Thursday, August 12, 2010
Blueberry and Vanilla cake. Yumbo Bumbo
I cooked this little Blueberry and Vanilla cake up last night and the smell through the house was divine and it tastes delicious. My only concern is that it was just a bit on the dry side towards the bottom so I'm asking any cake experts if or what I can do to keep or get some moisture in the bottom of my cake. Any takers?
I think it's a keeper and I'll cook it again but I'd like it with a bit moisture.
Blueberry and Vanilla cake
1 cup extra light olive oil
3 eggs (I used 2 average eggs and 2 bantam eggs)
¾ cup caster sugar
2 tsp vanilla extract
2 ½ cups SR flour, sifted
¾ cup milk
1 cup blueberries
Preheat oven to 160º. Grease and line cake tin. Place oil, eggs, sugar and vanilla in a bowl - whisk to combine. Add half flour, stir to combine. Add half milk stir to combine. Repeat with remaining flour and milk. Pour mixture into prepared cake tin. Sprinkle with blueberries. Bake for one hour. Check cake is cooked by inserting a toothpick. Stand in cake tin for 10 minutes.
Recipe courtesy of “A Woman’s Look at Camping & Cooking" via Go Camping Australia Magazine
Cheers and happy cooking