Monday, July 17, 2006
Allan's Sour Cream Blueberry Cake, and Other Stuff
Friday Night, Bible Study Night. What to make, what to make, for man does not live by bread alone.
A friend of mine, from Singapore, who is also a semi professional baker, and caterer, (check out his website, allanbakes.com), very kindly gave me his recipe for a blueberry sour cream cake. Alas, I am not at liberty to publish it here, since it's his recipe, but he might oblige you if you went to his website and contacted him directly.
The cake turned out quite well, and was aptly described by Allan as a sponge but damp. I wasn't sure what the texture was meant to be, so I was relieved to find out that it was indeed a damp sponge. As I had reduced the sugar dramatically, I wasn't sure if the blueberry taste would overpower all else. I personally liked it, and thought it was nice especially when warm and freshly baked.
To complement the sweet cake, I also prepared a Ham, Basil (Homegrown by boy no 1), Coriander and Mushroom Quiche. If you want the quiche recipe, it's been posted here before. Quiches, like pizzas, are a blank canvass, with endless possibilities for the artist. For this particular filling, I used 3 thick slices sandwich ham, sliced into cubes, a handful of coriander, chopped finely, 7-10 basil leaves, chopped, two large button mushroom, finely sliced, 3 eggs, 1 cup cream, a slice of cheddar cheese roughly torn up and chucked in. Stir all the ingredients together and bake in the prebaked pastry shell (see recipe), in 180C oven for about 20-25 minutes till set. If you have the time, add in a whole chopped sauteed onion as well, it would go very well.