Blueberry, Saffron & Vanilla Cake

Pietru Furnar Posted on
Blueberry, Saffron & Vanilla Cake
  • Preparation: 20 Minutes
  • Cooking: 50/55 Minutes
  • Difficulty: Easy
  • Servings: 6 people
  • Cost: Medium

Ingredients

  • 250 g fresh blueberries
  • 200 g white flour type 0 (I used white spelt flour)
  • 180 g light muscovado brown sugar
  • 150 ml milk
  • 125 ml sunflower oil (cold pressed)
  • 100 g rice flour (or corn starch)
  • 15 g baking powder
  • 3 eggs
  • 1 pinch saffron threads
  • 1 vanilla pod

Preparation

  1. Blueberry, Saffron & Vanilla Cake
    • – put the eggs, the sugar and the pinch of salt into a large bowl or food processor;
    • – whisk them together till you get a fluffy, stiff cream;
    • – meanwhile, pour the milk onto a small pot together with the saffron threads and the vanilla seeds;
    • – put the pot onto the stove on a medium heat and bring the milk to lukewarm temperature;
    • – remove the milk from the stove and allow to rest for 10 minutes;
    • – sift the 2 flours onto the eggs cream and mix gently, with a rotary movement from the bottom to the top of the bowl;
    • – do the same with the baking powder;
    • – pour the lukewarm milk infused with the saffron and vanilla and mix gently till it gets absorbed;
    • – pour the oil and mix gently till it gets absorbed;
    • – add the blueberries and mix gently;
    • – pour the mixture onto a 22 cm baking tray;
    • – bake at 165 degrees for about 50/55 minutes;

Notes

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