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?
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.
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.
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
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! ❤