Blueberry and Crème de Cassis Poke Cake
A poke cake is a cake that has holes poked in it and then a liquid poured over it. In this recipe, a blueberry and crème de cassis sauce is poured over a vanilla cake bursting with flavour.
Ingredients
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3 eggs
- 3/4 cup (160 g) sugar
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 3/4 cup (180 ml) milk
- 3 cups (420 g) frozen blueberries
- 1/4 cup (55 g) sugar
- 3 tbsp (45 ml) crème de cassis or water
- 2 tbsp (30 ml) lemon juice
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180 °C). Butter an 8-inch (20 cm) square cake pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, baking powder and baking soda. Set aside.
- In another bowl, whisk the eggs and sugar with an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters. With the mixer on low speed, drizzle in the melted butter. Add the dry ingredients alternating with the milk. Spoon the batter into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a rack while you’re preparing the sauce.
A poke cake is a cake that has holes poked in it and then a liquid poured over it. In this recipe, a blueberry and crème de cassis sauce is poured over a vanilla cake bursting with flavour.