This recipe is from my new favourite cookbook - one I borrowed from the library (and don't ever want to return!) - a Women's Weekly one of course, called "Baking Day". If you can get your hands on it, take look, it's just divine!
Anyway, this is a delicious cake - I just love the blueberries and the syrup gives it such a nice flavour - I'd definitely make this again!
Ingredients
125g butter, softened
1/2 cup caster sugar
2 eggs
1 3/4 cups self-raising flour
1/2 cup buttermilk
3/4 cup blueberries
Vanilla syrup
1/2 cup caster sugar
1/2 cup water
2 teaspoons vanilla extract
Method
Preheat oven to 180 degrees celsius. Grease deep 20cm ring cake pan; line base and side with baking paper.
Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Stir in flour and buttermilk, in two batches: spread mixture into pan. Sprinkle with frozen berries, gently pressing into cake mixture.
Bake cake about 45 minutes. Stand cake in pan 5 minutes before turning, top side up, onto wire rack over tray.
Meanwhile, make vanilla syrup: Combine sugar and water in small pan; store over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 2 minutes. Stir in extract.
Drizzle hot syrup over cake.
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