Discover the delicious symbiosis of quintessentially Canadian ingredients with our Blueberry Wild Rice Cake, created by Indigenous chef Joseph Shawana. This moist cake combines the sweet freshness of ripe wild blueberries with the nutty aroma of Canadian wild rice, and is perfectly rounded off by a tempting maple syrup ice cream. Be inspired by the traditional ingredients and creative preparation and enjoy a piece of Canadian culture on your plate. A truly heavenly dessert that pleases both the palate and the heart!
Blueberry wild rice cake
250 g Canadian wild rice flour (Simply homemade by crushing 250g Canadian wild rice in a blender or with the help of a flour mill to a fine flour)
125 g wheat flour (or all-purpose flour)
5 g baking powder
2 g baking soda
2 g salt
2 g cinnamon
2 large eggs
120 ml maple syrup
120 ml buttermilk
60 ml melted butter or sunflower oil
10 ml vanilla extract
150 g fresh wild blueberries (or frozen, thawed and drained)
Maple ice cream
355 ml whipping cream (or heavy cream)
355 ml whole milk
120 ml Canadian maple syrup (for natural sweetness)
4 egg yolks
10 ml vanilla extract
pinch of salt
Blueberry wild rice cake
- Preheat the oven to 175°C.
- Grease a round cake tin (Ø 20 cm or 8-inch cake pan).
- In a bowl, whisk together the wild rice flour, wheat flour, baking powder, baking soda, salt and cinnamon.
- In another bowl, whisk together the eggs, maple syrup, buttermilk, melted butter, and vanilla until smooth.
- Gradually mix in the dry ingredients until they have just combined. Fold in the wild blueberries.
- Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Maple ice cream
- Heat milk and cream in a saucepan over medium heat. Simmer for 10 minutes, then remove from heat and steep for another 10 minutes.
- In a separate bowl, whisk together the egg yolks and maple syrup until thick.
- Slowly pour the warm milk mixture into the egg yolks, stirring constantly.
- Return to the pot and heat on low, stirring, until the mixture thickens (about 5 minutes). Do not boil.
- Strain, add vanilla and salt and chill for at least 4 hours.
- Churn in an ice cream maker according to the instructions until fluffy. Freeze until firm.
If you don't have an ice cream maker at hand, place the ice cream in a bowl or loaf pan in the freezer for at least 8-10 hours. Stir the ice cream mixture well every 30-60 minutes. Then it becomes creamy even without an ice cream maker.
