A couple of weeks ago, my grandma turned 75 so we got the whole family together and spent a few days at the belgian coast. Why there you ask? Cause my grandparents have been going there at least once a year for the last 50 years. So we rented a couple of flats, and my uncles and aunt got a massive one with a roof terrace. So we decided to have the actual birthday celebration there.
Since I love baking, I was the designated cake maker. (With the help of my sister of course, I know you’re reading this!) I decided, I wantedsomething chic and sophisticated, something you don’t see all the time. But since we also had a three course meal, I didn’t want the cake to be incredibly filling.
So I decided to make a simple lemon cake and spice things up with some rosemary and blueberries. (Yes, I do realise that I put berries on everything, thank you very much.)
But this was a pretty easy and quick cake to throw together and everybody seemed to love it. So here we go:
Blueberry Rosemary Naked Cake
For the cake:
juice of 1 lemon
zest of 1 lemon
1/2 tsp vanilla extract
1 tbsp baking powder
For the frosting:
450g cream cheese
50g butter, softened
1 tsp vanilla extract
50g powdered sugar
6 sprigs rosemary
Starting off, you need to preheat the oven to 180°C.
For the cake batter, soften the butter and whisk it with the sugar, lemon juice and eggs until the mixture is fluffy and smooth. Then sift in the dry ingredients and mix everything until the batter is smooth. Fill it into a greased baking pan and bake it on the middle rack for about 40 minutes. If it’s not cooked through then, cover it with aluminium foil and bake a little longer. The foil will prevent the cake from getting any darker.
Let the cake cool down completely! I usually make it the da before and let it cool over night, because the frosting will just melt off if the cake is not completely cold.
If you want your frosting to taste a little of rosemary too, I would aadvise of making it a day early as well (or at least a couple of hours before you need the cake).
Basically, you just mix all ingredients together until the frosting has a smooth and kind of stiff consistency. If you want, you can now put one or two sprigs of rosemary into the bowls, fold the frosting over them, cover the bowl in clingfilm and refrigerate the mixture. Then remove the rosemary once it had a chance to flavour the frosting.
And now it’s finally assembly time. Yay! Cut your cake in the middle horizontally with a big (bread) knife and take the top half off. Spread some frosting on the bottom half and put the top back on. Now spread frosting on the top of the cake until it’s covered completely and around the sides until it’s partly covered and partly showing that yummy sponge you made to give it a kind of naked-see-through look.
Now the decorating can begin! I wanted my blueberries to look frozen, just to give the whole cake a more sophisticated vibe, so I lightly dusted everyone of them in powdered sugar. You don’t have to that of course, i you’re in a rush, but I just think it looks a lot better like this… Then you decide on a pattern you want on your cake, I went for a half moon. I place about four sprigs of rosemary in a half moon on the cake and lined it with my “frozen” blueberries on both sides.
When you’ve done that, I would recommend sifting some more powdered sugar over the entire cake, just to smooth out the surface and make the rosemary look frozen as well.
And voilá, you made a very pretty and kinda fancy cake, congratulations!
I didn’t really want to ruin the minimalistic vibe I had going on by adding loads of those colourful birthday candles (you know what I’m talking about…), so I got some sparklers in the shape of numbers and I think they looked gorgeous…
I hope you enjoyed the recipe, thanks again to my wonderful sister for putting up with me in the kitchen and as alsways, let me know if you try this recipe and if you want to see more of our trip to the coast.