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cakes fruit recipes vegan

Grape, blueberry and hibiscus cake

I love a good vineyard cake. The wine, the grape, the olive oil, it is such a combination of strong but well balanced flavours that make you want to go for another slice while you are still having your first one! So here’s the recipe for a vineyard sponge, with blueberry namelaka filling, hibiscus buttercream and blueberry buttercream, topped with some pretty macarons, fruit and flowers! I hope you will enjoy it!

The elements of this cake are:

-super soft and fluffy vineyard cake sponge (I cut a single sponge in 3, that’s how tall it rised :)) 

-a blueberry namelaka filling

-a hibiscus buttercream filling

-a blueberry buttercream frosting

-blueberry macarons fillies with hibiscus buttercream to decorate the cake 

isn’t she a beauty?

Recipe:

Vineyard cake 

300ml muscat

120 butter

30 olive oil 

100 icing sugar

300 self raising flour 

1 tsp baking soda

80g seedless grapes 

Pinch of salt 

Zest of 1 lemon 

Zest of 1 Orange

20g flaked almonds

Beat the butter and the icing sugar for 5 minutes, until fluffy. 

Mix in another bowl the self raising flour, the baking soda, salt, lemon zest, orange zest and combine well. Once the butter and sugar mixture is ready, incorporate it with the flour. 

Add the flour mix and the muscat in alternate batches, careful not to overmix. Finally, add the flaked almonds and the grape, folding carefully. 

Pour in the tin/tins and bake for 45-55’ at 150C fan. 

Namelaka hibiscus and blueberry

100 g blueberry puree

35 g almond milk infused with hibiscus: warm the milk with the hibiscus (I used ~10 petals), remove from       heat and let sit 2h. 

4,5 g agar agar

5 g glucose syrup

80 g vegan white chocolate (see below if making your own)

68 g cold vegan heavy cream 

150 g cream sheese 

While melting the vegan white chocolate or making your own (melt 70g cocoa butter, then blend in 20g soy milk powder and 20g icing sugar) warm the hibiscus infused almond milk, the blueberry puree, the glucose syrup and the agar agar together, let simmer. Pour the mixture on the melted white chocolate in 3 batches, stirring well to combine. Then move to a blending glass and emulsify. Once the mixture is cool enough (35C) add the heavy cream to the wire and then the cream cheese. Once everything is blended, move to a baking dish and let rest for 2h in the fridge before using. 

Hibiscus buttercream 

100g vegan block butter

70g icing sugar 

1-2 tbsp hibiscus tea 

Beat the sugar and the butter until the texture is silky, smooth and firm. Add the hibiscus tea – you might need to adjust with some extra sugar or butter depending on the type of vegan butter you used – this buttercream can be softer, as it’s a filling, but it still needs to create the barrier when being piped around the namelaka filling. 

Blueberry buttercream

150g icing sugar

150g vegan block butter

Follow the same procedure as for the hibiscus buttercream, then divide the mixture in different bowls and add blueberry powder in all but one. Then to create the ombre effect, play with the other colours to obtain your gradient. 

+ 1 tbsp blueberry powder 

+ black carrot powder/butterfly pea powder/purple potato powder/beetroot powder 

Assembly:

Pipe the hibiscus buttercream on your sponge discs to create a “dam” and pipe the namelaka in the centre. Stack and let rest 20’ in the fridge before coating the cake with your other buttercream. 

Decorate as you please: I used vegan macarons (I used blueberry powder in the macaron mixture) filled with the hibiscus buttercream, some fresh blueberries and those amazing hibiscus petals! 

I hope you will try and enjoy this beauty! ❤

By cakefiles

Baking blogger with a particular interest in vegan patisserie.

4 replies on “Grape, blueberry and hibiscus cake”

Ciao Miriam, che capolavori fai!!! Una vera artista…spero tutto ok! Un carissimo saluto da Sabrina La Griffe Parrucchieri Somma Lombardo

________________________________ Da: Miri’s Cake Files Inviato: lunedì 10 maggio 2021 13:33 A: sabrinapez@hotmail.it Oggetto: [New post] Grape, blueberry and hibiscus cake

cakefiles posted: ” I love a good vineyard cake. The wine, the grape, the olive oil, it is such a combination of strong but well balanced flavours that make you want to go for another slice while you are still having your first one! So here’s the recipe for a vineyard spong”

Liked by 1 person

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