GF NF
Makes 1 double layer cake
This is a light blueberry-filled cake topped and sandwiched with a cream cheese icing that is so delicious I’d happily eat it by the spoonful! This makes quite a big batch of cream cheese icing because I love it in thick layers but feel free to halve the recipe or save some for later if you prefer a thin layer of icing.
What you need for the cake:
200 grams of salted butter
200 grams of white sugar
4 eggs, divided
40 grams of buckwheat flour
70 grams of white rice flour
40 grams of cornflour (also called corn starch in some countries)
50 grams of tapioca starch
15 grams of baking powder
4 grams of salt
3 grams of xanthan gum
30 mls of neutral oil, such as sunflower oil
200 grams of frozen blueberries (best used straight from the freezer as quickly as possible before they start to defrost), divided
What you need for the icing:
200 grams of salted butter
500 grams of cream cheese
200 grams of icing sugar
½ teaspoon of salt (about 3 grams)
15 mls of vanilla essence
What to do for the cake:
1. Preheat the oven to 180°C. Line the bottom of two round cake tins with baking paper and grease the sides of the pan with butter to prevent sticking. I used cake tins with a diameter of 22 centimetres.
2. Cream together the butter and sugar in a large bowl.
3. Add the egg and the buckwheat flour to the bowl and mix well with the butter and sugar. The eggs are added in stages with the flours to avoid curdling.
4. Add another egg to the bowl, along with the white rice flour, and mix everything together well.
5. Add a third egg to the bowl, along with the cornflour, and again mix everything together well.
6. Add the final egg to the bowl with the tapioca starch, baking powder, salt and xanthan gum, and again mix everything together well.
7. Add the oil to the bowl and mix well into the other ingredients to form a smooth cake batter.
8. Add half the frozen blueberries to the cake batter and stir very briefly to mix into the batter. Stir only very briefly as otherwise the blueberry juice will start to mix through the batter and discolour it.
9. Spread the cake batter evenly across the prepared cake tins and then scatter the remaining half of the blueberries evenly over the top of the batter in each tin.
10. Place the cake tins into the middle of the preheated oven to bake for 25 to 30 minutes or until the cake is cooked.
11. Remove the cake from the oven and leave to cool in the baking pan on a cooling rack.
What to do for the icing/assembling the cake:
1. Place the butter into a large mixing bowl and cream well.
2. Add the cream cheese, icing sugar, salt and vanilla essence to the butter and mix together thoroughly. If you prefer sweeter icing, add more icing sugar until you are happy with the level of sweetness.
3. Once the cakes have cooled, place one cake flat-side down on a plate or cake stand and then spread a generous amount of icing evenly across the top of the cake.
4. Carefully place the second cake on top of the iced cake, with the dome/top-side facing downwards into the icing on the bottom cake. This provides a flat top for the finished cake.
5. Spread a generous layer of icing across the top of the cake and decorate as desired.
6. Store in a cool place or fridge and eat within a few days.
7. Enjoy!
Some, Some and Some 