Lemongrass Ginger Wasabi Cake topped with a Blueberry Compote
Skill Level: Medium for both cake and topping
Prep Time: 15 minutes, 5-7 minutes
Cook Time: 30 minutes, 10-15 minutes
Chill Time: N/A
Serving Size: 1 piece of cake, 2 tablespoons/30 ml of compote, 2 tablespoons/30 ml of whipped cream, 2-3 tablespoons/30-45 ml
Yield: 10-12 servings, about 4 cups/950 ml
Ingredients
Cake
• 1 cup/240 ml Magical Lemongrass/Ginger/Wasabi Butter, room temperature
• 3 cups/700 ml all-purpose flour
• 2½ cups/600 ml granulated sugar, divided
• ¾ cup/180 ml freshly squeezed lemon juice, divided
• ¾ cup/180 ml buttermilk, room temperature
• ⅓ cup/80 ml grated lemon zest
• 4 extra-large eggs, room temperature
• ½ teaspoon/2½ ml baking powder
• ½ teaspoon/2½ ml baking soda
• 1 teaspoon/5 ml kosher salt
• 1 teaspoon/5 ml pure vanilla extract
Grandma’s Blueberry Compote
• ½ cup/120 ml MagicalButter Tincture
• 2 tablespoons/30 ml MagicalButter
• 2 pints/475 ml fresh blueberries
• ½ cup/120 ml Pom Wonderful Blueberry Juice
• ½ cup/120 ml sugar
• 4 tablespoons/60 ml agave syrup
• 4 tablespoons/60 ml Grand Marnier
• 1 lemon, juice and zest
How To
Cake
1. Preheat oven to 350°F/180°C; grease and flour your baking pans.
2. In a mixer, cream MagicalButter and 2 cups/475 ml of granulated sugar until light and fluffy, about 5 minutes.
3. Beat eggs on medium speed, 1 at time, and add lemon zest.
4. Sift or whisk together flour, baking powder, baking soda, and salt in a large bowl.
5. In a separate bowl, combine lemon juice with MagicalButter, milk, and vanilla, and whisk together.
6. Gradually add the flour and buttermilk mixture, and combine completely.
7. Divide the batter evenly onto small sheet pans, smooth the top, and bake for 25-30 minutes.
8. Use the toothpick method to be sure your Lemongrass Ginger Wasabi Cake is done; remove it from oven, and set it aside to cool until you are ready to serve and enjoy!
Grandma’s Blueberry Compote
1. In a 1-quart saucepan over medium heat, combine juice, Magical Tincture, agave syrup, and sugar, and bring to slow boil.
2. Reduce heat to medium-low, add blueberries, and continue to cook for 10 minutes, stirring frequently.
3. Add Grand Marnier, and cook until the liquid has a thick, syrupy consistency (about 3 minutes).
4. Remove your Grandma’s Blueberry Compote from heat, serve warm topped with whipped cream, and enjoy!
