But from your post, I get the impression they are - do they not grow in Belgium?

arfi binsted said...

I love blueberries. When summer is here, they are the most berries I eat and bake. Looking lovely, Finla.

X
Arfi

arfi binsted said...

I love blueberries too. When summer comes, they are the most berries I eat and bake. Looking lovely, Finla.

X
Arfi

Finla said...

Sra in ths season we get half kilo for 3 euros 50 cent, and when it is not in season for 10 months we have to pay 1 euro 50 cent and more for a small box of 100 gm. That is why i said it is expensive when it is not in season. There are farms growing them but not that many farm grow .