A wise baker once said, “I eat cake because it is somebody’s birthday, somewhere.”. That wise baker was avid baker, food photographer and recipe developer, Charlotte Ree. Charlotte, we couldn’t agree more. Lucky for us, she’s got this cake epic recipe up her sleeve and we’re lucky enough to have the recipe to share with you. Impress your guests with this delicious Vanilla Cake with Blueberry Compote. It’s the perfect weekend treat and it’s also a piece of cake to make (see what we did there?!).
- 185g self-raising flour
- 170g caster sugar
- 125g butter, at room temperature + extra, to grease tin
- 2 eggs, at room temperature
- 80ml milk
- 1 ½ tsp vanilla extract
- 125g fresh blueberries
- Juice of 1 lemon
- 1 tbsp caster sugar
- 50ml water
- 1 ½ tsp cornflour
- Preheat oven to 180°C. Grease a 20cm springform cake tin with softened butter and line the base with baking paper.
- Place all cake ingredients in the bowl of your electric mixer. Beat on a low speed until combined (about 30 seconds). Increase the speed to high and beat for 2-3 minutes until thick and pale. Spoon the mixture into your prepared tin.
- Bake for 45 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 5 minutes before turning out onto a wire rack. Leave to cool.
- To make the blueberry compote, place the blueberries, lemon juice, sugar and water in a small saucepan, and bring to the boil. Reduce heat and allow to simmer, stirring occasionally, until the blueberries have softened.
- In a small bowl, whisk cornflour and 2 teaspoons of cold water until combined. Stir in with the blueberries until combined and thickened. Remove from heat.
- Once the cake and peaches have cooled, place on your Marimekko platter. Top with the blueberry compote and serve.
Best served with…
The rich Mynsteri (pattern for making bobbin lace) design, executed in a pointillist style, was inspired by plants and laces. Designed by Aino-Maija Metsola, the pattern was painted with gouache on coloured paper. The pretty lace pattern adorns a number of Marimekko‘s delightful pieces, which you can shop below.
Recipe from Bakeree by Charlotte Ree, featuring Marimekko. Charlotte is an avid baker, recipe developer and pun generator based in Sydney, Australia. BAKEREE is her first book. A collection of more than 30 cakes, cookies and sweets that showcase the joy of baking and eating. You can follow Charlotte’s love affair with baking on Instagram. Images by Luisa Brimble.