I’ve decided I really needed to get blogging again. I took this decision a few months ago and now spent quite some time figuring out where to schedule it in. Not that it takes much time, but one of my agenda points highlighted as a main priority these days is “twin boy management” (boss sometimes seems to differ). As with most things, I handle this quite well if I do say so myself so I manage to find some spare time as well, but lying on the couch has recently become a new hobby of mine… it’s a bit like what some people get at the gym (so I’m told), it really becomes addictive!
Anyway, today I found the solution: blogging from my mobile while lying on the couch! The boys are doing fine by the way, taking a nap as we speak (either that or doing something they are not supposed to – in any case, it’s quiet).
Ever since having them nearly a year ago, I haven’t stopped baking, I just stopped writing about it. I already used to go for the quick-and-dirty-chuck-it-all-in-a-bowl recipes a lot in the past and even more so now. Also, baking became a multi-step (and sometimes even multi-day) process, where I add an ingredient to the bowl, hand back a toy (that is immediately thrown back on the floor), add some more ingredients, prepare a bottle, preheat the oven… you get the point.
Anyway, back to food: I baked this cake for our family easter lunch. It’s not our traditional easter bake. That’s made of layers of milk-soaked cookies and coffee buttercream and an absolute favourite of my parents and grandparents. But I don’t like it and neither do my siblings and as I was in charge of dessert we didn’t see it this year. However, easter without buttercream is just no real easter according to my mum, so I came up with this solution: a light and fruity cake with the all important buttercream! Luckily I took a picture before everyone arrived as not a single crumb remained after the meal! Here’s how to make it:
Melt 175g butter and leave to cool. Heat oven to 160C and lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
Put 4 eggs and 225 g golden caster sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick – when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. This will take about 5 to 10 mins. Remove the bowl from the pan and continue beating for 2 mins.
Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in 200g self-raising flour and 85g ground pistachios, very gently give the mixture 2-3 folds, then add 100g blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
To make the buttercream, beat 250g softened butter and 200g icing sugar together with 2 egg yolks. Add 1 tablespoon instant coffee, diluted in 3 tablespoons water, and the crushed seeds of 6 cardamom pods and beat until combined.
Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the coffee cardamom cream, and spread some more on the top and around the sides. You can also decorate it with pistachios and blueberries.