Packed with flavours, this beautiful cake is just perfect for spring time.
I’ve recently been to a cooking demonstration by Sosa held at Borough University. Sosa is one of the leading companies producing cooking ingredients for the exciting molecular gastronomy. The demonstration was very interesting showing different and new cooking methods. One To start with I boiled blueberry puree with Gellan Gum, a gelling agent, and cooked it for 2 minutes.Then I let it set for 1-2 hours, and once cooled down the jelly is so hard it’s almost has a plastic texture. Using a parisian scoop, I scooped balls of the jelly and placed them in the cake batter, so they appear like big blueberries. The little balls will keep their shape while baking but they will soften in texture. The blueberry puree is packed with flavour, resulting in a much more stronger taste than using fresh blueberries.
The cake can be kept frozen and used as needed without any change to the texture.
Here is the recipe.
Blueberry & white chocolate cake – the following makes one loaf
500g blueberry puree
20g gellan gum
200g soft butter
300g caster sugar
1 tsp vanilla essence
3 eggs at room temperature
10g baking powder
2.5g bicarbonate soda
100g white chocolate
To make the jelly, simply boil the puree with the gellan gum for 2 minutes- keep mixing with a hand blender. Pour into a mold to set for minimum of 2 hours.
For the cake, beat the sugar with the butter and then add the eggs one by one. Add a touch of flour and the other dry ingredients. Then start adding the yoghurt carefully, after each time add more of the dry mix. At the end add the white chocolate.
Place half of the cake batter in a loaf tin. Scoop little balls like mentioned above and place them over the first cake batter layer. Cover with the rest of the cake batter.
Bake on 140 degrees for 50-60 minutes.
Image by Ori