This is my last week at work. Sob. I’ve been here an eye watering SEVEN YEARS. Therefore, it is time for pastures new. As we all know, one of the best places to take a cake if you want applause and appreciation is work. When the day is long and you just want to go home, or you’re just greedy like me, cake is often what cheers up the day. So I felt I owed it to my colleagues to bake them something special. And here it is, ta-dar!!!
A two-layer red velvet with cream cheese frosting and blueberries to decorate.
Everything about this recipe I stole from here:
I added the blueberries myself though as I thought they’d look good and taste nice. And they did! I used tins smaller than the recipe said so had a fair bit of cake left over. I whizzed some of it in a small blender to get the crumbs. Makes a nice decoration don’t you agree?
Now I have to be honest. I did NOT like the cake at first. I tried some without the icing and thought it tasted barely of chocolate, not sweet enough and the texture was funky. But actually, when fully constructed with the super sweet icing and blueberries I was amazed, it tasted damn good! Super rich and slightly sickly in that lovely way birthday cakes often are, this is most definitely a treat cake. You know by just looking at it your arteries have shriveled a bit. But I think that sometimes cake is worth risking death for 🙂
The upside down cake has to be one of the easiest and tastiest cakes to bake. Having decided to indulge in a bit of baking I found a great recipe for a blueberry version in one of my cook books ‘Step-by-step baking’ by Caroline Bretherton (highly recommended by the way, it has everything in it with yummy photos). I managed to convince myself, again, that it was healthy. What? *looks shifty* It contains fruit! Plus it’s purple. Hurrah! If you would like to know how I baked this cake then read on…
- 150g (5.5oz) unsalted butter, softened, plus extra for greasing
- 150g (5.5oz) caster sugar
- 3 eggs
- 1tsp vanilla extract (not essence. Never essence)
- 100g (3.5oz) self-raising flour
- 1tsp baking powder
- 50g (1.75oz) ground almonds
- 250g (9oz) fresh blueberries
I used an 8 inch loose bottom cake tin.
- Preheat the oven to 180 degrees C (350 degrees F/Gas 4) and place a baking sheet inside. Grease the cake tin and line the base with baking paper.
- Cream together the butter and sugar until light and fluffy (use an electric whisk to save time!)
- Gradually beat in the eggs and vanilla extract, whisking well between each addition, until well combined.
- Sift together the flour and baking powder, then add the ground almonds, and fold into the batter.
- Tip the blueberries into the tin so that they cover the whole base and spread the batter gently over them.
- Bake the cake on the baking sheet in the centre of the oven for 35-40 minutes until golden brown and springy to the touch. A skewer should come out clean.
- Leave to cool for a few minutes before removing from the tin. Now for the fun bit…place a plate on top of the tin, turn everything upside down and then carefully lift off the tin. Ta-dah! Blueberry upside down cake.
- Eat immediately.