Last week was Juanfran’s birthday. To celebrate we had diner at Real cafe Bernabeu, a very nice restaurant located inside Santiago Bernabeu stadium, with views over the field.
Unfortunately there was no game, so the stadium was empty, but about 50 screens allowed us to watch the match from every angle possible while enjoying a delicious meal and a bottle of Rueda’s white wine…bliss!
Juanfran is not a fan of fondant, buttercream or any other sugaries, so the next day I made a simple, yet delicious coffee cake to sing happy birthday and blow the candles with the children and his parents.
This cake is really good and not necessary a birthday cake, but I can tell you that it will light up any gathering. As Ross once said on Friends, it is lighter than air (the one with the male nanny -Manny- episode).
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2/3 cup vegetable oil (preferably canola)
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries, lightly coated with flour
- 1 1/4 cups confectioners’ sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Preheat the oven to 180 ºC. Grease and lightly flour a 10 inch loaf pan. In a small bowl, sift together the flour, baking powder and salt. In a larger one, beat together the oil, sugar and eggs until thick and light (for about 3 minutes). Add the dry ingredients in three parts, alternating with the milk and the vanilla extract, beating after each addition until the resulting batter is smooth. Fold in the blueberries, and pour everything into the tube pan that we set aside earlier. Bake for about an hour/70 minutes and then let it cool for another hour. Remove the cake from the pan and let it cool completely on a wire rack.
In the top of a double boiler, over barely simmering water, combine the sugar, cream and vanilla. Stir until the ingredients are well blended (about 2 minutes). Pour into a glass measuring cup and cover until ready to use. When the cake is completely cool, drizzle the glaze decoratively over the cake. Allow the glaze to set for 1 hour before slicing and serving the cake.
Recipe from the book The complete cookbook from Magnolia Bakery