White Chocolate Blueberry Cake

Baking Dessert
Photo of White Chocolate Blueberry Cake

Ingredients

  • 300g olivani
  • 300g sugar
  • 2 tsp vanilla extract
  • 6 eggs
  • 200g flour
  • 200g ground almonds
  • Pinch of sea salt
  • 4 tsp baking powder
  • 260g greek yoghurt
  • Zest of 1 large orange
  • 165g white chocolate chips
  • 390g fresh or frozen blueberries
  • 400g cream cheese
  • Juice of 1/2 lime or lemon
  • 1 tsp vanilla extract (for icing)
  • 6 TBS maple syrup
  • Blueberries (for topping)
  • White chocolate (for topping)

Method

  1. Preheat oven to 180°C. Line three 22cm cake tins with baking paper and optionally grease them.
  2. Cream olivani and sugar until pale and fluffy.
  3. Add vanilla and eggs, one at a time, beating well between each addition.
  4. Sift in flour, ground almonds, salt, and baking powder. Mix gently.
  5. Add yoghurt and orange zest, mixing until just combined.
  6. Divide batter evenly between tins and press in white chocolate chips and blueberries so they are level with or just below the surface.
  7. Bake for ~30 minutes until golden brown and a skewer comes out clean.
  8. Cool cakes in tins for 10 minutes, then turn out onto a rack to cool completely.
  9. For icing, beat cream cheese until smooth. Add lime/lemon juice, vanilla, and maple syrup, and beat until well combined.
  10. Assemble the cake by spreading a thin layer of icing between each layer. Stack the layers and ice the top.
  11. Top with fresh or frozen blueberries and white chocolate.
  12. Store in an airtight container for up to 3 days.