I know I am a bit early here, but damn, I want it to be summer! I am so sick of the darkness, the cold and the rain. I want T-Shirts and sunblock and fresh berries. Lots of them. I often wish I lived somewhere where blueberries, raspberries, and strawberries are available all year long. California, maybe? But then I would complain about the heat and the sun and, you know, it never being cold. And I would totally complain about my lack of energy and then this macaroon cake with blueberries would never happen. So I guess it’s good that it’s still crazy April and not August?
But let’s not complain here. And yes, I know this looks very staged. That bucket of blueberries didn’t happen. At least not this year. But you all know that we foodbloggers fake stuff all the time, right? Wait, no worries. It’s just an old picture from last summer when we were enjoying the best wild blueberries we could find. So small but so full of flavour! To be honest, it is a good thing that this special food isn’t available all year long. After all it’s awfully insolent to compain about the lack of fresh berries when I have all the food I want all the time. Frozen berries work just fine.
By the way am not on top of things today. I feel a bit disconnected and anxious and this cake does in fact reflect a couple of conflicts I am having. I mean, not really the same conflicts. But although it all comes together in a delicious cake, this recipe is kind of, well I don’t know how to say it, but it’s not really a recipe you’d expect. It is a good recipe though, no doubt about it. It is delicious and you should make it, expecially because it’s an example how sometimes good things happen even though things didn’t go the way you would have them expected to.
This cake may look like a cheesecake but although I love cheesecakes with blueberries they are also a bit boring, aren’t they? I mean there are great recipes all over my cookbook collection and the internet but, you know, it’s always a blueberry cheesecake. (I am already gulity of adding not only one but two recipes to this daily growing number.)
I chose a filling made with shredded coconut instead of a cheesecake filling because I wanted a change of texture and flavour.
Although I am wishing for summer like crazy, I’d still call this a winter cake. Coconut macaroons are my favourite winter cookieand right now it really feels like winter outside.
Oh, and one last thing: my sweet tooth is jiggling a bit. I don’t feel like I crave sugar that much lately. And that’s why this cake is not very sweet. It’s kind of mellow but in a good way. It won’t give you a sugar high. You could always increase the sugar, but I know there are a lot of people who appreciate a cake that is not super sweet, too.
So now after I’ve tried to cryptically express my feelings with the help of a recipe, let’s finally make some cake and maybe complain about the weather. (You could also just leave a comment to brag about your weather. That would really cheer me up!)
- To make the filling, combine all ingredients in a bowl and mix well.
- Set aside.
- To make the crust, grease a 21 cm (8 inch) springform pan (or round pan with removable bottom) with fat. Preheat oven to 180°C. (350°C)
- Combine oats, flour, cocoa powder, sugar, and salt.
- Mix well.
- Add soy milk and coconut oil and knead until combined.
- Press the dough into the pan and bake for 10 minutes.
- Meanwhile prepare the topping: place blueberries in a small pan and cook until they start to release their juice.
- Mix water and agar and add to blueberries while stirring. Cook for 2 minutes. Set aside.
- Remove crust from oven and spread filling on top.
- Pour topping over the cake and bake for another 40-45 minutes.
- Let cool completely (preferably in the fridge) before serving.