BLUEBERRY GREEN TEA CAKE
An flavorful and different cake, light and fruity and chock-full of antioxidants. Just in time for spring! I use frozen berries in this, but fresh is always better.
Provided by Cynna
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Grease one 9x9 baking pan.
- Put first 4 ingredients into a small pot and heat under low heat until all the sugar melts. Then pour this mixture into a bowl.
- Sift dry ingredients and add them to the sugar mixture. Blend with an eggbeater until mix well.
- Pour the batter into the pan and smooth the surface.
- Bake in the preheated oven for 10-15 minutes. Take the cake out of the oven and let it cool.
- After it cools completely, remove it from the pan and cut it horizontally into 3 even layers. (Different kinds of ovens produce different degrees of heat, so please adjust the baking time accordingly to avoid over baking.).
- Whip the whipping cream and the sugar until fluffy. Keep a portion for decorating the top of the cake and mix the rest with the blueberries. Spread the blueberry whipped cream mixture on the cake layers as fillings in the middle.
- Decorate the top of the cake with the other portion of whipped cream and a handful of blueberries.
Nutrition Facts : Calories 290.4, Fat 15.7, SaturatedFat 7.6, Cholesterol 42.2, Sodium 118.3, Carbohydrate 36.8, Fiber 0.8, Sugar 26.1, Protein 2.3
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