Gentlemens Club Waitress

Orange cake and blueberry sauce (blueberry)

This cake, really delicious, is ideal for its versatility. He is good with all the sauces from fruit. This is a great way to give pleasure to children during spring break and also love it when their mothers eat their young desserts healthy and nutritious.

The recipe for today is an interpretation of pound cake made by a Canadian English, Jane Rodmell, alleging Best Summer Weekends Cookbook , an inspirational book that reflects rather well the contemporary home cooking this side of the Atlantic.

Cake with Orange and Blueberry Sauce (blueberries)
2 cups (300 g) unbleached all-purpose flour 2 tablespoons organic
teaspoon baking powder
1 / 4 c.
teaspoon salt 1 / 2 cup (110 g) unsalted butter (salted butter or salted might as well) at room temperature
1 cup (185 g) sugar (I used 3 / 4 cup (140 g))

3 eggs 1 tsp teaspoon vanilla 2 tablespoons
teaspoon orange zest 1 cup
(250 g) sour cream

In a bowl, combine flour, baking powder and salt. Mix well with fork. Book.

In another large bowl, mix with mixer, butter and sugar until the mixture is light. Add eggs, one at a time, mixing after each addition.

Add vanilla and orange zest. Add dry ingredients to wet ingredients alternately with sour cream. Beat after each addition. The mixture will be thick enough.

Spoon mixture into a loaf pan 9 x 5 x 3 inches (24 x 13 x 7cm), which has been greased and floured.

Bake at 350 degrees F (180 degrees C) for 1 hour. Monitor cooking the last 15 minutes. The cake is ready when a skewer inserted in the middle comes out clean. Unmold the cake when it is warm and serve with the blueberry sauce.

Blueberry Sauce (blueberries)
340 g frozen blueberries (or fresh if in season)
1 / 3 cup (70 g) sugar
50 ml of lemon juice (or less adjust to taste) 1 tsp
tablespoons water 1 tablespoon
tablespoon cornstarch (cornflour)
2 tablespoons tablespoon butter

Put blueberries, sugar and lemon juice in a small saucepan. Cook over medium-high heat, stirring often, until the blueberries soften and release the juice. It takes several minutes if the berries are frozen.

Pour water into a small bowl, dissolve the cornstarch. Pour into saucepan and stir until the sauce has thickened. Cook 2 to 3 minutes. Outside the circle, add butter and stir until melted.

This sauce can be prepared with other berries (strawberries, raspberries, etc.).. Serve immediately or refrigerate, covered, until 3 days. It can also be frozen.

This recipe is from the site of the journal Chatelaine .