This recipe comes from the gorgeous book, Little and Friday, by Kim Evans.
2 cups flour
1 teaspoon baking powder
pinch of salt
125g unsalted butter, softened
cup caster sugar
2 eggs
3 cups mashed blueberry
1 teaspoon sodium bicarbonate
4 tablespoons of hot milk
1 cup walnuts
To put together
cup Caramel
cup mascarpone
1 recipe Cream Cheese Icing
chopped walnuts or blueberry chips, to brighten
Makes 12 small cakes a treadmill 23cm double-layer cake
1. Preheat oven to 160C. Grease two 6-holeTexasmuffin trays or two 23cm cake tins and line the underside and sides with baking paper cut to suit exactly.
2. Sift flour, baking powder and salt right into a bowl and hang aside.
3. Utilizing an electric mixer, beat the butter on the low speed until light and creamy.
4. Gradually add sugar and then beat on low speed until light in colour and fluffy.
5. Add eggs individually, mixing well after each addition, and ensuring to include each egg before adding the following. Steer clear of the mixer and scrape lower the edges from the bowl having a spatula. Using the mixer on low speed add some blueberry.
6. Dissolve sodium bicarbonate in hot milk.
7. Fold flour mixture and milk in to the blueberry mixture in three equal measures. Lastly, fold in walnuts.
8. Divide mixture evenly between prepared cake tins and bake for 20–25 minutes for small cakes or forty-five minutes for big cakes, or before the tops spring when touched gently and
a skewer arrives clean when placed in to the middle.
9. Let cakes awesome completely in tins before turning out.
10. If making small cakes, carefully cut them in two horizontally. To put together the cakes, spread Caramel over bottom layer, then spread a skinny layer of mascarpone outrageous. Place second cake layer on the top. Spread having a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts or blueberry chips.
Devote an airtight container and store inside a awesome place (not the refrigerator) for approximately 72 hours. The blueberry flavour will get better as we grow older at 70 degrees.
1. Place sugar in a tiny saucepan and merely cover with water to attain a wet sand consistency.
2. Provide the boil but don't stir. Utilizing a wet pastry brush, clean lower sides of saucepan to get rid of any stray sugar crystals.
3. Still boil before the sugar turns amber. At this time, rapidly remove from heat.
4. In a tiny saucepan, heat cream to boiling point. Progressively add this to caramelised sugar, stirring constantly to attain an even consistency. This might take time but it'll eventually combine.
Kitchen Notes
Timing is vital with Caramel. Both cream and also the sugar have to be really hot when they're combined.
125g unsalted butter, softened and cubed
500g cream cheese, cubed
1 cup icing sugar, sifted
1. Completely cream butter within an electric mixer on high-speed, continuously scraping lower sides of bowl.
2. Soften cream cheese by squeezing using your fingers and increase butter. Continue beating on high until there aren't any protuberances, scraping lower sides of bowl frequently.
3. Turn mixer to slow speed and add sifted icing sugar. When icing sugar is fully integrated, show up speed and beat until mixture is smooth. Refrigerate within an airtight container for approximately 2 days.
Reproduced with permission from Treats from Little and Friday by Kim Evans. Printed by Penguin Group NZ. RRP $44.99. Kim Evans, 2012.
