For this week’s blog, ATTTA is pleased to feature the Maritime chef Alain Bossé, otherwise known as the Kilted Chef! Chef Alain is an accomplished chef and with a reputation for promoting local ingredients. We would like to acknowledge and thank him for being, among other things, a supporter of Atlantic wild blueberries! When you are sharing meals with your loved ones this holiday season, consider trying this delicious cranberry and wild blueberry cake for a sweet treat!
Cranberry & Wild Blueberry
Cake with Warm Vanilla Sauce
 |
| ©The Kilted Chef |
Cake
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3 tbsp room temperature butter
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1 cup sugar
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1 egg
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1 tbsp orange zest
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2 cups flour
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1 tsp salt
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1 tsp baking powder
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1 ¼ cup buttermilk
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1 tsp vanilla extract
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¼ tsp almond extract
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1 cup frozen wild blueberries
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1 cup frozen cranberries
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1 tbsp flour
Vanilla Sauce
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½ cup butter
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1 tbsp flour
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1 cup sugar
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¾ cup whipping cream
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1 tbsp vinegar
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1 tsp vanilla
To make your cake, first preheat your oven
to 350° and prepare a 9x13 inch pan with grease.
Start by creaming together the butter and
sugar in a large bowl. Next, mix in the egg, vanilla, almond extract, and
orange zest. In a separate bowl, combine the flour, salt, and baking powder.
Add the flour mixture and buttermilk to the creamed mixture, alternating
between the two. Last, lightly flour the wild blueberries and cranberries and
fold them into the batter. Pour the batter into the prepared pan and bake for
50-55 minutes.
To prepare the vanilla sauce, start by melting
the butter in a heavy bottom pot. Add the sugar and flour and bring the to boil
for 2-3 minutes. Remove the pot from the head and whisk in the vinegar, vanilla
and cream. Allow the sauce to cool to room temperature, then pour the sauce
over the warm cake.
Serve and enjoy!
Be
sure to check out other recipes and learn more about the Kilted Chef on their
social medias and website:
Facebook:
The Kilted Chef
Instagram
and Twitter: kiltedchefalain
Web
site: www.kiltedchef.ca
Kilted
Chef Media Kit: https://dashboardliving.lpages.co/kilted-chef-media-kit
Thank you, Chef Alain! Wishing a very merry
holiday to everyone from the Atlantic Tech Transfer Team for Apiculture! Bon
appetite!
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