Frau Herzblut Foodblog

Frau Herzblut Blog

Blueberry einkorn bundtcake with lilac blossoms

Avatar of CaroCaro - 13. August 2021 - Werbung, Beerenliebe, Süße Schätze

Werbung / Advertisement/ /// One of my most important means of transport is my beloved bicycle. Not a day goes by that I don't use it. We don’t have a car. In our big city, a good parking space equates to winning the lottery. I cycle every day in wind and weather and use it to transport my shopping, my son, parcels, plants for the garden and much more.

Because of my love for the swing era and vintage, only a reliable and elegant vintage bike came into question for me - the purple Topaz Deluxe from Diamant. According to Diamant, this bike is and will remain the most authentic vintage bike in Germany. I can only confirm that as a designer. The bike impresses with a very high level of aesthetics and a very comfortable ride. It's almost like flying.

I also like to go on bike tours at any time. So in spring I went on a bike tour with my „diamond“/Diamant in our allotment garden to pick different lilacs for a special cake. Now in August I rode my bike to a blueberry plantation to pick blueberries. I combined both ingredients into a wonderfully juicy cake with einkorn flour and blueberries with lilac blossoms and cashew topping. You can see how the cake was made in this video.



For one bundtcake (Ø 22 cm)

Cake batter
5 organic eggs
150 g Muscovado sugar
250 ml mild virgin vegetable oil + more for the cake tin
400 g einkorn flour + more for the cake tin
½ tsp ground Bourbon vanilla
5 tsp baking powder
1 pinch of salt
150 ml almond milk (unsweetened)
200 g fresh blueberries

45 g cashewnut butter
60 ml almond milk (unsweetened)
7 ml maple syrup
1 pinch of ground Bourbon vanilla
20 g blueberry powder (made from freeze-dried blueberries)

fresh Lilac flowers

Preheat the oven to 175 ° C. In a bowl, whisk the eggs and Muscovado sugar for a few minutes with the hand mixer, gradually adding the oil.

In a second bowl, mix the einkorn flour, vanilla, baking powder and salt and add to the egg mixture alternately with the almond milk. Mix everything carefully. Wash the blueberries, drip dry and carefully fold into the batter.

Grease a bundt cake pan (Ø 22 cm) with oil and dust with a little einkorn flour. Pour the dough into the pan and bake on the middle rack of the oven for 50 minutes to 1 hour, until it has risen and is golden brown. If no more dough sticks to an inserted wooden stick, the bundt cake is ready. Carefully turn the hot bundt cake onto a wire rack and let cool completely.

For the cashew glaze, stir all the ingredients in a bowl until you have a creamy glaze. Then decorate with the cashew glaze and decorate with lilac blossoms.

Lots of love,   
Caro ♥

This post was written in collaboration with/Dieser Beitrag entstand in Zusammenarbeit mit: Diamant*



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