Mini blueberry cake

A cross between a biscuit and a cake

This cake should not have been baked in the first place. Not when I have carted back tons of tit bits from Kuala Lumpur. I paid for additional luggage on Tiger Airways and was very motivated not to  come back empty handed.

But you know how life is. Sometimes strange compulsions drop by and against common sense, you obey them.

This project is beyond scratching the baking  itch.  A brand new baking pan, discovered  while raiding my in-law's cupboard, was unearthed.  Still shiny after more than 20 years, it begs to be used.

For this, I tailor the recipe around the rather small pan.  Besides, it allows me to consume my leftover whipped cream,  from  a failed baking experiment  I'd rather not talk about.  I had a fleeting  cause for concern because the final batter was rather dry and sticky, but it worked . Texture wise, it is a cross between a cake and a biscuit,  with bursts  of berry sweet .

Will I make it again ? Sure, for peckish nights and boring weekends.

My 'rediscovered' pan

Preheat oven to 170 C.

Ingredients :

170g cake flour

2 scant teaspoons baking powder

1 egg, room temperature

90g fine sugar ( push to 80g if you prefer something very  light )

120 ml whipping cream

100g blueberry

Butter all the inner sides of a cake pan. I use 8cm x 26 cm x 5.5 cm. Chill pan for 5 minutes. Flour pan and knock off excess flour. Chill until ready to use.

Whisk egg and sugar until very pale and fluffy. Whisk in whipping cream until well combined and smooth.

Sift in cake flour and baking powder  into batter, in 3 batches. Use a spatula to stir and combine batter until homogenous.

Scoop half the batter into the pan. Drop in blueberries. Top up with the remaining batter. Decorate with more berries.

Bake at 170C for 30-35 minutes. The cake is ready when skewer pierced into the center of the cake  comes out clean.

Cool the cake in the pan for 10 minutes before removing it from the pan to cool further, on a rack.

Dust with icing sugar before serving.