Vanilla Cake with Blueberry Compote
Vanilla cake Ingredients:
185g self-raising flour
- 170g caster sugar
- 125g butter, at room temperature + extra, to grease tin
- 2 eggs, at room temperature
- 80ml milk
- 1 ½ tsp vanilla extract
Blueberry Compote Ingredients:
- 125g fresh blueberries
- Juice of 1 lemon
- 1 tbsp caster sugar
- 50ml water
- 1 ½ tsp cornflour
Preheat oven to 180°C. Grease a 20cm springform cake tin with softened butter and line the base with baking paper.
Place all cake ingredients in the bowl of your electric mixer. Beat on a low speed until combined (about 30 seconds). Increase the speed to high and beat for 2-3 minutes until thick and pale. Spoon the mixture into your prepared tin.
Bake for 45 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 5 minutes before turning out onto a wire rack. Leave to cool.
To make the blueberry compote, place the blueberries, lemon juice, sugar and water in a small saucepan, and bring to the boil. Reduce heat and allow to simmer, stirring occasionally, until the blueberries have softened.
In a small bowl, whisk cornflour and 2 teaspoons of cold water until combined. Stir in with the blueberries until combined and thickened. Remove from heat.
Once the cake and peaches have cooled, place on your Marimekko platter. Top with the blueberry compote and serve.
The rich Mynsteri (pattern for making bobbin lace) design, executed in a pointillist style, was inspired by plants and laces. The pattern was painted with gouache on coloured paper. The pattern is designed by Aino-Maija Metsola.