Thursday, June 20, 2013

Orange Cake with Blueberry Cream

After a very long time!

I made this eggless cake for a Dessert Making Competition. This is nutritious, fiber rich and absolutely scrumptious!


Orange Cake

You Need:

Self raising/all purpose flour – ¾ Cup
Whole Wheat flour – ¾ Cup
Butter – 30 gm (@ room temp)
Olive Oil - 70 ml 
Light Brown Sugar – ¾ cup
Warm Water – 120 ml
Ground Cinnamon – 1/2 tsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Juice of Whole Sweet Orange - 1 (Big) 

What to do...

1. Pre heat the oven to 200 C for 10 minutes
2. Grease a round cake pan line base with Parchment paper
3. Beat the wet and dry ingredients separately
4. Then fold them gently together and mix them
5. Now, transfer the mixture to the prepared cake pan
6. Bake it for 10 minutes @ 200 C
7. Then reduce the temperature to 180 C and bake it for 5 - 10 more minutes (or till done)
8. Allow it to cool (I let it to cool for 3 hours).

Blueberry Cream

You Need:

Unsalted Butter Softened - 170 gm  
Sifted Icing Sugar - 3 cups 
Fresh Blueberry Puree - 1/4 Cup 
Blueberry Juice - 4 Tbsp 
Orange zest - 1/2 Tbsp 
Vanilla Extract - 1 tsp 
Kosher Salt - 1/8 tsp 
Whipping Cream - 4-6 tbsp 

What to do...

1. Puree blueberries and strain through a fine mesh sieve
2. Set aside berries and juice in separate small bowls
3. In an electric mixer, on medium speed, fold the cream, butter and salt until smooth
4. Now lower the mixer speed to medium-low and slowly add (in order) icing sugar, vanilla extract, blueberry puree, blueberry juice and orange zest
5. Now, adjust the mixer speed to medium and beat until light and fluffy
6. Finally, if needed, add 1 tbsp cream at a time until the frosting is in a spreadable consistency

Dress the cake, and enjoy!