Spring is my favourite season. I love to watch nature slowly waking up. Even though there are still no signs of spring in London, for some reason I believe that it is just around the corner. Each time the sun comes out I hope it is here to stay and only then I remember that it is February.
However, I keep thinking that if I pretend that the spring is here, it might actually come sooner. For example, next week I am going to first bbq of the year and lately I am really tempted to bake something fresh and light to brighten up the days.
My quest to bringing early spring to London starts with this colourful bake. It is a blueberry sponge cake soaked in blood orange cream cheese glaze and topped with light pink blood orange buttercream frosting. For me it seems like a perfect cake for a garden party. It is rich, indulgent and full of fruity flavours. A kind of cake you’d share with friends on a sunny day.
Before I move on to the recipe, I would like to say a special thank you to amazing photographer Gerard Puigmal, who took photos of this week’s bake. Massive thank you!
BLUEBERRY AND BLOOD ORANGE CAKE
320g soft butter
280g (1 1/4 cups) sugar
1/2 teaspooon vanilla
2 teaspoons baking powder
420g flour (about 3 cups)
1 cup blueberries
250g cream cheese
125g (1 cup) icing sugar
Juice of one blood orange
Peel of 2 blood oranges, grated
120g soft butter
180g (1 1/2 cups) icing sugar
2 tablespoons plain yogurt
3 tablespoons fresh blood orange juice
- Preheat oven to 180C. Grease three 20cm cake pans.
- In a large bowl beat together butter, sugar and vanilla until light and creamy.
- Add eggs one at a time beating after each addition.
- In a separate medium bowl mix together flour and baking powder.
- Start adding flour and milk to butter mixture alternating between two and mixing after each addition e.g. add quarter of milk, mix, add quarter of flour, mix and so on.
- Gently fold in blueberries.
- Divide between three pans and bake for about 25 minutes or until toothpick inserted into the cake comes out clean.
- In a food processor or using blender beat together glaze ingredients
- When assembling the cake pour glaze over each layer with last bit of glaze going on the top of the cake.
- Place in refrigerator for at least 3 hours or overnight.
- Beat together softened butter and icing sugar until light and creamy.
- Add yogurt and fresh juice.
- Spread over the cake.
- Decorate the cake with sprinkles or whatever else you want. Use your imagination here.