WHITE CHOCOLATE AND BLUEBERRY RING CAKE

I was deciding what cake to make for a birthday and thought I would take advantage of coming home for the Easter holidays and being surrounded by cooking utensils of all shapes and sizes: a huge contrast from having to use a pan as a mixing bowl and any clean crockery as a measuring jug at uni. This is the first time I have ever used the ring baking tray and I would definitely recommend it for that added flare which makes it perfect for celebrations!

This is a slight alteration of a Hummingbird recipe.

INGREDIENTS.

FOR THE CAKE:

30cm ring baking tray well greased with additional flour sprinkled on all sides

-350g butter softened to room temperature                                                                    

-350g caster sugar

-450g plain flour                                                                                                  

-1tsp vanilla extract

-2 tablespoons and then 2 teaspoons baking powder

-280ml soured cream

-250g fresh blueberries roughly 2 packs

-100g white chocolate chopped roughly into small chunks

-1 pack mini eggs crush these before opening the bag

FOR THE ICING:

-188g philadelphia or any cream cheese of your choice

-40g butter softened to room temperature

-450g icing sugar

Combine all ingredients ensuring there are no lumps of butter or sugar. Leave in the fridge to cool.

METHOD:

Preheat the oven to 170°. Whisk the butter and sugar until the mixture is fluffy. This might be easiest with an electric whisk, but it is achievable by hand if such luxuries aren’t available! Break the eggs in a separate bowl to ensure they’re not bad, and whisk thoroughly. Add the eggs, vanilla, baking powder, and eventually the soured cream. The mixture should be fluffy!

Stir in the blueberries gently so as not to break them apart. MAKE SURE TO LEAVE SOME BLUEBERRIES TO DECORATE WITH.

Pour the mixture into the cake tin. Then add the chocolate chunks, evenly dispersing them around the tin and pushing them into the mixture. My cake took 1 hour to cook, however check after 40 minutes just incase!

Wait until the cake is completely cool before icing to prevent the icing from partially melting. I also think it tastes far better cold! Then decorate with the mini eggs and remaining blueberries!

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Pre-icing photo. Picture does not do it justice, but the cake tin leaves incredibly satisfying patterns on the cake!
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Post-decorating. I added some white chocolate shavings for good measure…

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HAPPY BAKING!

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