1 box NOMU minimakes Vanilla Cake Batter Mix
200g fresh blueberries
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup (80ml) full cream yoghurt
Zest of 1 orange
Preheat your oven to 160°C (convection mode). Grease and line a 20cm round cake tin, then neatly arrange the blueberries into the base of the tin.
Whisk the eggs until frothy, then whisk in the melted butter, yoghurt and orange zest until combined. Add the cake mix and whisk to form a smooth batter.
Carefully dollop the batter on top of the blueberries and even out the surface using a spatula or the back of a spoon. Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
Allow to cool for 10 minutes in the tin before turning out onto a serving plate. Serve slices with dollops of softly whipped cream.
Tip: This cake can also be baked in a 20cm square cake tin.
1 box NOMU minimakes Vanilla Cake Batter Mix
200g fresh blueberries
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup (80ml) full cream yoghurt
Zest of 1 orange
Preheat your oven to 160°C (convection mode). Grease and line a 20cm round cake tin, then neatly arrange the blueberries into the base of the tin.
Whisk the eggs until frothy, then whisk in the melted butter, yoghurt and orange zest until combined. Add the cake mix and whisk to form a smooth batter.
Carefully dollop the batter on top of the blueberries and even out the surface using a spatula or the back of a spoon. Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
Allow to cool for 10 minutes in the tin before turning out onto a serving plate. Serve slices with dollops of softly whipped cream.
Tip: This cake can also be baked in a 20cm square cake tin.
1 box NOMU minimakes Vanilla Cake Batter Mix
200g fresh blueberries
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup (80ml) full cream yoghurt
Zest of 1 orange
Preheat your oven to 160°C (convection mode). Grease and line a 20cm round cake tin, then neatly arrange the blueberries into the base of the tin.
Whisk the eggs until frothy, then whisk in the melted butter, yoghurt and orange zest until combined. Add the cake mix and whisk to form a smooth batter.
Carefully dollop the batter on top of the blueberries and even out the surface using a spatula or the back of a spoon. Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
Allow to cool for 10 minutes in the tin before turning out onto a serving plate. Serve slices with dollops of softly whipped cream.
Tip: This cake can also be baked in a 20cm square cake tin.
1 box NOMU minimakes Vanilla Cake Batter Mix
200g fresh blueberries
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup (80ml) full cream yoghurt
Zest of 1 orange
Preheat your oven to 160°C (convection mode). Grease and line a 20cm round cake tin, then neatly arrange the blueberries into the base of the tin.
Whisk the eggs until frothy, then whisk in the melted butter, yoghurt and orange zest until combined. Add the cake mix and whisk to form a smooth batter.
Carefully dollop the batter on top of the blueberries and even out the surface using a spatula or the back of a spoon. Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
Allow to cool for 10 minutes in the tin before turning out onto a serving plate. Serve slices with dollops of softly whipped cream.
Tip: This cake can also be baked in a 20cm square cake tin.
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