Kick the Blues Cake – Recipe
I drew up this recipe by accident. I had an excess amount of left over fruit and was thinking of ways to eat it all before it all went off. I thought perhaps I can juice it, but was not thirsty, I could make a fruit salad and invite friends over but no one was in the mood for fruit. Because I was hungry and had a sweet tooth, I searched the cupboards for items need to make a cake. I was on a mission. The reason I use buttermilk apart from its amazing taste in baked goods, was I had eaten buttermilk pancakes for breakfast and thought, why not have this in a cake?!
- 125g butter, softened or melted
- 1/2 cup caster sugar or normal sugar
- 3 eggs, lightly beaten
- 1 1/2 cups self-raising flour, sifted
- 1/2 cup buttermilk
- 2 teaspoons boiling water
- Desiccated coconut
- Blueberry Jam
- 2 apples
- 2 pears
Preheat oven to 170°C. Grease a 20cm (base) round cake pan with butter. Peel and Cut up the fruits into thin pieces half the size of your finger. I don’t believe in electric mixers, so juts use a wooden spoon mixing the butter, sugar and butter milk adding 1 egg at a time continually beating.
Add half the flour at a time and stir gently to combine. Repeat this process with remaining flour. Add the boiling water and 4 tablespoons of jam. Keep stirring and folding mixture together until lumps are smoothed out.
Add thinly cut fruit pieces and gently combine into mixture.
Pour mixture into baking pan, smoothing it out. Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean.
Leave in baking pan for approx 10 minutes to avoid the cake from splitting.
When cooled down, add a generous amount of desiccated coconut on the top with a sprinkle of sugar. The cake should be moist and served with double cream or ice cream.
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