Tasteful, dark blue blueberry jam, dried cranberries and a small cake with condensed presence and benefits of antioxidants.
The cake with the addition of blueberry jam has a completely different taste and texture than simply add fresh blueberries in mixture of the cake. The cake is sweeter, juicier and slightly sticky. Tastes good and this is small in volume for quick consumption.
Yours!
The cake with the addition of blueberry jam has a completely different taste and texture than simply add fresh blueberries in mixture of the cake. The cake is sweeter, juicier and slightly sticky. Tastes good and this is small in volume for quick consumption.
Yours!
| work: 15′ | time: 50′ | easy: |
Ingredients (~8 servings)
|
In large bowl or fixed bowl mixer add sugar and eggs and beat well for 4'-5' until they become a thick light cream. |
Add in portions the oil, beating constantly. |
We stop the mixer and add the blueberry jam and incorporate it gently into the mixture with a plastic spatula. |
Add the flour with the baking powder in three installments, stirring with a spatula to homogenise the ingredients. Sprinkle the cranberries with a little flour and incorporate in the mixture gently. |
The mixture will have a slightly purple color of the jam. Put it in a silicone form. Bake in preheated oven at 170°C (338°F, Gas:3.5) for 35'-40' or until cooked through. When cool, turn it upside down on a platter and sprinkle with icing sugar. |
