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© 2020 Dessert'D Organic Bake Shop

Passion Fruit Blueberry Cake

Today is Thea's birthday! I am so thankful to have her in my life as a business partner, co-worker and friend. We've grown close over this last year. And, there's no one I'd rather bake with, watch Pretty Little Liars with and share puppy photos with. We truly are two peas in a pod sometimes. I'm really sad I can't be celebrating with her, but she's having a blast over in Italy for her sister's wedding which is much more important. We did collaborate on this cake before she left and she got to enjoy it last week. So today I'm sharing the recipe with all of you. This is a perfect spring cake. I made the gluten free version for Thea, obviously. But it would be delicious either way!










Blueberry Passion Fruit Cake

Makes 3 Layer 6-inch Cake


Batter

1 stick (113 grams) organic salted butter, softened

212 grams (3/4 cup plus 3 tablespoons) organic cane sugar

1 teaspoon organic vanilla extract

102 grams (about 3 large) organic egg whites

1/2 cup (113 grams) organic sour cream

1/4 cup organic milk

170 grams (1 cup plus 3 tablespoons) all natural cake flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt


Filling

142 grams (scant 1 cup) organic blueberries (you can use fresh or frozen)

70 grams (1/4 cup plus 1 tablespoon) organic cane sugar

1/4 cup water


Frosting

2 1/2 sticks (283 grams) organic salted butter, softened

567 grams (4 cups) organic powdered sugar, sifted

1/4 teaspoon organic passion fruit flavor (find here)

1 tablespoon organic milk

Color Kitchen Foods Pink, Blue and Yellow Dyes (find here)


Topping

85 grams (3/4 cup) organic walnuts, chopped


Method Make the filling first. In a medium pot add the blueberries, sugar and water. Cook over medium heat until the mixture has reduced by half and you have a thick compote. You can do this the day before and store in the fridge overnight. Just make sure this mixture is cooled completely before assembling the cake.

Preheat oven to 350°F.

In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Whisk until stiff peaks form. Remove and put in a separate bowl.

Using the same mixing bowl (no need to wash), with the paddle attachment add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined.

In a separate bowl, add the gluten free flour, salt and baking powder and whisk together.

Add the sour cream, milk and flour mixture to the mixing bowl and mix on low until combined.

Add the egg whites to the butter mixture and fold in. Keep stirring until you have a smooth cake batter.

Line three 6-inch cake pans with parchment paper and pour batter evenly into each pan, about 255 grams each.

Bake for 20 minutes or until a wooden pick inserted in center comes out clean.

Once the cake has cooled, start the frosting. In the bowl a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk and passion fruit flavor. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

On a cake stand or cake spinner, place the first cake layer and spread a very small amount of frosting onto the cake, you want this to be very thin.

Put some frosting in a piping bag with Ateco tip #804 (or no tip at all). Pipe a boarder around the edge of the cake, this will hold in the blueberry filling.

Put half of the blueberry filling into the middle and spread out evenly.

Top with the second cake layer and repeat this process.

Crumb coat (find tutorial here) the outside of your cake to seal in all crumbs and filling.

Frost the outside of your cake smooth.

Add the chopped walnuts to the boarder around the bottom half of the cake.

With the remaining frosting, separate it into five small dishes. Color each dish blue, yellow, red, purple and green. For red use pink and yellow (a little more yellow than pink), for purple use equal parts blue and pink and for green equal parts yellow and blue. The more color you put in the darker the colors will be, I used a lot to get these bright colors. When adding colors into each dish, add a splash of water, this will help make the colors combine better and also be more vibrant.

Once the colors are made, put each into a piping bag with a decorating tip. You can use ay tips you want. But, I used used Ateco tip #30 for blue, for purple I used tip #164, for yellow I used tip #26, for red I used tip #32 and for green I used tip #21.

Pipe any design you like on the cake, just wing it and have fun!

Store in the fridge for up to 3 days.


Gluten Free - Replace the all natural cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.


High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.