Adapted from: ‘Huckleberry’ by Zoe Nathan
Yield: 25cm / 10-inch Cake
As you may have already realised, I love all things to do with blueberries. Therefore, when I came across a cake in one of my new cookbooks – ‘Huckleberry’ by Zoe Nathan – I knew that I just had to try it. I have had to rework the receipe as it originally used cornmeal, an ingredient that is not readily available in Australia.
Instead of the cornmeal I used polenta and it adds a great texture to the cake, making it wonderfully chewy with little ‘pops’ of tart blueberry juiciness. The cake is not overly sweet, rather buttery with a great crunch from the raw sugar topping. I think it makes an ideal afternoon teacake as it is also very easy to whip up.
Please don’t use frozen blueberries, however should you not be able to get fresh blueberries try using another type of fresh berry such as raspberries, strawberries, blackberries etc.
TIME:
- 20mins Preparation + Overnight for the unsalted butter and eggs
- 70mins Baking
EQUIPMENT:
- Mixmaster w/ Paddle Beater Attachment
- 25cm / 10-inch Springform Cake Pan
- Spatula / Rubber Scraper
- Kitchen Scales
- Measuring Spoons
- Measuring Cup
- Mixing Bowls x2
- Wire Rack
- Baking Paper
INGREDIENTS – Cake:
Ingredient |
Note | Weight (Metric) | Weight (Imp.) | Volume |
Unsalted Butter | Room TemperaturePlus more to butter pan | 200g | 7.1oz |
¾ cup + 1 tbsp |
Caster Sugar |
Also known as Superfine Sugar | 220g | 7.8oz | 1 cup |
Salt |
1 tsp |
|||
Eggs – Large |
Room Temperature | 2 | ||
Vegetable Oil | 80ml | 2.7 fl oz |
⅓ cup |
|
Maple Syrup |
Best Quality | 80ml | 2.7 fl oz | ⅓ cup |
Vanilla Extract |
1 tbsp |
|||
Plain Flour |
Also known as All-Purpose Flour | 180g | 6.3oz | 1½ cups |
Polenta | 120g | 4.2oz |
¾ cup |
|
Baking Powder |
2½ tbsp | |||
Baking Soda |
1 tsp |
|||
Natural Yoghurt |
250ml | 8.4 fl oz | 1 cup | |
Ricotta | 125ml | 4.2 fl oz |
½ cup |
|
Blueberries |
Fresh | 250g | 8.8oz | 2 cups |
Raw Sugar |
2 tbsp |
METHOD – Cake:
- Pre-heat oven to 180°C / 350°F
- Butter the cake pan and line the base with baking paper
- In a measuring jug, whisk together the oil, maple syrup and vanilla extract
- Sift together the flour, polenta, baking powder, and baking soda in a bowl and whisk to combine
- Combine the yoghurt and ricotta in another bowl, whisking until blended
- Place the butter, sugar and salt into the bowl of a mixmaster and beat on medium-high until light and fluffy
- Scrap down the bowl to ensure that everything fully incorporated
- Add the eggs one at a time, beating well to ensure each are fully incorporated
- Scrap down the bowl to ensure that everything fully incorporated
- Turn the mixer to low and very slowly add the oil and maple syrup mixture until just combined
- Scrap down the bowl to ensure that everything fully incorporated
- Add both the flour and yoghurt mixture and mix until just incorporated – be careful not to over mix
- Scrap down the bowl to ensure that everything fully incorporated
- Scrape the batter into the prepared cake pan and smooth until you have an even layer
- Sprinkle the blueberries and raw sugar on top of the cake
- Bake for 70 minutes or a toothpick inserted comes and clean and the cake is golden brown
- Leave to cool in the pan for 15 minutes
- Remove cake from pan and leave to cool completely on a wire rack before inverting the cake right side up onto a serving plate
The cake will keep in an air tight container in a cool place for 2 days – I recommend serving it warm and with either icecream or cream.
I for one will be the first to admit i don’t like Polenta. To me it is in the same category as Cous Cous. Bland, lifeless Boring.
But Boy oh boy! The Polenta makes this. the little pops of polenta as you eat the cake is a nice refreshing surprise. A+ will eat again.
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