Blueberry Earl Grey Cake – Unique Floral Dessert Recipe
Blueberry Earl Grey Cake
A refined blueberry Earl Grey cake with a smooth, creamy texture and subtle floral notes. This visually striking dessert combines natural ingredients for a unique and elegant treat.
Butterfly pea powder adds a naturally vibrant purple hue to this cake, making it perfect for visually stunning desserts without artificial colorings.
Ingredients for the base:
- 145 g almonds
- 80 g shredded coconut
- 5 dates
- pinch of salt
- 1 tbsp coconut oil
Ingredients for the filling:
- 360 g coconut cream
- 150 g blueberries
- 1 tbsp Earl Grey tea
- 80 g maple syrup
- 1 tbsp corn-starch
- 2 tsp agar-agar
- 1 tsp vanilla extract
- 1 tbsp Butterfly Pea Powder
Decoration:
- berries
- edible flowers
- shredded coconut
Method:
- Grind the almonds using a food processor, until you get a fine, crumbly texture. Add the base’s other ingredients and mix it evenly into an even, sticky dough.
- Press the dough down in a 20 cm round cake tin. Place it in the fridge while you prepare the filling.
- Heat up the coconut cream in a saucepan, stirring well until smooth. Fry the blueberries in another saucepan, so they release their sauce and color.
- Add all the ingredients of the filling into one saucepan and let them simmer and thicken for a few minutes.
- When the mixture has thickened, pour it through a sieve to remove any lumps.
