Although I frequent Instructables at least once a day I haven't posted an ible in a very long time. Nothing like an oil and vinegar challenge to bring me out of hiding! It feels good to be back and I hope you try this recipe and love it as much as my family and I did.
I know that you are thinking this sounds like a strange combination but the flavors come together to make a very sophisticated and delicious cake.
Step 1: Blueberry Balsamic Reduction
If you are a balsamic vinegar fan you know it isn't sweet and are probably thinking it can never get there. I completely understand your concern but stick with me. All of this effort will result in a beautiful bouquet of flavors that blend perfectly well together!
Blueberry Balsamic Reduction
- 3/4 cup balsamic vinegar
- 1/4 cup sugar
- 1 cup fresh blueberries
- zest of half a lemon
In a small sauce pan add balsamic vinegar, sugar and rinsed blueberries. Bring to a simmer over medium-high heat. Turn heat to medium-low and let reduce for about 30 minutes or until the mixture becomes thick and is about half the amount you started with.
Add lemon zest and stir. Pour mixture into a small mason jar and let cool to room temp. Place in the refrigerator. Once the reduction is cooled it will be so thick it won't come out of the jar when turned upside-down.
Step 2: Lemon Olive Oil Cake
This cake is simply divine. Cornmeal gives this cake texture and olive oil gives it a beautiful nutty tone.
Lemon Olive Oil Cake
1/2 cup olive oil
1/2 cup white wine (favorite brand)
1 cup sugar
1/2 cup cornmeal
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
juice of half a lemon
zest of one lemon
Preheat oven to 350 degrees Fahrenheit.
In the bowl of a stand mixer fitted with paddle attachment combine olive oil, wine, sugar and eggs on medium speed until completely smooth.
Add cornmeal, flour, baking powder, salt, lemon and zest and mix (low speed) about 30 seconds or until ingredients are well incorporated. Turn mixer off and scrap down sides. Turn mixer back on medium and mix for approximately two minutes.
While mixer is running, butter and flower two six inch round pans.
Divide batter evenly among pans.
Bake 30-40 minutes or until toothpick inserted comes out with loose crumbles. If toothpick comes out clean the cake will be over baked and dry. EEK! I check often near the end of baking. :)
Remove pans from oven and cool on a wire rack for 10 minutes before turning the cakes out of the pan. Let cakes cool completely.
Step 3: Blueberry Balsamic Buttercream
If you've tasted the balsamic reduction you might think, although it is sweet, it's going to pair better with ribs than cake. Be patient, mix up the buttercream and lick your fingers! It's gonna be good!
Blueberry Balsamic Buttercream
10 tablespoons unsalted butter - divided and at room temp
1/4 cup blueberry balsamic reduction
3 cups powdered sugar
1 teaspoon vanilla extract
In the bowl of a stand mixer fitted with whisk attachment cream 8 tablespoons of butter until light in color. Add blueberry balsamic reduction and mix until well combined. Add powdered sugar one cup at a time.
After the third cup of powdered sugar the buttercream will become somewhat dry but not exactly crumbly. Melt remaining two tablespoons of butter in a small microwave safe bowl. Add to buttercream and whisk on high and watch the magic happen! The buttercream comes together to a perfect consistency!
Step 4: Level Cakes & Frost
Once the cakes are completely cool level off the tops with a large serrated knife making sure they are in fact level so you don't end up with a crooked cake.
Spread a thin layer of buttercream on the cake stand, board or plate and place the first cake cut side up. The buttercream will keep the cake from sliding. Spread a generous amount (you really can't overdue the buttercream with this cake because it is not overly sweet!) of buttercream on the top of the cake. Stack the second cake cut side down. Cover entire cake with buttercream.
Top with fresh blueberries, cut, serve and enjoy!
Runner Up in the
Oil and Vinegar Challenge