Tuesday 14 May 2013

Blueberry and Vanilla Bean Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Blueberry and Vanilla Bean Cake. I baked this cake last week because I had to use up some blueberries that I had lying around in the fridge. I came across this recipe for a cake, and then I had to add my current favourite ingredient - a vanilla pod! The cake was then topped with a cinnamon crumble topping, and was delicious when baked! I had a slice with vanilla ice cream, whereas my mother opted for hot vanilla custard - both were yummy!

A Simple List of Ingredients:

1. Unsalted Butter
2. Plain Flour
3. Light Brown Sugar
4. Caster Sugar
5. Self-Raising Flour
6. Eggs 
7. Vanilla Pod
8. Ground Cinnamon
9. Fresh Blueberries
10. Milk

Bismillah, let's bake a blueberry cake!

Preheat the oven to Gas Mark 4.

Grease and line a square cake tin.

Take 8 ounces softened unsalted butter.

Put the butter into a mixing bowl.

Measure out 8 ounces caster sugar.

Add sugar to the butter.

Whisk until light and creamy.

Take 3 eggs.

Crack them ..

.. and add them to the mixing bowl.

Whisk until combined.

Slit open a vanilla pod, and scrape out the seeds, and add to the mixture.

Whisk until all the vanilla specks are evenly distributed.

Weigh out 10 ounce self-raising flour.

Chuck the flour into the mixing bowl.

Fold into combine, and add a drop of milk.

Keep folding until just combined.

Take 1 cup fresh blueberries.

Add the blueberries to the bowl.

Mix until just combined.

Put the mixture into the prepared cake tin, and smooth out. Set aside whilst you make the crumb topping.

For the topping, take 2 ounces light brown sugar.

Add 2 ounces sugar.

Add 2 tablespoons plain flour.

Add 1/4 teaspoon ground cinnamon.

Add 3 tablespoons cold butter.

Mix with your fingers until combined.

Sprinkle over the cake batter. Bake at Gas Mark 4 for 40 minutes.

Now, wash up all the dishes you've used. If you want to bake or cook, you must wash up. The two come hand in hand!

Once baked, allow to cool in the tin.

Place onto a stand, and dust with icing sugar.

Slice and serve with ice cream or custard!


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