Cornflower Cake (Print Version)
# Ingredients:
→ Cake
01 -
240 g all-purpose flour
02 -
200 g granulated sugar
03 -
1/2 cup dried cornflower petals
04 -
2 tsp baking powder
05 -
115 g salted butter, melted and slightly cooled
06 -
2 large eggs, at room temperature
07 -
240 ml whole milk, at room temperature
08 -
60 ml vegetable oil
09 -
2 tsp vanilla extract
10 -
1 tbsp blue spirulina powder
11 -
2 tbsp water
→ Frosting
12 -
225 g block-style, full-fat cream cheese
13 -
115 g salted butter
14 -
120 g powdered sugar
15 -
1/4 to 1/2 tsp blue spirulina powder (or blue food coloring)
16 -
2 tbsp dried cornflower petals
# Instructions:
01 -
Preheat oven to 180°C. Grease a 20 cm x 10 cm loaf pan, then line with parchment paper.
02 -
In a large mixing bowl, whisk together the flour, sugar, cornflowers, and baking powder until evenly combined.
03 -
In a separate large container, thoroughly mix the melted butter, oil, eggs, milk, and vanilla extract until well incorporated.
04 -
Form a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk until the batter is smooth with no dry lumps remaining.
05 -
In a small bowl, whisk together the blue spirulina and 2 teaspoons of water until completely dissolved with no powder visible.
06 -
Divide the batter between two bowls. Incorporate the dissolved spirulina into one portion, stirring until evenly tinted blue.
07 -
Pour 1/2 cup of the white batter into the prepared pan. Add 1/2 of the blue batter directly on top. Continue alternating layers until all batter is used. Create a marbled effect by running a fork or knife through the batter.
08 -
Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
09 -
Allow the cake to cool in the pan for 15 minutes. Then, use the parchment paper edges to lift the cake out and transfer to a wire rack to finish cooling completely.
10 -
Beat the softened cream cheese and butter until creamy and light. Gradually incorporate the sifted powdered sugar and blue spirulina powder until thoroughly combined and smooth.
11 -
Using an offset spatula, spread the cream cheese frosting evenly over the top of the cooled cake. Sprinkle with dried cornflower petals for garnish.
12 -
Slice the cake with a sharp knife and serve at room temperature for optimal flavor and texture.
# Notes:
01 -
This cake features natural blue coloring from spirulina powder, making it both visually striking and free from artificial dyes.
02 -
For the best marbled effect, avoid overmixing the batter when creating the swirl pattern.