19 hours ago
Thursday, May 14, 2015
I usually stick with blueberry muffins during booberry season (best recipe here), but decided to try out my new Simax glass cake pan, so I baked a cake instead (what else is new?).
Once you go glass, you will never go back......this is test tube quality glass, not Pyrex thickness.
There is something magical about this pan.
The cake baked up perfectly, with just the right amount of crumb ratio to cake moistness, and no sticking!
I am trying to dump all of my non-stick chemically coated pans (not that I had many to begin with).
This recipe is my own, made up on the fly, and I am very pleased with myself, if I do say so.
I made a buttermilk mixture with yogurt, whole milk and lemon juice, so do your own thing, either yogurt or buttermilk, or both. I like to confuse you.
Blueberry Almond Cake Ring:
1 1/4 cup sugar
1/2 cup almond meal (ground almonds)
2 tsp baking powder
1 1/4 cup flour
1/2 tsp salt
1/2 cup olive oil
1/2 tsp almond extract
zest of a lemon
1 cup of buttermilk or plain Greek yogurt (I mixed them both!)
small container of blueberries
Preheat oven to 350F.
Mix dry ingredients together, then wet......basic cake instructions.
Add in blueberries, being careful not to break them in the batter.
Grease a loaf pan or ring cake pan (I used a glass pan here) with a lot of butter.
Pour batter in and bake about 40-50 minutes until puffed and golden.
Let rest in pan 10 minutes before unmolding.
I made an icing with confectioners sugar, almonds, a tbsp of milk and some lemon juice.
This is one beautiful springtime cake!