MAKE-AHEAD BLUEBERRY ORANGE SPONGE; butter/dairy-free option; fresh fruit; spelt option

Don't forget Welcome to the Blog (nav bar above)

for the latest bargains & food news 

Thanksgiving can be busy and there isn't always the time for home-made treats...

Blueberry Orange Sponge with Orange Glaze
tastes even better the day after baking

But this delicious harvest cake, studded with divine blueberries, is made in advance.  If you can wait a day or two, well wrapped and left at room temperature, the cake tastes even better, but hold the topping until serving day.

The cake is healthier than most -- go dairy free with plant butter, replace wheat flour with higher-protein spelt and for increased fibre, 20% of the flour should be wholemeal.  

Choice of toppings: aq light dusting of icing sugar OR an orange glaze OR a luscious layer of orange buttercream icing (dairy free option).  

Cost: £4.50'ish, less for fewer berries; more for plant butter

Serves: 15-24 fingers

Ingreds:

175g/6.1 oz dairy or plant butter

125g/4.6oz white sugar; 50gr/1.75oz brown sugar

3 large eggs

zest 1 orange

1 tb orange juice

1 tsp orange essence

175g/6.1oz white spelt or wheat flour; 50g/175oz wholemeal spelt or wheat flour

1 tsp baking powder  

150g/5.2oz blueberries (fewer berries if budget is a worry)

Glaze

100g icing sugar

2 tb orange juice

 

Method:

1. Place a strip of greaseproof paper with plenty of overhang down the width of a 12x8 inch/20cx30cm rectangular pan; grease ends.  
2. Check berries; remove overripe shy ones; rinse; roll gently in a clean tea towel to dry; set aside 
3. Heat oven to 180Cfan/350F. 
4. Cream butter and sugar until white & fluffy, about 3-4 mins
5. Beat in eggs 1 by 1, then orange essence
6. Mix flour & baking powder, fold* into egg mix
7. Add orange juice & zest; beat until just combined
8. Pour batter into pan, spread toward the edges, leaving a slight depression in the centre
9. Toss blueberries in a light coating of sugar; scatter thickly over the batter, pressing them in lightly with your fingers or a spatula
10. Bake 25-30 mins or until a toothpick inserted into the centre comes out clean
11. Cool completely
12. Drizzle over orange glaze (mix orange juice into icing sugar; whisk until  icing flows) OR dust lightly with icing sugar OR spread thickly with Orange Buttercream (dairy-free option)

 

*Fold: using a spatula cut down the middle of the batter and flour; drag spatula down to the bottom of the bowl and fold over both batter and flour ; turn bowl slightly to the right; repeat until no flour is visible and mix is throughly combined.  

Comments: 

'The cake is lovely; it's very tasty and moist, and the fruit was to die for.  Once again, delicious!'  handyman, 67goingon50

'I made the dairy-free version of this cake and was very pleased with the flavour and texture. though you do have a wait a day or so for best results!' Retired writer

Tips:

The batter bakes up well as cupcake cooked in an air fryer on the bake function at 180c/350f.  About 15 mins is a good time but machines vary.

 

Please leave a Comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.