Blue Velvet: Ultra-fluffy Blueberry Sponge Cake

Admit it! Making a blue, fluffy sponge cake is one of the items on your bucket list. It must be!

This is just another one of my series of colourful cakes which were made without food dye.

And it’s delicious! I made quite a few jars of blueberry preserves last summer and they always have some blueberry juice on top so I decided to use it for this cake. You can, however skip this step and you’ll end up with a pretty normal looking and definitely awesome-tasting sponge cake. This is very unlike pound cake, much more aerated and lighter. Make it and see your guests surprised by the colour when they bite into it.

 

Ingredients:

5 eggs (divided into whites and yolks)

1/2 cup sugar

1 tsp vanilla essence

1/2 cup all purpose flour

2 Tbsp potato flour

1 tsp baking powder

1 tsp distilled/white type vinegar

2 Tbsp blueberry juice (can be made by just pressing some defrosted blueberries through a sieve or by gathering the most watery part of a blueberry preserve)

a pinch of salt

blue velvet

For cream:

2 Tbsp cream cheese

1 Tbsp icing sugar

blue velvet

Preheat the oven to 180C/350F.

In a bowl of an electric whisk start beating egg whites with a pinch of salt. Continue until the mixture is almost stiff and slowly add all the sugar until the mixture is completely stiff. At the last minute, add the blueberry juice. The mixture will turn a beautiful blue.

blue velvet

Now remove the bowl from the machine and use a spatula to carefully fold in the yolks and vanilla essence.

The mixture might turn pink where it comes in contact with vinegar.
The mixture might turn pink where it comes in contact with vinegar.

In a separate container mix the all purpose flour with potato flour and baking powder. Add these dry ingredients to the cake mixture and fold again with a spatula. Fold delicately so that you don’t release the air that the mixture is now filled with. Mix slowly and only until there are no more dry pockets of flour. Add vinegar and mix again.

Pour the mixture over to a large, greased spring form and bake for 20 minutes.

blue velvet

Check with a skewer.

Put the cake out on a plate and let it cool. You will notice how the cake slowly breathes some of the air out but it will not collapse completely.

blue velvet

Once the cake cools, mix the two ingredients for cream with a spoon and decorate. As you can see I am somewhat of a cream minimalist. 🙂

blue velvet

I hope you will enjoy this deliciousness as much as I did.

blue velvet

blue velvet

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Hawaiian Bread Pudding

I have never been to Hawaii (I wish) but I called this pudding Hawaiian Bread Pudding because it has a lot of coconut. I hope Hawaiians won’t mind.

This recipe is just perfect to use when you have some leftover bread which has gone stale and your family don’t want to eat it because of that. This will make them gobble up that bread as if there’s no tomorrow! When ready, the bread pudding does not taste like bread or French toast or anything like it – it tastes like cake, I promise.

My bread pudding is not as sweet as some of the recipes I tried because I always found them too sweet, so when making my own version, I went for far less sugar. This is obviously something you might prefer to change but do give this lower-sugar version a go and I promise you won’t regret it.

 

bread pudding

 

 

Ingredients:

 

8 slices of 1 day old/stale bread

3 Tbsp applesauce (you can use oil or butter instead, you know the drill)

4 eggs

1 can (400ml) of coconut milk

1/2 cup sugar

1 tsp vanilla essence

1/2 cup desiccated coconut

a handful of raisins

 

 

 

 

 

Preheat the oven to 180C/350F.

Trim all of the crust off your bread. It’s just not very good with crust after you bake it.

bread pudding

Cut or break bread into small pieces or squares and place in a large baking dish.

bread pudding

In a bowl whisk together eggs, applesauce, slowly adding coconut milk, vanilla essence and sugar to keep the mixture well blended and light.

Pour the batter over bread and lightly press with a spatula to submerge all of the bread pieces in the batter.

bread pudding

Sprinkle the coconut and raisins over the pudding (my raisins seem to have drowned).

Bake for 45 minutes.

 

bread pudding

 

bread pudding

 

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Be Bananas About Cake – best ever banana cake recipe

This is one of my favourite cakes. Bananas never go to waste in my house because I use them for this recipe. If I want to make the cake later, I just freeze the mashed bananas and defrost them before baking. This cake is wonderfully low in fat as you only use 1/4 of a cup of oil for quite a large cake.

banana cake

I enjoy this delicious cake with coffee or some green tea. My partner loves it with a glass of cold milk.

banana cake

Ingredients:

3 cups of all-purpose flour

1 1/4 cup of sugar

2 tsp of baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp cardamom

1/4 tsp dried ginger

4 eggs

4 mashed ripe bananas

3/4 cup applesauce (you can use oil if you have no applesauce but I recommend applesauce)

1/4 cup rapeseed oil

a handful of dried cranberries

banana cake

Preheat the oven to 180C/350F

In a bowl mix all of the dry ingredients: flour, sugar, baking powder, salt, cinnamon, cardamom and ginger. Once well mixed, add eggs, bananas, applesauce and oil.

With a spatula mix until blended and there are no more pockets of dry flour. The dough will not be completely smooth but that’s ok. At the end add cranberries and mix.

Line a large baking tray with baking paper or prepare in whatever your preferred way is and pour the dough over.

Bake for 1 hour and check with a cocktail stick.

banana cake

Depending on the exact size of eggs and how watery the applesauce is, it is possible that the stick will not come out clean yet. If this happens, bake for another 10 minutes or until it does come out clean.

banana cake

 

banana cake

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Green Tea St. Patrick’s Day Cake

St. Patrick’s day is just around the corner and I am going to celebrate it because I feel emotionally connected with Ireland. I lived there for quite a few years and that awesome island will always be dear to me.

What better way to celebrate than making something delicious?

 

This recipe is a green tea-flavoured cake so you won’t like it if you despise green tea. I really wanted to make something green without using green food dye because that just seemed too easy. I experimented a bit with spirulina and I considered spinach but green tea turned out to be the answer this time.

I’m using a green tea powder called matcha, which is a fine-ground type of green tea that is used in the Japanese tea ceremony. It’s used in many other things though, like green tea ice-cream, cakes and other treats, so using it for cake is not, in my opinion, blasphemy. You can get this tea in good tea shops.

It should not be on display as it’s supposed to be kept in a dark container but ask and hopefully they’ll have it.

green tea cake

Ingredients:

1/2 cup rapeseed oil

2 eggs

2 leveled Tbsp matcha green tea powder

1 1/2 cup applesauce

3/4 cup sugar

2 cups all purpose flour

2 tsp baking powder

1 tsp salt

icing sugar for decoration

green tea cake

Preheat the oven to 180C/350F.

In a bowl whisk the oil and eggs together with applesauce, and while still whisking add matcha green tea powder and sugar.

green tea cake

In a separate bowl mix flour, salt and baking powder. Add these to the egg mixture and stir well.

Pour into a greased round pan and bake for 40 minutes or until passes stick test.

green tea cake

Once the cake cools, sprinkle with icing sugar.

green tea cake

 

green tea cake

Happy St. Patrick’s Day to Everybody!

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Very Easy Chocolate Cake

This is a very, very easy way to make a chocolate cake and love it. If you don’t have time and just want to do minimum work, here is how.

easy chocolate cake2 1/2 cup all-purpose flour
1 cup caster sugar
1/2 cup or 100g butter
1 cup milk
1 tsp baking powder
1/2 tsp bicarbonate of soda
2 eggs
3/4 cup raisins
80g (around 3oz) dark chocolate (70% or more cocoa is ideal)
a couple of sunflower seeds for decoration
Preheat the oven to 200 C/400F.
Now, here is the good part. First put the butter and the chocolate in a small pot, put it on the oven on slow heat and wait for it to melt, but not boil. This is really easy, you just pretty much need to forget about the mixture for a couple of minutes and it will be ready.
Put all of the other ingredients in a bowl in whatever order you feel like, add the melted butter with chocolate and stir the whole thing with a spoon for a minute or two, until it’s pretty much uniform. Don’t stress over it. It will blend together just fine.
Pour into a square or round baking tin and bake for 40 – 45 minutes. Check it by the end as it starts burning easy and the sides are then bitter.

Enjoy, try not to eat it hot straight from the tray, like I tend to do…

 

easy chocolate cake

Decadent Chocolate Cake for Your Valentine

Ahh! Chocolate!

You know all these chocolate ads showing people on their sofas wearing a white turtleneck and warm socks or people dressed in elegant clothes having the experience of their lifetime? I totally buy into all of them. I love chocolate and eating good quality chocolate is always a delicious, almost spiritual experience for me. Chocolate picks me up from the worst moods and always comforts me when I feel vulnerable. There is just no better drug than chocolate.

decadent chocolate

If you feel similarly or your loved one does and you want to make something special for Valentine’s Day, try this recipe. It’s very chocolatey, very dark, full of well developed cocoa flavour. You can also add a drop of orange aroma if you can find it in the shop and if you like that combination but that is optional.

This cake also contains coffee, so if you are planning a nice dinner with your partner and then this cake for dessert, it is sure to energize you for whatever else you planned for that romantic evening. 😉

 

decadent chocolateIngredients:

 

60g/2oz good quality dark chocolate

1 cup cocoa powder

2 cups all purpose flour

1 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

3/4 Tbsp dry ground coffee

3 eggs

3/4 cup milk

3/4 cup applesauce

orange aroma (optional)

 

 

 

Preheat your oven to 180C/350F.

 

First of all, you’ll need to turn your dark chocolate into powder. You can grate it if you have the patience but I always put it in my mini food processor. The little particles resulting from this (in the picture) are good enough for this recipe.

decadent chocolate

Once done, place the chocolate powder in a bowl and add cocoa powder, flour, sugar, baking powder, salt and ground coffee. Stir to combine all these dry ingredients into a more or less uniform powder.

decadent chocolate

Add eggs, applesauce and milk. This is also the time to add orange aroma if using.

 

Blend with a spatula until combined and there are no more pockets of dry powder. No need to use electric whisk or any other tiresome techniques. 🙂 A short stir will do the job.

decadent chocolate

Pour this mixture into a loaf tin lined with baking paper. I used a 30cm/12inch loaf pan which is longer than the other two I have. You’ll figure it out, I’m sure.

Bake for 65 minutes. I know it’s a weird time, try 60 and see if it passes the cocktail stick test after that. My oven bakes it to perfection in 65.

decadent chocolate

Enjoy!

 

decadent chocolate

Look out for another chocolate cake recipe next week. This will be just one day before Valentine’s Day and it will be a very simple recipe for those who just want to whip up something very easy and very quick.

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Cinnamon Applesauce Loaf

It’s December and winter has creeped up on us here in Norway. Winter is the time of apples and cinnamon and this recipe is proof of that. Don’t blame me if your whole house smells of delicious winter treats after baking this.

applesauce loaf

applesauce loafIngredients:

1 cup applesauce

1/4 cup rapeseed oil

1/2 cup sugar

3 eggs

1 1/2 cup all-purpose flour

2 tsp baking powder

2 tsp cinnamon

a couple of raisins for decoration

 

Preheat your oven to 180C/350F.

applesauce loaf

With a whisk blend sugar, oil and half of the applesauce. Once blended add eggs and blend again.

Add flour, baking powder and cinnamon and mix.

Pour the mixture into a loaf tin and spoon the remaining half a cup of applesauce onto the middle and top with raisins.

Bake for 40 minutes or until a cocktail stick comes out clean.

applesauce loaf

applesauce loaf

applesauce loaf

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.