Hey, guess what, folks!?
It’s my 27th birthday today!
So I made myself a cake.
Last year, I drenched my cake in amaretto. While trying to think of what to make myself this year, I realized it would be pretty hard to beat a sweet liqueur-soaked cake. So why not do that again?!
And a beautiful birthday tradition was born.
This year, I’ve got a cake that tastes like a giant blueberry muffin. Soaked in Frangelico. Soooo there’s really not much else to say about that, it’s just pure awesome.
Recipe time.
serves 10
2 C flour of choice (I used part white and part whole wheat pastry flour, which was great)
1/2 C raw sugar**
2 t baking powder
1 t baking soda
1/2 t salt
2 egg replacers (I used Ener-G)
1 1/2 C unsweetened vanilla almond milk
1 1/2 C blueberries (fresh or thawed frozen ones would be fine)
1 1/2 t vanilla extract
1/2 C Frangelico (hazelnut liqueur)
** this is not a very sweet cake, even with the sweet liqueur on top. If you’re forgoing the booze, I definitely recommend you double the sugar – you might want to do that anyway if you like a really sweet cake.
Preheat oven to 350 degrees.
Sift all dry ingredients together. In a blender, whip up the egg replacers according to the package directions (for Ener-G it’s 3 t powder + 4 T water), then add the soymilk, blueberries, and vanilla. Blend to combine. Then add to dry ingredients.
Pour everything into a greased cake pan and bake for about 50 minutes, until the top is golden and it’s cooked through.
When cool, poke the top of the cake all over with a toothpick. Gently pour the Frangelico over top and allow it to soak into the cake. It makes for a super-moist, slightly boozy, and mildly hazelnutty cake. Yum.
Celebrate 🙂
I don’t do nutrition facts on my birthday! Come back tomorrow, maybe I’ll post them then 😀
Leave a Reply