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On the Menu - April 2016
With Mother's Day only a couple of weeks away, I thought I'd share these two delicious cakes with you. One is made from scratch, the other uses a bought sponge cake for convenience. Of course if you make sponges you can use a homemade cake, but I often buy double sponges marked down to $2 and freeze them for desserts like Regal Creme Cake or a trifle.
Yoghurt Blueberry Coffee Cake
One of the most wonderful summer fruits is blueberries. Not only can they be stored in many different ways, they make a wonderful addition to many recipes. Fresh blueberries are very expensive, but they do grow easily in a backyard garden. Dried blueberries are not quite as expensive and of course you have the benefit of them being easily stored in the pantry. This recipe uses frozen blueberries, readily available at your supermarket.
One of my favourite blueberry recipes is blueberry coffee cake and this recipe is just right for a Mother's Day afternoon tea.
Ingredients:
½ cup of salted butter, softened
1 cup sugar
3 eggs, beaten
½ tsp of vanilla
½ tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¼ teaspoon of salt
2 cups plain flour
1 cup vanilla yoghurt
2 cups fresh blueberries (Option: if using frozen berries, be sure to thaw before adding to mixture)
Topping:
1 cup brown sugar
¼ cup butter, softened
½ cup plain flour
Method:
Preheat the oven to 170 degrees Celsius.
In a large bowl cream together butter and sugar until crumbly.
Add the 3 slightly beaten eggs and mix well.
Add the vanilla, cinnamon, baking powder, baking soda, and salt and blend until smooth.
Mix in half of the flour and half of the yoghurt. When blended, add the remaining flour and sour cream and blend again.
Using a spatula or a large spoon, stir in the blueberries. Mix well. The mixture will turn blue or lavender.
Lightly spray a 22 x 32cm baking dish and pour in the blueberry mixture. Set mixture aside while you make the topping.
In a small bowl, cream together the brown sugar and softened butter. Using a spoon, add the flour a little at a time until the topping is crumbly.
Scatter brown sugar crumbs on top of the blueberry mixture.
Lightly tap the pan on the benchtop to make sure the batter is distributed evenly. Bake for 40 minutes.
Serve warm straight from the oven with hot coffee or cold milk, or if you want to use it as a dessert, cool and serve with fresh cream, ice cream, canned peaches or custard.
One of the most wonderful summer fruits is blueberries. Not only can they be stored in many different ways, they make a wonderful addition to many recipes. Fresh blueberries are very expensive, but they do grow easily in a backyard garden. Dried blueberries are not quite as expensive and of course you have the benefit of them being easily stored in the pantry. This recipe uses frozen blueberries, readily available at your supermarket.
One of my favourite blueberry recipes is blueberry coffee cake and this recipe is just right for a Mother's Day afternoon tea.
Ingredients:
½ cup of salted butter, softened
1 cup sugar
3 eggs, beaten
½ tsp of vanilla
½ tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¼ teaspoon of salt
2 cups plain flour
1 cup vanilla yoghurt
2 cups fresh blueberries (Option: if using frozen berries, be sure to thaw before adding to mixture)
Topping:
1 cup brown sugar
¼ cup butter, softened
½ cup plain flour
Method:
Preheat the oven to 170 degrees Celsius.
In a large bowl cream together butter and sugar until crumbly.
Add the 3 slightly beaten eggs and mix well.
Add the vanilla, cinnamon, baking powder, baking soda, and salt and blend until smooth.
Mix in half of the flour and half of the yoghurt. When blended, add the remaining flour and sour cream and blend again.
Using a spatula or a large spoon, stir in the blueberries. Mix well. The mixture will turn blue or lavender.
Lightly spray a 22 x 32cm baking dish and pour in the blueberry mixture. Set mixture aside while you make the topping.
In a small bowl, cream together the brown sugar and softened butter. Using a spoon, add the flour a little at a time until the topping is crumbly.
Scatter brown sugar crumbs on top of the blueberry mixture.
Lightly tap the pan on the benchtop to make sure the batter is distributed evenly. Bake for 40 minutes.
Serve warm straight from the oven with hot coffee or cold milk, or if you want to use it as a dessert, cool and serve with fresh cream, ice cream, canned peaches or custard.
Regal Crème Cake
A quick and pretty dessert, just perfect for Mother's Day! Other fruit can be substituted.
Ingredients:
1 20cm double sponge (from the supermarket bakery or homemade)
500g frozen berries, thawed
300ml cream, whipped
1 cup of fresh strawberries
Method:
Cut the two layers of sponge cake in half horizontally to yield a total of four.
Puree the thawed berries in a blender and pour into a bowl.
The sides of the cake are not frosted so try to keep fillings on top of the cake. Arrange your first layer of cake on the serving plate. Lightly coat the top of the cake with berry puree. Follow this with a thin layer of whipped cream and another layer of cake. Repeat until all ingredients have been used.
Garnish bottom edge of cake with the fresh strawberries, either whole or sliced. Cover lightly and keep chilled until ready to serve.
A quick and pretty dessert, just perfect for Mother's Day! Other fruit can be substituted.
Ingredients:
1 20cm double sponge (from the supermarket bakery or homemade)
500g frozen berries, thawed
300ml cream, whipped
1 cup of fresh strawberries
Method:
Cut the two layers of sponge cake in half horizontally to yield a total of four.
Puree the thawed berries in a blender and pour into a bowl.
The sides of the cake are not frosted so try to keep fillings on top of the cake. Arrange your first layer of cake on the serving plate. Lightly coat the top of the cake with berry puree. Follow this with a thin layer of whipped cream and another layer of cake. Repeat until all ingredients have been used.
Garnish bottom edge of cake with the fresh strawberries, either whole or sliced. Cover lightly and keep chilled until ready to serve.