Blueberry Lemon Poppyseed Cake

To me, this cake captures an essence of summer. Fresh blueberries with a sticky lemon tartness that will beckon those summer days. Blackberries and raspberries would be equally, just as good. 

Blueberry Lemon Poppyseed Cake

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approximately 16 servings

1 cup (250ml) butter, softened

1 1/2 (375ml) cup sugar 

3 eggs

3 cups (750ml) unbleached all purpose flour

grated lemon rind from 1 lemon 

2 teaspoons (10ml) baking powder

1/2 teaspoon (2ml) salt

2 to 3 tablespoons poppy-seeds

1 cup (250ml) milk

2 cups (500ml) blueberries

Lemon syrup:

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1 cup (250ml) sugar

1/2 cup (125ml) lemon juice

Glaze:

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1 cup (250ml) icing sugar

2 to 3 tablespoons (30-40ml) milk

2 cups (500ml) blueberries, or a handful of edible flowers, optional

Preheat oven to 350ºF (180ºC) 

Grease and flour a 10 inch (23cm) tube pan.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until nicely combined. Add the eggs and beat well. Set aside. 

In another bowl combine the flour, grated lemon rind, baking powder, salt, and poppy-seeds. Alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Gently fold in the blueberries. Pour the batter into the prepared pan. 

Bake in the preheated oven for 65 to 70 minutes or until a toothpick, inserted into the cake, comes out clean.

Lemon syrup: While the cake is baking... place the sugar and lemon juice in a small sauce pan. Bring to a boil. Stir to combine, making sure the sugar has dissolved. Set aside.

When the cake is done and removed from the oven, poke holes into the hot cake. Then pour the lemon syrup all over the cake. The cake will absorb the lovely lemon syrup. Continue to cool the cake in the pan on a wire rack.

Glaze: When the cake has cooled completely and successfully removed from the pan; in a small bowl blend together the icing sugar and milk. Drizzle over the cold cake and immediately place the additional blueberries, or edible flowers, if using,  on top of the glaze. Allow to set. Serve.  

Notes: I cut the sugar down to 1 cup for the cake and 3/4 cup for the lemon syrup. The cake was completely baked at 65 minutes however ovens vary, so make sure the cake springs back when lightly touched and or a toothpick comes out. I would have added more blueberries on top however I thought I had another 2 cups but didn't so I left it as is.  

Chocolate Cakes ~ 50 Great Cakes for Every Occasion

Since we are still in the throws of chocolate; this cookbook was a bargain at $5.00 and offers much for the chocolate... cake connoisseur. First, the book discusses the origins of chocolate, offers helpful hints and tips, mentions ingredients and equipment that can and will be used, touches on mixing cakes and baking as well as storing and freezing cakes. All this before laying out the recipes.

There are 5 chapters which are divided into the following... a quarter of quick start recipes, chocolate cakes for a quick chocolate fix, big one layer chocolate cakes, chocolate layer cakes, and party chocolate cakes. Basically there is something for everyone providing you love chocolate. 

I have always been intrigued by fruit on the bottom or upside down cakes. The fact that the tart raspberries emboss this cake creating somewhat of a saturated saucy bottom is very pleasing. 

Raspberries - on - the - Bottom Cake

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Makes 8 servings

2 cups (225g) fresh raspberries, plus raspberries for serving

3/4 cup (150g) sugar, plus 2 teaspoons

1 1/4 cups (160g) unbleached all purpose flour

1/4 cup (25g) unsweetened Dutch-process cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened

1 large egg

1 teaspoon vanilla extract (essence)

1/4 teaspoon almond extract

1/2 cup (120ml) whole milk

Mixing time: 10 minutes

Baking 350ºF (180ºC / gas mark 4) about 35 minutes

Position the rack in the middle of the oven. Preheat the oven to 350ºF (180ºC/gas mark 4). Have ready a 9 inch (23cm) round glass or ceramic baking dish with sides 2 inches (5cm) high. A deep glass pie dish will work well.

Spoon the 2 cups (225g) raspberries evenly into the baking dish. Sprinkle with the 2 teaspoons sugar. Set aside.

Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and the 1/4 cup (150g) sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Add the egg, vanilla and almond extract (essence) and mix until smoothly blended, about 1 minute. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the milk just until blended. Mix int the remaining flour mixture until it is incorporated and the batter looks smooth. Drop spoonfuls of batter over the raspberries and use a spatula to spread it carefully and evenly.

Bake until the top feels firm when lightly touched and a toothpick inserted in the centre comes out clean, about 35 minutes. The raspberries will just begin to bubble at the edges. Cool the cake in the dish on a wire rack for at least 30 minutes. Cut onto wedges, spooning any raspberries and their juice over the cake. Serve with fresh raspberries. The cake can be covered and left at room temperature for 1 day. 

This week has flown by... Have a great weekend everyone! - JD 

Food Photo of the Day ~ Mixed Berries

Keeping it simple with a fabulous weekend and a wonderful bunch of berries, sprinkled with sugar and tossed with freshly grated orange rind. Served with a dollop of whip cream on top. Summer is here... 

Hope everyone had a great weekend, we did! - JD 

Strawberry Raspberry Cheesecake

All this week I made some form of chocolate treats. However this was going to be a secret for my Valentine, my husband. There was no hiding the refrigerator stacked with berries, something round hidden under sheets of foil wrap and the smell of melting chocolate. Since I had melted too much chocolate and there were left over berries I felt compelled to share an early Valentine's Day treat. Sometimes there are benefits when one hangs around the kitchen. I prefer baked cheesecakes and this one was very easy to whip up.

  

Cheesecake

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1 1/4 cup graham crumbs

1/4 cup melted butter

3 - 250g packages of cream cheese, softened

3/4 cup sugar

3 eggs

spoonful of lemon juice

spoonful of lemon zest

Combine the graham crumbs and butter together. Press into a spring form pan.

Beat the cream cheese and sugar until smooth. Add the eggs, one at a time, and mix until just blended. Stir in the lemon juice and lemon zest. Pour into crust. 

Bake at 350ºF for 45-50 minutes or until centre is almost set. Cool completely on a wire rack. Refrigerate for 3 hours or overnight. Decorate as you desire. 

Notes - By far this is as simple as cheesecakes can get. It is pretty much foolproof. You can certainly change up the crust by using chocolate or vanilla cookie crumbs. Try digestive biscuits. Also adding spices like cinnamon, cardamom, ginger, and nutmeg to the crust mixture is lovely. You can add orange or lime zest instead of the traditional lemon. Adding liqueur for a more grown-up sophisticated cheesecake. You can purée the fruit however I prefer fresh fruit. Simple things like chocolate, dried fruit, and nuts. The possibilities are truly endless. 

     

Raspberry Bread Pudding

The other day I made a raspberry bread pudding for dessert. The piéce de resistance was the cream on top! 

I took about a cup of whipping cream and added a tablespoon of runny golden honey and a tablespoon of rosewater. Whipped them all together, until just about set, which made a heavenly delight that sat on top and finally melted into all the nooks of the raspberry bread pudding. 

The sharpness of the raspberries complimented the sweet mellow floral cream. This delicately flavoured whip cream would also be best served on fruit, lavender scones, pancakes, crêpes and chocolate cake. This is an absolute must try. - JW