Midnight Aurora Cake

Allergens

Eggs, Milk, Gluten (Wheat)

Ingredients

• 1 cup (200g) granulated sugar
• 1/2 cup (1 stick or 113g) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups (220g) all
• purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) whole milk
• 1/2 cup (60g) blueberries, fresh or frozen
• 1/2 cup (75g) raspberries, fresh or frozen
• 1/2 cup (120ml) lemon juice
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (180°C). Grease and flour a 9 inch (23cm) round cake pan.
2. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Gently fold in the blueberries and raspberries.
4. Pour the batter into the prepared cake pan and bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
5. Once the cake is cooled, drizzle it with lemon juice and dust it with powdered sugar. Slice and serve.

Chef’s Insight

To create the perfect Nordic atmosphere, serve this cake in a cozy, dimly lit room with soft music playing in the background.

Notes

Feel free to substitute the blueberries and raspberries with your favorite berries or fruits.