"Katrin, it's not good if you're not baking anymore! That's not you!" said Sarah from the office to me last week with an upset look on her face. I've been a quite busy lately. But don't you worry guys. I had a relaxing weekend so far and I made a cake today. And I dedicate this post to Sarah. Her internship at our firm ended last Friday. She has become a dear friend of mine in the past few months and I'm going to miss her so much. She always claims that dessert is the most important meal of the day. I fully agree. And remember: Fruit salad does not count as dessert! ;-)
(slightly adapted from Annemarie Wildeisen's Kochen 7/8 | 2012)
1 tablespoon chocolate or cocoa powder
1 sachet of baking powder
1 pinch of salt
2.5dl buttermilk (or milk)
for the crumble:
50g desiccated coconut
50g butter, cold
Preheat the oven to 180°C. Line a 24cm diameter springfrom pan with parchment paper and grease the rim with butter.
Sift the flour, baking powder, chocolate or cocoa powder into a bowl. Add sugar and salt and mix. Melt the butter in a little pan. Take away from the plate, mix with the buttermilk, add to the flour mixture. Add the egg and mix well. Wash the blueberries with cold water, dry on a kitchen towel and carefully add them to the batter. Mix only until evenly incorporated.
Fill the batter into your prepared springform pan and bake in the lower half of the oven for about 40 minutes. In the meantime, prepare the crumble. Put sugar and coconut in a bowl, add the cold butter in pieces and rub with yuor fingers to a crumbly mass. After 40 minutes, spread this mixture on your cake and bake for another 10 minutes in the upper half of the oven. Be careful not to burn the coconut. Then, take out of the oven and let cool. This cake can also be prepared a day ahead.