I seriously need to go out and do something. (In baking language that means stay in the kitchen and bake away my sorrows!)
I have exams next week and I haven't done as nearly as much as I should have to prepare for them. Lol, I feel so guilty...
No I don't.
Yeah I do.
I made this for mothers day which we celebrated last week because my family is weird and we got the dates mixed up (I have no idea how considering there are adverts and posters everywhere advertising mothers day.) Hmmm.
Um. So anyway, about this cake... the sponge is as light as a feather and it only has 2 eggs. I.e. you don't need to use 20 dozen eggs to make a fluffy sponge cake. You. only. need. two. T W O. 2. two. I don't know how else to say it. Two eggs = you need to make this cake asap.
And also, theres only 50 grams of butter in this cake. 50. grams. of butter. FIFTY. 50. Five-zero.
This is the time when you are supposed to be off your seat jumping for joy because you are able to freely stuff your face to your hearts content knowing that you've only consumes 50 grams of butter for the entire cake! How crazy is that!?
Oh, and can we also talk about this crazy pool of blueberry madness? Yeah. Blueberries, milk and icing sugar as a glaze heated over the stove and poured straight onto that spongey, feathery, light, heavenly tasting cake. *Wipes drool off chin*
I need to stop ranting, and you need to go make this cake ploise.
Orange Poppyseed Sponge Cake with a Blueberry Glaze
- 50g unsalted butter, melted
- 1 tablespoon finely grated orange rind
- 1 cup caster sugar
- 2 eggs
- 1 cup self-raising flour
- 2 tablespoons poppyseeds
- 1/3 cup reduced-fat milk
- 1/2 tsp of vanilla beans -or- 1tsp of vanilla extract -or- 1/2 vanilla pod
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper.
Place butter, orange rind, sugar, eggs, flour, poppyseeds, vanilla and milk in a large bowl. Stir to combine.
Spoon mixture into prepared pan. Smooth top. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during cooking). Remove from oven. Stand cake in pan for 5 minutes.
- 1/4 cup tinned blueberries (a couple of Tb of juice if you're feeling funky)
- 2 Tb milk
- 1 cup icing sugar (confectioner's sugar)
Place blueberries in a large bowl and smash until juice from berries is out and until berries are left in relatively large pieces. In a seperate bowl, whisk together icing sugar and milk. If mixture becomes too thick, add more milk. Pour in blueberry mixture to icing sugar mixture.
Heat over a stove until mixture begins to bubble, keep a very close eye as it can burn easily. Once ready, take straight off heat and pour straight onto cake that is still in pan.