Today is Thea's birthday! I am so thankful to have her in my life as a business partner, co-worker and friend. We've grown close over this last year. And, there's no one I'd rather bake with, watch Pretty Little Liars with and share puppy photos with. We truly are two peas in a pod sometimes. I'm really sad I can't be celebrating with her, but she's having a blast over in Italy for her sister's wedding which is much more important. We did collaborate on this cake before she left and she got to enjoy it last week. So today I'm sharing the recipe with all of you. This is a perfect spring cake and it's gluten free (of course) because as you know Thea is gluten free.
Blueberry Passion Fruit Cake | Makes 3 Layer 6" Cake
stick (113 g.) organic butter, softened
g. organic sugar
tsp. organic vanilla extract
(102 g.) organic large egg whites
- ½ cup
(113 g.) organic sour cream
cup organic milk
g. organic gluten free flour blend
- ½ tsp.
- ½ tsp.
g. organic blueberries (you can use fresh or frozen)
g. organic sugar
- ¼ cup
- 2 ½
sticks organic butter, softened
g. organic powdered sugar, sifted
- ¼ tsp.
organic passion fruit flavor (find here)
Kitchen Foods Pink, Blue and Yellow Dyes (find here)
g. organic walnuts, chopped
the filling first. In a medium pot add the blueberries, sugar and water. Cook
over medium heat until the mixture has reduced by half and you have a thick
compote. You can do this the day before and store in the fridge overnight. Just
make sure this mixture is cooled completely before assembling the cake.
oven to 350 degrees.
the bowl of your stand mixer fitted with whisk attachment, add the egg whites.
Whisk until stiff peaks form. Remove and put in a separate bowl.
the same mixing bowl (no need to wash), with the paddle attachment add the
butter, sugar and vanilla extract. Mix on low until all ingredients are
a separate bowl, add the gluten free flour, salt and baking powder and whisk
the sour cream, milk and flour mixture to the mixing bowl and mix on low until
the egg whites to the butter mixture and fold in. Keep stirring until you have
a smooth cake batter.
three 6” cake pans with parchment paper and pour batter evenly into each pan,
about 255 g. each.
for 17 minutes or until a wooden pick inserted in center comes out clean.
the cake has cooled, start the frosting. In the bowl your stand mixer fitted
with paddle attachment, add the butter, powdered sugar, milk and passion fruit
flavor. Mix on low until all ingredients are combined, then speed mixer up to
high for 1 minute or until light and fluffy.
a cake stand or cake spinner, place the first cake layer and spread a very
small amount of frosting onto the cake, you want this to be very thin.
some frosting in a piping bag with decorating tip #804 (or no tip at all). Pipe a boarder around
the edge of the cake, this will hold in the blueberry filling.
half of the blueberry filling into the middle and spread out evenly.
with the second cake layer and repeat this process.
coat the outside of your cake to seal in all crumbs and filling.
the outside of your cake smooth.
the chopped walnuts to the boarder around the bottom half of the cake.
the remaining frosting, separate it into five small dishes. Color each dish
blue, yellow, red, purple and green. For red use pink and yellow (a little more
yellow than pink), for purple use equal parts blue and pink and for green equal
parts yellow and blue. The more color you put in the darker the colors will be,
I used a lot to get these bright colors. When adding colors into each dish, add a splash of water, this will help make the colors combine
better and also be more vibrant.
the colors are made, put each into a piping bag with a decorating tip. You can use
ay tips you want. But, I used used tip #30 for blue, for purple I used tip #164, for yellow
I used tip #26, for red I used tip #32 and for green I used tip #21.
any design you like on the cake, just wing it and have fun!
in the fridge.
Note: To make this cake not gluten free (for those gluten lovers such as myself), just substitute the organic gluten
free flour blend for all natural cake flour.