Merlot and blueberry cakes
Seasonal fruits add a fresh burst of flavour to these ridiculously yummy bakes. Try out this delicious boozy Merlot and blueberry cakes.
MAKES 12 / PREP TIME 35 min / TOTAL TIME 3 hours
INGREDIENTS
FOR THE BLUEBERRY COMPOTE
- 150 g fresh or frozen blueberries
- 2 tbsp caster sugar
- 1 cup merlot
FOR THE CAKES
- 125 g butter, softened
- 1 tsp vanilla essence
- 165 g firmly packed brown sugar
- 2 eggs
- 185 g self-raising flour
- 25g cocoa powder
- 150 g fresh or frozen blueberries
TO SERVE
- 250 g mascarpone
- 1 tbsp milk
- 1 tbsp icing sugar
METHOD
For the blueberry compote.
COMBINE all the ingredients together in a bowl and refrigerate for 2 hours.
STRAIN the mixture into a pot and reserve blueberries. Heat wine mixture over low heat for 2 minutes or until sugar dissolves; bring to the boil. Remove from heat.
RESERVE 2/3 cup of the wine mixture for cake and return the remaining wine mixture onto the heat and bring to the boil. Add reserved blueberries and cook for 5 minutes until mixture thickens and blueberries are heated through. Remove from the heat and allow to cool completely.
For the cakes
PREHEAT oven to 180°C. Grease a 12-hole muffin pan and line hole bases with rounds of baking paper.
BEAT butter, vanilla, brown sugar, eggs, sifted four, cocoa and reserved wine mixture (from blueberry compote) in a bowl with an electric mixer on low speed until combined.
INCREASE speed and beat until light and fluffy. Fold in blueberries.
SPOON mixture muffin pan holes and bake for 15 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in the pan for 5 minutes before removing from the tray.
To serve
COMBINE mascarpone, milk and sifted icing sugar in a bowl and stir to combine.
SERVE cakes alongside blueberry compote and mascarpone mixture.
Merlot and blueberry cakes
Ingredients
- FOR THE BLUEBERRY COMPOTE
- 150 g fresh blueberries
- 2 tbsp caster sugar
- 1 cup merlot
- FOR THE CAKE
- 125 g butter, softened
- 1 tsp vanilla essence
- 165 g brown sugar
- 2 eggs
- 185 g self-raising flour
- 25g cocoa powder
- 150 g fresh
- TO SERVE
- 250 g mascarpone
- 1 tbsp milk
- 1 tbsp icing sugar
Instructions
For the blueberry compote.
Combine all the ingredients together in a bowl and refrigerate for 2 hours.
Strain the mixture into a pot and reserve blueberries. Heat wine mixture over low heat for 2 minutes or until sugar dissolves; bring to the boil. Remove from heat.
Reserve 2/3 cup of the wine mixture for cake and return the remaining wine mixture onto the heat and bring to the boil. Add reserved blueberries and cook for 5 minutes until mixture thickens and blueberries are heated through. Remove from the heat and allow to cool completely.
For the cakes
Preheat oven to 180°C. Grease a 12-hole muffin pan and line hole bases with rounds of baking paper.
Beat butter, vanilla, brown sugar, eggs, sifted four, cocoa and reserved wine mixture (from blueberry compote) in a bowl with an electric mixer on low speed until combined.
Increase speed and beat until light and fluffy. Fold in blueberries.
Spoon mixture muffin pan holes and bake for 15 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in the pan for 5 minutes before removing from the tray.
To serve
Combine mascarpone, milk and sifted icing sugar in a bowl and stir to combine.
Serve cakes alongside blueberry compote and mascarpone mixture.
Notes
Merlot is a fruity toned wed wine that pairs really well with other fruity flavours. Don’t use a wine that is too expensive for baking because heat kills the subtle, beautiful flavours as opposed to enhancing them. We say go for a young, fruity choice rather than an aged, complex one.
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ALSO SEE: https://www.foodandhome.co.za/on-shelf/pork-satay-skewers-with-coconut-rice
