Blueberry & Naartjie Cake

How To Make Blueberry & Naartjie Cake

1. For the cake
2. Preheat the oven to 180°C.
3. Grease a rectangular baking tin.
4. Rub together the castor sugar and naartjie zest to release the oils, then add butter and vanilla extract and beat until pale and fluffy.

5. Add the eggs, one at a time, beating well between each addition. 
6. Add 30ml of the flour after each egg and beat well before adding the next egg.
7. Mix together the remaining flour and baking powder.
8. Stir together the amasi and sunflower oil.
9. Gradually mix in the dry ingredients and wet ingredients into the beaten butter mixture until combined.
10. Fold the flour dusted blueberries through the cake batter.

11. Spoon the batter into the prepared tin then bake for 45-50 minutes until golden on top and the sponge springs back when you press it lightly.

12. Leave to cool on a wire rack.
13. For the compote combine the ingredients into a pot, simmer gently for 10 minutes until the sugar has dissolved and the mixture is thick and syrupy.
14. Set aside to cool completely.
15. For the frosting & Decorating
16. Make the frosting by beating the cream cheese, butter and vanilla until smooth and combined.
17. Gradually add the icing sugar while continuously mixing.
18. Add enough naartjie juice so that the topping is easy to pipe.
19. Ripple 3/4 (leaving some for decorating) of the compote through the frosting.
20. Carefully spoon the topping into a piping bag.
21. Pipe frosting onto the cooled cake.
22. Decorate cake with dollops of leftover compote, candied naartjie slices and fresh blueberries and edible flowers.