CSR Sugar, Blueberry Lovers Cake And Giveaway

Disclaimer: This post is brought to you by Nuffnang and CSR Sugar.

Writing a dessert blog with ‘Sugar’ in the title may be a cliché but that word in all honesty, stands for many of the happy, nostalgic, inspiring moments in my kitchen. I love playing around with different forms of sugar in both sweet and savory recipes. I enjoy sprinkling it on baked goods before I photograph them because it adds another dimension to the image. Sugar is more than just an ingredient for me. As a child, I learnt that a sweet start was the best way to embark on any new journey and for me that sweet start was Sugar. Sugar is that spoonful of remedy, my Mum put in my mouth when I burnt my tongue with hot food. Sugar to me is therapeutic. Dynamic! Sugar flavours. It preserves (think jams). It enhances. Leavens. Stabilizes. It is a baker’s weapon. A cook’s secret to balance of flavour. A child’s fantasy! The stuff that sweet memories are made of!
It is the single most ingredient that gives meringue its sizzle, transforms butter to buttercream, gives toffee its intensity and Creme Brulee its gorgeous crust. Sugar is mighty! Yet it is affordable.

CSR is a name I associate with from my pantry-building days in Australia. My new kitchen has been home to many of their products from the time I set foot in this country. Something that has not changed even today.
With 160 years of expertise, CSR is a brand of repute in Australia. The sugars and syrups are of a superior quality because they are 100% graded and natural. CSR products range from everyday sugars (raw and table sugar) and baking sugars (caster, brown, icing sugar) to syrups (Golden Syrup, Treacle) to exclusive items that are not produced by any other sugar company like the Coconut Sugar and Jam Setting Sugar and healthier substitutes like LoGiCane (low GI sugar). You can check out all their products at the CSR website. Here is the link

Though Caster Sugar and Golden Syrup are the ones I use the most in my recipes, my recent favourite is the Jam setting sugar. Jam making has never been easier. The sugar mixture contains pectin and citric acid, hence all you need to add, is the fruit. Amazing!

During my early weeks in Sydney when my pantry and baking gear were limited, my baking was restricted to simple tea cakes and muffins. There is a different kind of excitement when you start from scratch in a new kitchen. Opening new jars and cans every other day. Needless to say my groceries would always include sugar, butter, eggs and flour. With literally no furniture in the house, we would sit on the carpets with a cup of hot chocolate and a large slice of blueberry cake. I had not baked with fresh blueberries before that and I was blown away by the colour. When visitors came, they were treated to a slice as well. ‘How does it feel to be in a new country?’ everyone would ask us. ‘It feels at home’ would be my reply, delighted to be able to lead my life the way I had envisioned. Exploring a foreign land, its resources, coming home with new ingredients and baking like there’s no tomorrow. Almost close to a perfect life! This blueberry cake brings back many memories for me.

The cake is a celebration of blueberries. There are 3 layers of blueberry cake with blueberry jam and blueberry frosting in between the layers. The jam is super easy to make, thanks to CSR Jam setting Sugar. It takes less than 15 minutes to cook the jam. The buttercream frosting uses the same jam to flavour it. The cake has a light, soft texture from the yogurt and is simple to put together.

Giveaway:

Hold your breath ladies and gentlemen, this giveaway could just be the answer to your long awaited baking dreams.

The wonderful people at CSR are coming up with a Cookbook to celebrate their 160th birthday. If you love baking and have a favourite baking recipe this is your chance to be among the 45 selected recipes to be featured in the cookbook. (Australian residents only)

Entries can be made in any of the following 3 ways

1) Leave a comment below or on my Facebook page with the name of your favourite baking recipe and a special memory associated with it (in 25 words or less). Image is optional. Example : Aunty Pat’s chocolate brownies. This is special to me because….
2) You can share your images on Instagram with the caption being the recipe title and the 25 word (or less) memory. Entries must include #madeformemories and #bakingnation
3) You can leave a comment on the CSR Facebook Page with the name of your favourite recipe and 25 word memory. Image is optional.

The competition ends on 22nd May 2015

Wait, it doesn’t stop here!
All 45 selected recipes will be awarded a $50 Wish Gift Voucher as well as a copy of the cookbook (when it is released).

The top 3 chosen recipes will also get to fly to Melbourne to go behind the scenes at the cookbook shoot to learn photography as well as food styling. They will also receive a Magimix Patissier worth $1199.

View the terms and conditions here.

Some Baker’s Notes:

I have used frozen blueberries for the jam. You can use fresh ones as well.

The cake can be adapted to make 2 layers instead of 3 but you will need to adjust the baking time. It would take longer.

If you want a smooth buttercream, remove and strain about 3/4 cup of blueberry jam before setting. Leave aside to set. Use this to make the frosting. You should have 1/2 cup of strained blueberry jam.

Blueberry Lovers Cake

225 g butter (8 oz, 1 cup), cubed
1-1/4 cup CSR caster sugar
3 eggs
2 cups self-raising flour
350 g greek yogurt (12 oz, 11/3 cups)
1/4 cup milk
1 cup frozen (or fresh) blueberries
1 cup fresh blueberry jam (recipe below)
Blueberry Buttercream (recipe below)

For the Blueberry Jam

500 g frozen blueberries (18 oz)
500 g CSR Jam setting sugar (18 oz)
10 g butter (0.35 oz, 1 tsp)

To make the cake: Preheat oven to 180 degrees C (160 degrees C fan forced). Lighly grease 3 round cake pans and line the base with baking paper.

Using an electric beater beat the butter and sugar together in a large bowl until smooth and creamy. Add the eggs, 1 at a time, beating well after each addition until combined.

Stir in half the flour and yoghurt until just combined. Stir in the remaining flour, yoghurt and milk until combined. Divide equally among the prepared pans and smooth the surface. Fold in the blueberries. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 10 minutes to cool slightly.

Carefully turn out the cakes onto a wire rack. Turn upright and set aside for a further 20 minutes or until cooled to room temperature.

To make the Blueberry Jam, Just follow the instructions on the back of the Jam Setting Sugar pack.  Crush blueberries with blender. Place the blueberries and CSR Jam setting together in a large, heavy based saucepan. Heat mixture over a low heat until sugar is dissolved. Do not allow to boil.

Add a knob of butter, then increase heat and bring to a rolling boil. Boil for 4 minutes only. Remove from heat. Test for set (by putting a small amount on a cold plate and checking the surface with fingers for wrinkles.

Store in sterilised jars.

To make the Blueberry Swiss meringue buttercream:

6 egg whites
1-1/2 cup CSR caster sugar
400 g (14 oz, approx 13/4 cup) unsalted butter, room temperature
1/2 cup blueberry jam
1-2 drops Violet food colouring (optional)

Place the egg whites and sugar in a large bowl that is placed over a saucepan of simmering water (over low heat), and whisk continuously, until the sugar has completely dissolved and the bottom of the bowl is warm to touch.

Remove the bowl from the heat and whip on high speed until meringue holds stiff peaks and looks glossy. The bowl should have completely cooled by now.

Add the butter, 2 tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter.

When the buttercream has come together, add the blueberry jam and mix in till smooth and well blended. Add the food colouring (if using).

To assemble: Place one layer of cake on a cake stand or plate. Place 4 tbsps. of blueberry jam. With a large star or round nozzle, pipe buttercream kisses all over the cake. Alternately, you could dollop the buttercream on top.  Place the second layer and repeat. Repeat with the third layer. Decorate with fresh blueberries.