I am still committed to that silly “Cake a Month” posting thing I said I’d participate in at the beginning of the year. The thing is, I have baked the cakes but my photos were awful. So, unless I rebake them and take better photos (which I am not going to do as life has taken on a rather hectic hue), you are just going to have to take my word for it. I have baked my Christmas cakes and those photos were great, but you will have to wait for those as it will be the last post.
I am 5 cakes behind, but if you exclude the Christmas cake it is only 4, so here they are.
A wonderful, most deliciously moist cake, and with Blueberries in season now there is no reason not to whip it up this weekend. It is easy and fairly quick to make.
The icing/frosting was not received with great acclaim. I am not wild about icing sugar icings and it was far too sweet. I think when next I make it, I will try a cream cheese type icing, a bit more subtle and more complimentary to the wonderful tartness of the blueberries.
This is one of the easiest cakes I have ever baked and also one of the most delicious.
I added a simple orange syrup, which I poured over the cake whilst it was still hot. In my syrup I had tossed some thin strips of orange rind which caramelise beautifully when you boil up the syrup.
1 cup castor sugar, (220g)
1/4 cup water, (60ml)
1/2 cup fresh orange juice, (125ml)
combine, stir over heat without boiling till sugar is dissolved, then boil uncovered without stirring (about 5 min) until slightly thickened, stand 10 min.
Nothing beats a baked Cheese cake, and there is very little better than a New York style Cheese cake. Velvety texture contrasting perfectly with a sublimely smooth sour cream topping all perfectly married with the crunchy crust.
No additions or comments, just perfect.
Number four coming shortly with the Christmas cake.