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