Blueberry Genoise with Blackberry Devon Liqueur

I am quite a fan of Tamasin Day-Lewis and her recipes, she also promotes people to cook seasonally and buy good quality organic produce. I can’t fault that at all!

I first saw this recipe by Tamasin being made on the UKTV Food Channel. Her daughter and a friend’s daughter were cooking Sunday Lunch for four. The girls choose this beautiful cake for dessert, I knew at some point I would want to try this recipe out. Well blueberries are good for you right? Hahaha.

If you try this recipe the only thing I’d suggest is, either use an electric stand mixer or electric hand mixer. A Genoise sponge means lots of whisking of eggs until it trebles in size and leaves a ‘ribbon trail’ with the whisks. This can take from 5 to 10 minutes or more to complete this stage! After whisking, all that is needed is a little gentle folding in of flour, salt and clarified butter to the whisked mixture.

Spoon half the mixture into a prepared cake tin and scatter over those delicious ripe blueberries, then spoon over the remaining sponge. After finishing baking in the oven and cooled enough to turn out of the tin, the blueberries have bled through the sponge bottom, (the cake is turned upside down to serve). This gives a gorgeous seam of fruit to the cake, the piece de la resistance.

For the best bit, I used Crème de Cassis to brush over the mottled blueberry top. (I didn’t have any Blackberry Devon Liqueur.) Lastly, cut a slice and dig in to this glorious adorned blueberry cake mmmmmmmmm.
The recipe link here: Blueberry Genoise with Blackberry Devon Liqueur