Tarte Aux Pommes #CakeSliceBakers
Olive Oil Cake with Fresh Peaches produces a cake with a light texture. It’s perfect with a hot beverage, cold glass of milk or just on its own.
Blueberry Financiers are a perfect little-sophisticated treat to have with a hot beverage. I even caught myself with pinky in the air while sipping my tea along while enjoying one.
These Blueberry Financiers are my choice for this month’s Cake Slice Bakers reveal. On the 20th of the month we choose one of the four selections chosen from our current baking book Roger Pizey’s World Class Cakes. This month’s choices were:
- Raspberry Angel Cake
- Hazelnut Dacquoise
- Blueberry Financiers
- Plum Madeira
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A financier is a traditional French sponge cake. This one is studded with fresh blueberries and brushed with an apricot glaze. Originally, I was going to bake them in mini muffin tins rather than the silicone molds suggested in the recipe. From prior experience, I’ve found that silicone molds tend to bake a bit faster which often leads to a dark crust. Hardly the preferred appearance and with the age and temperament of my oven, I was a bit hesitant.
Despite my trepidations, I used the silicone mold and reduced my oven temperature to 350°F rather than the 400°F as stated in the recipe. I tested (with a skewer) the financiers at 20 minutes and they weren’t done and I gave them 5 more minutes. They were done and a perfect golden brown. They also popped out of the pan easily.
In addition to the taste what impressed me most was how easy they came together. I will admit that sometimes I can be a bit of a dessert snob and given the name of these I concluded that making them would be a long drawn out process. Nothing could be further from the truth.
- For the Beurre Noisette
- ⅔ cup of butter
- For the Sponge
- 6 egg white
- ¾ cup superfine sugar
- ⅔ cup ground almonds
- ½ cup all-purpose flour
- ⅔ cup fresh blueberries
- For decoration
- ¼ cup apricot glaze
- Preheat the oven to 400 degrees. I applied a light coating of non-stick pan spray to my silicone molds.
- Put the butter in a pan over medium heat and bring to a boil and keep boiling until it turns a light brown.
- Remove from the heat and scrape down any residue on the sides of the pan.
- Pour into a cold pan to prevent further cooking and set aside.
- Beat the egg whites until they start to foam, but are not whipped, then add the sugar and beat.
- Scrape down the sides as necessary to ensure that ingredients are completely incorporated.
- Gradually add the ground almonds and flour beating rapidly for one minute until well combined.
- Next, add the cooled Beurre Noisette and mix together.
- Add the blueberries to the sponge batter making sure that they are evenly distributed.
- Spoon the batter into the prepared and place them on a baking sheet in the preheated oven and bake for 20-25 minutes.
- Remove from the oven and cool on a wire rack.
- Make the apricot syrup by heating the jam with a little water until you reach a syrupy consistency.
- Next, pass the apricot jam through a strainer for a smooth consistency and set aside.
- Brush cooled financiers liberally with the apricot glaze.
Baking Willie Harcourt-Cooze’s Cloud Forest Chocolate Cake from World Class Cakes by Roger Pizey was almost as much fun as eating it. I’m delighted to bake again with the Cake Slice Bakers to move further out of my baking comfort zone.
Each month the Cake Slice Bakers are offered a selection of cakes from the book mentioned above and we each choose one cake to bake. Our cakes are revealed on the 20th of the month.
Our choices for this month were:
- Marco Pierre White’s Harvey’s Lemon Tart
- Rhubarb Crumble Cake
- Kueh Lapis
- Willie Harcourt-Cooze’s Cloud Forest Chocolate Cake
Speaking of moving out of my baking comfort zone; the Kueh Lapis was actually my first choice but something went awry and it wasn’t meant to be this month. In hindsight, I’m glad it didn’t work out because this Cloud Forest Chocolate Cake is amazing. I don’t bake with nuts often because my granddaughter Gabbi has a nut allergy, but this time I made an exception. As this was our Father’s Day dessert I also made sugar cookies so she didn’t feel left out.
This was my first flourless chocolate cake and I was not disappointed. When trying to describe this cake to my girls the best I could come up with is that it tastes like a cross between fudge and cake. Instinct told me not to take a big slice of this and I’m glad I listened. My friends this cake is rich, dense with an intense chocolate flavor. As well it should because the recipe calls for 100% cacao and including the frosting I used 9.5 ounces.
If you have a special occasion coming up or just have a taste for an out of this world chocolate cake, please try this one.
- 6 ½ ounces 100% cacao, finely grated
- 1 cup unsalted butter
- 6 eggs
- ¼ cup light brown sugar
- ⅔ cup superfine sugar
- 1 cup ground almonds
- 1 cup heavy cream
- ¼ cup plus 2 TBS superfine sugar
- 3 oz 100% cacao, finely grated
- Preheat oven to 325°F and line a 10-inch springform pan with parchment paper.
- Melt the cacao and butter by placing them in a heatproof bowl over a pan of gently simmering water making sure that the bottom of the bowl doesn’t come in contact with the water.
- Once melted, remove from the heat and set aside.
- Beat the eggs with the sugars in a large bowl until pale and doubled in volume, this took approximately 4.5 minutes.
- Stir in the melted cacao mixture and butter batter.
- Next, carefully fold in the ground almonds.
- Tip (pour) the batter into the prepared pan and bake for 35 minutes, or until slightly risen and a toothpick inserted into the center comes out clean.
- Remove from the oven and leave in the pan on a wire rack to cool.
- Meanwhile make the frosting.
- Put the cream and sugar in a pan over low heat and bring to just the point of boiling.
- Remove from the heat then stir in the grated cacao until melted and evenly mixed through.
- Set aside to cool.
- Once the cake is completely cold, remove the sides of the pan and the parchment paper.
- Set the cake on a serving plate and spread the cooled frosting evenly on the top and sides. **
- Keep at room temperature until ready to serve and don’t store it in the refrigerator because the cake and frosting will become too hard.
- **I had to place the frosting in the refrigerator for 5 minutes so it could come to a consistency for frosting the cake.
Visit our members to see what cake choice they baked up!
Enjoy this Cream Cheese Blueberry Jam Filled Bundt Cake with a hot beverage or a scoop of vanilla ice cream.
I’m baacck!!! Sometimes a little push is needed to get back on track and it feels good to join the Bundt Bakers again. As I’ve said before I’ve never met a Bundt Cake that I didn’t like and
I’m looking forward to being inspired by this fabulous group of bakers.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. This month’s theme is Filled Bundt’s and our hosts are Christina Lopez Vera of Bizcocheando and Patricia at Pattys Cake. Unlike layer cakes, filling a Bundt cake can be a little challenging. I once filled a Bundt Cake by splitting it in half (horizontally). A steady hand is required. With this Cream Cheese Blueberry Jam Filled Bundt Cake I chose a different route for filling the cake.
After the cake had baked, cooled, and received a brush of simple syrup, I inserted a plastic dowel rod into the top of the cake halfway down. When the dowel rod is pulled up it draws the cake into the rod. To remove the cake inside the dowel I poked the handle of a wooden spoon inside and pushed the cake out reserving it for later. I repeated this step all around the cake at evenly spaced intervals. To fill the holes in the cake I spooned blueberry jam into a frosting bag and squeezed the jam into the holes. I then replaced the expunged cake crust side up back into the cake.
The blueberry goodness doesn’t stop with the jam, I also added blueberries to the cream cheese cake batter. After the cake was filled and the cake divets replaced, I poured on a powdered sugar glaze. To cover the impressions made from removing the cake and replacing it, I cut small circles of white fondant to place over them. Plus, I added blueberries around the top as well. All of this combines for a rich, fruity and buttery Bundt Cake.
It sounds like lots of work but the whole process of making holes, filling them and decorating the cake afterward took less than 10 minutes. If it had taken longer than that it would have been time well spent because this cake is delicious!
- 1 cup butter
- ¼ c plus 2 TBS oil
- 8 oz cream cheese, softened
- 3 cups sugar
- 6 eggs
- 3 cups flour, sifted
- 1 cup buttermilk
- 2 tsp vanilla
- 1 cup blueberries + extra for garnish
- ¾ cup blueberry jam
- Simple Syrup (optional)
- Powdered Sugar Glaze
- 1 ½ cup powdered sugar
- ¼ -½ cup of water
- 1 tsp vanilla
- Preheat oven to 325°. Prepare 12 cup Bundt pan for baking and set aside.
- In a large mixing bowl cream butter, oil and cream cheese until well combined.
- Next, add sugar all at once and beat on medium-high speed until light and fluffy, about 5 minutes.
- Add eggs two at a time, beating well after each addition until the yolk disappears.
- Add flour alternately with buttermilk and beat well.
- Next, add in the vanilla.
- Pour into prepared pan filling ⅔ full and bake for 60 -75 minutes or until cake tests done.
- Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- Brush cake with simple syrup if desired, this helps to seal in moisture.
- Insert a plastic dowel rod into the top of the cake at about 3 inches into the top of the cake, remove the dowel and gently remove the cake inside the dowel, you’ll need the top of it to seal the hole after inserting the jam.
- Do this at 1 ½ inch intervals all the way around the top of the cake.
- Fill a frosting or zippered time bag with the jam and squeeze it into the holes in top of cake.
- Take expunged pieces of cake and place them back into the jam filled holes.
- Mix the powdered sugar, vanilla and ¼ cup of the water until smooth.
- If it’s too thick add 2 tsp of remaining water until it’s of pouring consistency.
- Add blueberries to the top if desired.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
• #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.
o Co-hosting: Patricia from Patty’s Cake
o Co-hosting: Cristina from Bizcocheando
• You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
And don’t forget to take a peek at what other talented bakers have baked this month:
- Blueberries Kugelphopf Bundt Cake by Bizcocheando
- Boston Creme Filled Bundt with Chocolate Ganache by The Queen of Scones
- Bundt Cake de Piña y Coco by La Mejor Manera de Hacer
- Carrot Cake Cheesecake Bundt by All That’s Left Are The Crumbs
- Círculo Rojo Bundt Cake by Patty’s Cake
- Cream Cheese Bundt Cake Filled with Dulce de Leche by Basic N Delicious
- Cream Cheese Stuffed Caramel Apple Bundt Cake by Making Miracles
- Jalapeño Cornbread Filled with Blueberry Quick Jam by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Lazy Daisy Bundt Cake by Sneha’s Recipe
- Lemon Filled Lemon Bundt by Food Lust People Love
- Peanut Butter – Chocolate Chip Bundt Cake with Peanut Butter Filling by Katin špaz
- Raspberry Bundt Cake with Lemon Curd Filling by Palatable Pastime
- Tunnel of Cream Banana Nut Bundt Cake by I Love Bundt Cakes
- Twinkie Bundt Cake by Living the Gourmet