Christmas Dessert
A friend gave me a recipe called blue clitoria flower butter cake. I couldn’t find the flower; I used blueberry puree and blue food colouring instead. To make a cocoa marbling effect, I used black gel to finish it off. I baked this cake for a good friend to take to her other group of friends, one of whom is hosting an early Christmas celebration.
I took the two whole cake pictures. Then my friend took the cut-up piece of cake for me. I somehow had left this cake recipe in my draft; I had forgotten all about it until my friend reminded me about this cake, as she wanted a similar cake but with strawberries, and she couldn’t find my recipe. Then I realized that I had not posted it for years.
I was worried about what it would turn out like, but after cutting the cake, I am glad that the blueberry purée and colouring came out well with black gel marbling. Most of her friends said the cake looks so nice, moist, and tastes really yummy. Let’s experiment, be creative and courageous, and bake with love!!!
Ingredients
300 ml double cream
250 g butter
250 g plain flour
200 g castor sugar
100 g blueberries plus 1/8 c water, puree
4 eggs
1 1/2 Tsp baking powder
1 Tsp vanilla essence
1/2 Tsp bicarb soda
a few drops blue food colouring
black gel, marble effect
Green shredded coconut
15-20 g shredded coconut
1 tiny drop of green food colouring
Garnish
white shredded coconut
green shredded coconut
blueberries
Method
Make the green shredded coconut
Put white shredded coconut into a bowl and add a tiny drop of green colouring and mix well with a spoon. Set aside in fridge.
Preheat oven 160 degrees C and grease and line 23 cm round spring form pan and set aside. Mix flour, bicarb soda and baking powder together and set aside. Beat butter and castor sugar until creamy and pale about 5-7 minutes. Add egg one at a time, beating well each addition. Then add in double cream, vanilla and blueberry puree, continue beating until combined.
Fold in flour mixture and blue food colouring, mix well until incorporated. Spoon one big metal spoon of batter into the line prepared pan and then squeeze a few lines of black gel, followed by batter and squeeze black gel until base is covered with batter and black gel marling effect. Repeat with batter and black gel marbling effect until batter finished. Squeeze the last of the black gel for marbling effect on top.
Give a couple gentle knocks on the bench top. Bake in oven for 60 minutes or until skewer out clean. Switch off oven and leave cake in for 35 minutes with door shut. Then remove onto wire rack to cool further about 25 minutes in pan. Then flip over to a cake base and let it cool completely before decorating with blueberries around it, green shredded coconut in the middle to make a circle. Then place a blueberry on top of the green shredded coconut. Next place 6 blueberries around the green shredded coconut. Then place a glass bowl on topnear the 6 blueberries, then scatter white shredded coconut around the glass bowl. Carefully lift the glass bowl up. Enjoy it with coffee or tea!!!
Note: You can use clitoria flower if you can find it. Just needed 1 Tbs. Instead of black gel you can use coco emulco or just cocoa powder. You can omit double cream and use sour cream or milk 100 ml. You can add blueberries coulis or make design using icing sugar in your cake.
https://helenscchin.com/2022/12/13/blueberry-marble-cake-with-blueberries-and-shredded-coconut/
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