Who's loving the berry warm weather? Mood: fruits and flowers. Blueberry and rose cake, light moist cake with a sweet taste from the blueberries and a fragrant flavour from the rose water. Recipe inspired by Sugar et al.
Ingredients:
For the cake:
-4 eggs
-3/4 cup sunflower oil
-1 cup milk
-1/2 tsp rosewater
-3 cups self raising flour
-1 and 1/2 cup caster sugar
-1/2 cup blueberries (fresh or frozen)
For the blueberry buttercream:
-250 g unsalted butter, softened
-3 cups icing sugar
-3 tbsp fresh blueberry puree, strained
-1/2 tsp vanilla essence
Method:
1. Pre heat the oven to 180C. Grease a baking tin and line it with baking paper.
2. Whisk the eggs, sunflower oil, milk and rosewater together. Next add the self raising flour and sugar and beat until smooth. Fold in the blueberries and then pour the mixture into the tin. Bake for 20-25 minutes.
3. Once baked, remove from the oven and place on a cooling rack, leave to cool completely.
4. Whilst the cake is cooling, start on the buttercream. Using a food processor mix the butter until pale. Add 1 cup of icing sugar and mix again until smooth. Add the blueberry puree and 2 cups of icing sugar, mix until well combined.
5. With the cake completely cooled, frost with the blueberry buttercream. Decorate with blueberries. ENJOY!!! XXX
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