Blueberry & Cardamom Cake with Lilac Syrup
Lilacs in baking?! Yes! This cake is light and moist and infused with mild flavours like lilac, blueberries, cardamom (a classic in Swedish baking), and almonds. Simply all the flavours perfect for spring. I like to serve this with vanilla ice cream, but it would be great with whipped cream or just plain as well. Not to forget, this cake is both vegan and jam packed with flavour!
- Yield: about 6-8 servings 1x
Ingredients
Scale
The cake (for gluten-free and “healthier follow this cake recipe)
- 140g / 5 oz caster sugar
- 85g / 3 oz aquafaba (the liquid from a can of chickpeas)
- 140g / 5 oz plain flour
- 1,5 tsp baking powder
- 1 tsp of vanilla sugar
- 1 tsp ground cardamom, preferably freshly ground
- A hearty pinch of salt
- 50g margarine or butter, melted
- 65g / 4,5 tbsp milk of choice
- A couple of handfuls frozen or fresh blueberries
- Flaky almonds for topping
- A good amount of lilac syrup
Instructions
- Preheat the oven to 175C/350F and grease and line a pan with parchment paper. My pan was ⌀18cm/7 inches.
- Mix the dry ingredients in a bowl.
- In a separate clean bowl, whip the aquafaba and sugar white and fluffy, but not all the way to the meringue stage.
- Fold in the dry mixture, melted margarine/butter, and milk. Do not stir and only fold into just incorporated!
- Transfer the batter to the pan, top with blueberries and flaky almonds. Slightly press the blueberries and flaky almonds into the batter. Bake in the bottom of the oven for 25-30 minutes or until a toothpick runs clean.
- Let cool and then drizzle a good amount of the lilac syrup on top, slice up, serve, and enjoy!
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