- 200g unsalted butter, softened
- 150g golden caster sugar
- 3 medium free range eggs
- 1 vanilla pod/2 tsp vanilla essence
- 200g self-raising gluten free flour
- 25g glutinous rice/tapioca flour
- 3 tbsp non dairy milk (or more)
- Pinch of salt
- 300ml cup water
- 200g cup brown sugar
- 30 +10ml dark rum /2 tbsp rum essence
- 2 tsp lemon/orange zest
- 250g double cream
- 150g white powdered sugar
- 1 vanilla pod/1 TSP vanilla essence
- 500g blueberries
- 150g white sugar
- 2 tbsp lemon juice
- Sliced kumquats
- Optional – 2 tbsp apricot jam
- I used 8x3cm brioche tins for my cakes (you can use slightly larger size than this, but avoid shorter tins)
Make the blueberry coulis by combining ingredients in a pot and simmering over low heat until sugar dissolves, approx. 10 minute. Check if it needs more sugar, I like mine a bit on the tart side so it was fine for me. If adding more sugar continue cooking until it has melted completely. Let cool. Blend and strain. Refrigerate until ready to use.
Make whipped cream, by beating ingredients in a large bowl. Make sure to pay attention to the consistency, because it will turn from medium peaks to hard peaks fairly quickly and you don’t want to over do it. Refrigerate until use.
Preheat oven to 180°. Beat butter, salt and sugar in a large bowl until pale and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each egg. Add vanilla, and beat to combine. Fold flour in gently and then add milk, until the batter starts to come off the spatula easily. Fill brioche tins halfway with batter and bake for 20-30 minutes, or until when a skewer inserted in the middle comes out clean.
While the cake cooks, make the syrup. Caramelise sugar on low heat and then add the water, citrus zest bit by bit. I do it this way because I love the “treacly” taste. When the caramelised sugar is completely melted, add 30ml rum and cook for 2 more minutes. Try to time this, so the syrup is hot when you take out the cakes.
When the cakes are done baking, remove from tins and immediately dip in hot syrup, or pour it over the cakes in deep plates, where they can pool a bit. Spray or pour remainder of rum over the cakes. You can also brush the cakes with a bit of apricot jam to keep them from loosing moisture. Let cool completely. Decorate with whipped cream and blueberry coulis and sliced kumquats.