Blueberry and Almond Sheetcake

Name: Blueberry and Almond Sheetcake
Prep time: PT65 minsM
Cook time: PT20-35 minsM
Yield: 12 Cups
Ingredients: Sponge Ingredients: 180ml Almond Milk; 60ml Vegetable Oil; 2 Medium Eggs; 1 Tsp Vanilla Extract; 210g Self Raising Flour; 1.5 Tsp Baking Powder; 1/2 Tsp Bicarbonate of Soda; 250g Caster sugar; 150g Unsalted Butter; 100g Blueberries; Decoration Ingredients: 150g Room Temp Unsalted Butter; 250g Icing Sugar; 1 Tsp Vanilla Extract; Purple Food Coloring; 1 Jar of Blueberry Jam / Compote; 50g Additional Blueberries; Optional: Mint Leaves

As it’s currently blueberry season I decided to make this beautiful blueberry sheet cake topped with a vanilla buttercream & blueberry compote. This super moist and fluffy sponge is infused with homemade almond milk that I made using my Almond Cow Milk Maker!

PREP TIME: 65 mins MINS SERVINGS: 12

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Instructions

Preheat your oven to 200°C or 180°C fan.
Pour your almond milk and vegetable oil into a jug. Then mix with a fork to combine.
Crack in both eggs and add your vanilla extract. Then mix again until fully incorporated .
Add your flour, baking powder, bicarbonate of soda and caster sugar into a mixing bowl.
Mix on a low speed with a paddle attachment until you have a breadcrumb consistency. This should take roughly 2-4 mins.
Next, slowly add the wet ingredients to the mixer while mixing continuously on a low speed. Once all the wet ingredients are incorporated, increase the mixer speed to medium and mix for 3 minutes without stopping.
Add your blueberries to a bowl and add 1 tbsp of plain flour. Mix until the blueberries are fully coated.
Pour the blueberries into the cake batter and fold them in with a spatula until evenly dispersed.
Add your cake batter into a greased and lined rectangular tin. I used a 9 x 13 inch tray.
Use a spoon to smooth the cake batter into the tin neatly.
Bake the sponge for 25 - 35 minutes. You will know it’s baked when it’s a light golden colour and a skewer comes out completely clean.
While the sponge is cooling move on to making your Buttercream.
Buttercream: Place your butter in a mixing bowl and beat for 10 minutes until it becomes soft and paler in colour. Remember to scrape down the sides of the bowl with a spatula now and then.
Gradually mix in your icing sugar and add 1 tsp of vanilla extract.
To make your buttercream as white as possible, mix in a small drop of purple food colouring.
Leave your buttercream to mix on a low speed for 5 minutes to create a soft texture
DECORATION DIRECTIONS Add your buttercream onto the cooled sponge and smooth it neatly with a palette knife,
Add small dollops of blueberry jam across the sponge. Then, using a skewer, swirl it in circular motions to create a marble pattern.
To finish, decorate with some blueberries in your chosen pattern. You could also add some mint leaves if desired.
Allow the buttercream to set for a minimum of 1 hour before tucking in and enjoying.
This cake is best kept in the fridge and will last for 3-4 days. It can also be frozen.