{"id":162747,"date":"2024-11-06T12:59:56","date_gmt":"2024-11-06T04:59:56","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=162747"},"modified":"2024-11-06T12:59:59","modified_gmt":"2024-11-06T04:59:59","slug":"bumbleberry-cake","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2024\/11\/06\/bumbleberry-cake\/","title":{"rendered":"Bumbleberry Cake – von Anna Olson"},"content":{"rendered":"\n
\"Bumbleberry<\/figure>\n\n\n\n
\n \n

Bumbleberry Cake – from Anna Olson<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n A sponge cake is usually baked with dry ingredients, i.e. dried fruit or chocolate and nuts. But you can also add berries, as Anna Olson has done here with her bumbleberry cake. \n

\n\t\tI have also made cakes with berries, here is the Physalis Cake<\/a> and the Berry Cake.<\/a>\n

\nThis time it had to be a big cake and so I chose a recipe from my favorite baker. Anna Olson is simply great, her shows are simple and easy to understand, without any big frills. That’s how I love it!
\nBut I’ve changed the recipe a bit, that’s how I usually make it so that it suits me. Anna Olson says Bumbleberry can be anything, your favorite berries, strawberries, blueberries, raspberries, or a mix of everything.\n <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
1 h 10 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
12<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
1 h 25 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n

For a large Bundt Cake<\/h4>\n\t
    \n\t
  • <\/i>

    175 g soft Butter<\/p><\/li>\n\t

  • <\/i>

    350 g Sugar (Anna took 400 g)<\/p><\/li>\n\t

  • <\/i>

    2 tbsp Lemon Zest<\/p><\/li>\n\t

  • <\/i>

    1 tbsp Vanilla Extract<\/p><\/li>\n\t

  • <\/i>

    3 Eggs<\/p><\/li>\n

  • <\/i>

    500 g Flour (Anna took 250 g special cake flour of it, I used normal flour, and it worked well)<\/p><\/li>\n\t

  • <\/i>

    2 tbsp Flour<\/p><\/li>\n\t

  • <\/i>

    1 tbsp Baking Powder<\/p><\/li>\n\t

  • <\/i>

    1 Pinch of Salt<\/p><\/li>\n\t

  • <\/i>

    175 ml Butter milk (I could not find that, so I used Natural Yogurt Drink)<\/p><\/li>\n\t

  • <\/i>

    550 g mixed, frozen Berries (Anna took 150 g each of 3 different varieties)<\/p><\/li>\n\t \n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

    \n

    Instructions<\/h4>\n
    \n
    1<\/div>\n
    \n

    Step 1<\/h4><\/div>\n
    Grease a large Bundt pan well with butter. <\/div>\n <\/div>\n <\/div>\n
    \n
    2<\/div>\n
    \n

    Step 2<\/h4><\/div>\n
    Beat the butter with the sugar and a pinch of salt until soft. Mix in the lemon zest and vanilla extract, then beat in the eggs.\n\n<\/div>\n <\/div>\n <\/div>\n
    \n
    3<\/div>\n
    \n

    Step 3<\/h4><\/div>\n
    Mix the 500 g flour with the baking powder and stir into the mixture together with the yogurt drink.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    4<\/div>\n
    \n

    Step 4<\/h4><\/div>\n
    Mix the frozen berries with the 2 tablespoons of flour and then fold into the batter. The flour prevents the berries from sinking to the bottom of the cake and prevents them from coloring the batter with their juices.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    5<\/div>\n
    \n

    Step 5<\/h4><\/div>\n
    Pour the batter into the prepared cake tin and bake in the oven at 180\u00b0C for approx. 60-70 minutes. Leave the cake to cool for 15 minutes before turning it over.\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
    \n

    Notes<\/h4>\n – You can sprinkle it with icing sugar
    \n– or pour a glaze of lemon juice and powdered sugar over it
    \n– or you can make a glaze of berry juice and icing sugar
    \n– Anna has poured a lemon syrup over it\n <\/div>\n <\/div>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"Bumbleberry<\/figure>\n\n\n\n
    \"Bumbleberry<\/figure>\n\n\n\n
    \"Bumbleberry<\/figure>\n\n\n\n
    \"Bumbleberry<\/figure>\n\n\n\n
    \"Bumbleberry<\/figure>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Bumbleberry Cake – from Anna Olson Pane-Bistecca A sponge cake is usually baked with dry ingredients, i.e. dried fruit or chocolate and…<\/p>\n","protected":false},"author":5,"featured_media":162748,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,90,383,32,85,366,235,243,423,372,1499,30,638,293,33,611],"tags":[92,626,38,88,367,437,373,1501,36,612],"class_list":{"0":"post-162747","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-beeren","9":"category-blackberry","10":"category-desserts","11":"category-eggs","12":"category-strawberry","13":"category-baked-goods","14":"category-gifts-from-the-kitchen","15":"category-blueberry","16":"category-raspberry","17":"category-canada","18":"category-cake","19":"category-meals","20":"category-copycat-baking","21":"category-snack","22":"category-vanilla","23":"tag-berry","24":"tag-blackberry","25":"tag-dessert","26":"tag-eggs","27":"tag-erdbeere","28":"tag-heidelbeere","29":"tag-himbeere","30":"tag-kanada","31":"tag-kuchen","32":"tag-vanilla","33":"post_format-post-format-gallery"},"yoast_head":"\nBumbleberry Cake<\/title>\n<meta name=\"description\" content=\"Bumbleberry Cake - 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