John Myers
Ingredients for 1 servings:
- 300 g flour
- 180 g sugar
- 2 tsp baking powder
- 50 g buttermilk
- 50 g oil
- 3 eggs
- Food coloring, 1 – 2 tsp, plus a few drops for the frosting
- 200 g cream cheese
- 480 g powdered sugar
- e.g. blueberries
- 50 g chopped white chocolate
Instructions
Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 20 minutes
Sweet, pink blueberry cake from the rice cooker
Mix the flour and baking powder. Whisk together the eggs, sugar, buttermilk, and oil, then add the flour mixture and mix with a hand mixer. Stir in the food coloring until the batter reaches the desired color. Pour the batter into a rice cooker and cook for about 90 minutes. Carefully turn the finished cake out of the pan onto a plate and let it cool for 15 minutes or briefly refrigerate it. This will make it easier to slice. Use a long knife to cut the cake in half crosswise. Beat the cream cheese and powdered sugar together to form a smooth frosting and color it with a little food coloring. Spread some of the frosting on the bottom half of the cake and sprinkle the chopped chocolate on top. Layer the top half on top and cover the entire cake with frosting. Garnish with blueberries, chocolate shavings, and dots of frosting, if desired.
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