The making of this Lime and Blueberry Syrup cake was one of those serendipitous moments that happen when baking goes wrong but then turns out well.
This is tangy and fruity and everything I wanted this cake to be but almost wasn't.
Olive oil and yogurt cakes are one of my favourite types of cakes. Topped with fruit or simply dusted with sugar, these cakes are quick and delicious. Served a slice with a dollop of cream and it is wonderful dessert.
My family loves all types of fruit topped cakes for dessert like this German Plum cake and my old fashioned fresh Apple Cake.
This is how Lime and Blueberry Syrup cake came to be.
This was supposed to be just that, adapting a delicious recipe from Paola of Italy on my mind. So, into the mixer went the oil, sugar, eggs and vanilla. Then I reached into the refrigerator for the yogurt. We were all out of yogurt! Since it was too late to buy more, the only thing to do was improvise using milk in place of the yogurt. Without the acidity from the yogurt and because I had started with so much sugar, I knew this cake needed lots of tang from the limes so the syrup is made with lots of lime juice and not so much sugar.
Blueberries being so plentiful at the moment, they were the obvious choice and I love the way they ooze and stain the cake with vibrant colour. As a result, this cake was a great success. So maybe, it was a good thing that I had forgotten to buy the yogurt.
Does this happen to you or am I the only one that seems to have a pantry and refrigerator full to the brim but there's always something I have forgotten? Maybe this should be my New Year's resolution - to check the pantry and refrigerator before beginning a recipe! But then these serendipitous moments would never happen and I wouldn't be able to share this Lime and Blueberry Syrup cake.
Baci,
Lime and Blueberry Syrup Cake
Ingredients
Cake
- 2 eggs
- 1 ½ cups castor superfine sugar
- ¾ cup light olive oil
- 1 teaspoon vanilla extract
- ⅓ cup lime juice
- finely grated zest of one lime
- 2 cups plain flour
- 2 teaspoons baking powder
- ½ cup milk
- 1⅔ cups (250 grams) blueberries
Syrup
- ½ cup lime juice
- ¾ cup (75 grams) sugar
- 2 tablespoons water
Instructions
- Preheat oven to 350ºF/180ºC. Grease and line the bottom of a 9 inch/23 inch round pan.
- With a stand mixer or hand held mixer whisk together eggs, sugar, olive oil and vanilla until thick and pale, about 5 minutes.
- Slowly incorporate the lime juice and zest.
- With the mixer on low alternately add flour and milk in three batches. Mix until on just combined. Don't overbeat.
- Pour the cake batter into the prepared pan and evenly sprinkle blueberries over the surface.
- Bake for 45 minutes - 1 hour.
10 minutes before the cake is ready prepare the syrup.
- Combine all ingredients for the syrup in a small saucepan. Bring to the boil then simmer for about 6-8 minutes or until reduced and syrupy.
- Remove cake from the oven and slowly pour hot syrup over hot cake. You may need to pour on half the syrup, let it soak in then pour over the remaining syrup otherwise the blueberries will bleed which doesn't make it taste bad but maybe just not as presentable.
Nutritional Information Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Fran @ G'day Souffle'
Yes, that is frustrating when you run out of ingredients or when you find that one of your ingredients in the fridge has mould on it! Luckily, my nearby supermarket is open until midnight if I'm ever caught short.Your cake looks very moist and delicious! Happy New Year!
Marcellina In Cucina
That's great to have a supermarket open until midnight! Happy New Year, Fran!
Karen (Back Road Journal)
You were so creative and saved your cake. The end results looks and sounds wonderful.
Marcellina In Cucina
Luckily it worked out, Karen. Thanks!
Lorraine @ Not Quite Nigella
Hehe I love it when things like that happen! It looks absolutely gorgeous 😀
Marcellina In Cucina
It drives me nuts at the time though, Lorraine! If only we had a crystal ball!
John/Kitchen Riffs
Yup, we always seem to be missing an ingredient when we start to make something! So we improvise a lot -- and usually works out well. This looks terrific -- couldn't be better had you planned to make it this way from the start. Thanks. And Happy New Year!
Marcellina In Cucina
Thanks John! Yes, I agree, there's always something missing! Happy New Year!