I haven’t been baking much over the last few months so it was nice to get back to the kitchen and to bake this Blueberry Bundt Cake with Elderflower Glaze. I’ve missed it as I get a huge amount of satisfaction from pottering around my kitchen & working on recipes but I’ve been busy working with a small team of food enthusiasts on a baking calculator.
I was brought up using a set of scales to measure ingredients when cooking and baking but many recipes on the internet use cups or fraction of cups as their standard measurement unit. This creates problems if you want to try out that recipe but don’t own a set of cups. I’m a great advocate for measuring ingredients, especially when baking, but I also realise that many people don’t own a set of scales so want their recipes in volume measurements. Because of this people tend to use online converters to change a recipes unit of measurement to their preferred unit of measurement.
So, the idea behind the Baking Calculator was to create an online tool that is able to convert a whole recipe from cups to grams or from grams to cups or grams to ounces with one click of a button. There are a couple of single ingredient converters out there that are popular but they are very time consuming to use if you are converting a whole recipe. We also wanted to offer a larger range of ingredients in our database as those of us who bake know that one cup of sugar weighs differently to one cup of superfine sugar.
Even if I do say so myself, this tool is pretty cool. It has an inbuilt natural language interpreter that recognises lots of different ways that ingredient strings are written (ie 1 1/2 cup cocoa, 1.5 cups cocoa, one and a half cups cocoa powder, 1 1/2 cups + 1 tbs powdered cocoa etc) and if it doesn’t understand, it will tell you! This means that you can copy and paste a recipe from the internet into the calculator, press auto convert and voila, it converts for you. Anyhow, check it out here and you can try it out for yourself (although at the moment it is only converting desserts and baked good recipes as savoury ingredients are still being added to the vast database). Do let us know what you think of it!
This Blueberry Bundt Cake with Elderflower Glaze went down a storm with my niece and her two friends yesterday, so much so that I divided it up and sent them all home with the remains. The batter is quite thick but don’t worry as adding the fresh blueberries to the mix means that once cooked it becomes a light but moist cake. I topped the cake with an Elderflower glaze to give it a nice summery flavour.
Recipe
Blueberry Bundt Cake with Elderflower Glaze
Ingredients
For the cake
- 2 sticks softened butter (225 grams)
- 1/4 cup vegetable oil (60ml)
- 3 cups plus 1 tbs all purpose flour (365g)
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups granulated sugar (350g)
- 1 teaspoon vanilla extract
- 3/4 cup Greek yogurt (175ml)
- 2 cups fresh blueberries (330g)
For the Glaze
- 1 cup powdered sugar (120g)
- 2 tablespoons elderflower cordial
Instructions
- Preheat the oven to 350 degrees F/ 180 degrees C/ 160 degrees C fan assisted.
- Oil the inside of a 10 cup bundt tin and set aside.
- Place the softened butter and sugar into the bowl of a stand mixed and beat on a medium speed for 5 minutes until light and fluffy. Add the oil and beat again for 1 minute.
- Reduce to a slow speed and add the eggs one at a time making sure that each egg is fully combined before adding the next one.
- Mix the flour, salt and baking powder together in a separate bowl.
- Add the yogurt, vanilla extract and 3/4 of the flour to the bowl and beat until just combined. Remove the bowl from the stand mixer and fold in the rest of the flour by hand. Do not over mix.
- Fold in half of the blueberries to the cake batter.
- Spoon half of the cake batter into the bundt pan and sprinkle over the rest of the blueberries. Top with the remaining cake batter and smooth the top.
- Place in the middle of the preheated oven for 1 hour - 1 1/4 hours until a cake tester inserted into the middle of the cake comes out clean.
- Remove from the oven and place the cake still in its tin on a wire rack for 20 minutes. Turn out the cake onto a wire rack and leave to cool before adding the glaze.
For the Glaze
- Sift the powdered sugar into a bowl. Add two tablespoons of elderflower cordial and stir to combine. Add a little water, teaspoon by teaspoon until you get the consistency that you want. You want the glaze to drip down the cake but not too much that it all puddles down at the bottom.
- Enjoy!
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