A delicious melt-in-the-mouth yet light and crumbly cake filled with homemade labneh and flavoured with mint and rose. The sponge in this recipe for blueberry white chocolate cake is made with the whey leftover from the labneh. It’s also made with wholemeal spelt flour and buckwheat. Works beautifully as a dessert as well as for afternoon tea.
I was so impressed with the labneh and strawberries that we’d made at the Vegetarian Cookery School, that I tried to recreate it the day after we arrived home from Bath. I thought it would make a great cake filling, I just needed a cake for it to go in.
It had to be a white chocolate cake, it just seemed a bit more summery somehow. Strawberry and white chocolate cakes are delicious, so that’s what I planned to do. Unfortunately, I couldn’t get hold of any strawberries, or even raspberries. It thus became a blueberry white chocolate cake instead. And very nice it is too.
How To Make Labneh
Labneh is a bit like Greek yoghurt, but slightly thicker and thus creamier. You can use it instead of whipped cream for any number of dishes. If you leave it to drain long enough, it’s thick enough to use as cream cheese.
- Line a sieve with a muslin cloth and place it over a bowl. This will catch the whey.
- Pour the contents of a 500g pot of yoghurt (I use Yeo Valley) into the cloth.
- Tie the top of the cloth with a piece of string or elastic band.
- Hang the cloth up over a kitchen cabinet door handle or tap with the bowl place underneath it.
- Leave to drain overnight.
- Use some of the whey for the cake and make scones or soda bread with the rest. Whey is also a really useful activator for fermented vegetables, such as sauerkraut. Pour it into a clean sealed bottle and store it in the fridge. It will keep well for at least a couple of weeks.
Blueberry Rose White Chocolate Cake
Pair labneh and fruit together and you have an easy but delicious pudding. However, as in this case, it also makes an excellent cake filling. I’ve never used whey in a cake before, but thought I’d try it out as I’ve had such success using yoghurt recently. It worked well, giving a moist sponge that melted in the mouth yet somehow managed to be crumbly at the same time.
You need to allow some time to make this blueberry rose white chocolate cake. The actual cake is easy, but the labneh needs to drain overnight, so you will have to prepare it the night before. Alternatively if you want it as an evening dessert, you can get the labneh going first thing in the morning.
You also need to make the rose and mint syrup in advance as you’ll need it to marinade the fruit.
Although a little on the sweet side, this blueberry white chocolate cake is totally delicious. CT reckons it’s a good summer cake, light and moreish. Moorish even, with the taste of rose conjuring up images of eastern potentates. His excuse for such flights of fancy is that his blood sugar level was rather low at the time of tasting.
The only thing missing from this gorgeous cake were friends to share it with. And the location. It should have been eaten down at our plot with the sun shining instead of in our house with the rain speckling the windows.
Blueberry White Chocolate Cake: Top Tips
- Swap the blueberries for strawberries, raspberries or blackberries.
- Works well as dessert or afternoon tea, but best eaten with a fork.
- For most efficient timings, make the syrup at the same time as the labneh, then soak the blueberries in the syrup just before you start to make the cake. You can mix up the labney whilst the cakes are cooling.
- For a deeper cake, use 20 cm (8 inch) cake tins and bake for twenty five minutes.
- If you have any leftover syrup from the cake, it makes a very nice drink. Just dilute it with water, add ice and a sprig of mint.
- Keep any rose flavoured icing sugar leftover from things like Turkish delight. It’s perfect for dusting this cake.
Homemade Vanilla Sugar
Vanilla sugar is an excellent ingredient to have to hand. I often use it in baking to give a light vanilla touch.
It’s very easy to make your own. I have a jar on the go permanently. Pop a vanilla pod into a large jar. Fill it up with golden caster sugar and leave it for a couple of weeks. Use the sugar as needed, but keep the pod in the jar.
As soon as I take some sugar out, I just top it up again with some more golden caster sugar. Give it a good shake and it will be ready for the next time you need some.
Alternatively, instead of using an expensive whole vanilla pod, make use of leftovers. When you next use the seeds from a vanilla pod, pop that into a jar and fill with golden caster sugar. Add as many spent pods as you like. The more you have, the stronger the vanilla flavour will be.
You can add vanilla seeds to the labneh if you like and this is an excellent thing to do if you don’t use vanilla sugar in the cake. I use vanilla sugar both in the cake and for the syrup, so don’t feel it’s really needed in the labneh as well.
Other Blueberry Recipes You Might Like
- Blueberry kefir smoothie
- Caramelised blueberry blondies
- Matcha green tea cheesecake pots
- Vegan blueberry muffins
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this blueberry white chocolate cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more sandwich cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Blueberry White Chocolate Cake. PIN IT.
Blueberry White Chocolate Cake – The Recipe
Blueberry White Chocolate Cake With Labneh, Mint and Rose
- 500 g yoghurt (I use Yeo Valley)
- 1 vanilla pod optional
- 100 g golden caster sugar (I use vanilla sugar)
- 100 ml water
- 2 sprigs mint (I used spearmint)
- 1 tbsp rose water
- 250 g blueberries
White Chocolate Cake
- 200 g unsalted butter
- 100 g white chocolate (I use Green & Black’s which is nice and vanillary)
- 175 g golden caster sugar (I use vanilla sugar)
- 200 g flour (I use 100g wholemeal spelt 50g white spelt and 50g buckwheat)
- 1 tsp baking powder
- 1 pinch sea or rock salt (I use Himalayan pink rock salt)
- 2 large eggs
- 1 tbsp rose water
- 50 g whey
- 1 tsp icing sugar for dusting
- The night before making the cake, empty the yoghurt into a muslin cloth and hang it up over a jug to drain for the night. To do this, I use an elastic band to tie the cloth at the top and then I hang it from one of our kitchen cupboard door handles. Just make sure you leave a jug underneath to catch the whey.500 g yoghurt, 1 vanilla pod
- The next day, turn the yoghurt, now labneh, into a bowl and give it a good stir. Scrape the vanilla seeds in at this point, if using. Keep the whey that’s drained into the jug to use in the cake.
- Dissolve the sugar in a pan with the water over a low heat. Then bring to a boil and simmer for about 10 minutes when it should be slightly syrupy.100 g golden caster sugar, 100 ml water
- Turn off the heat, add the mint and rose water and cover the pan. Leave to infuse for at least three hours. The longer the better.2 sprigs mint, 1 tbsp rose water
- Stir the blueberries into the syrup and leave to infuse for another hour.250 g blueberries
- Drain off about half of the syrup and reserve. Add the remainder, along with the blueberries, to the labneh. Stir well.
White Chocolate Cake
- Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Melt the butter in a pan over a gentle heat with the white chocolate and sugar. Remove from the heat and give it all a good stir.200 g unsalted butter, 100 g white chocolate, 175 g golden caster sugar
- Sift the flours into a large bowl along with the baking powder and salt.200 g flour, 1 tsp baking powder, 1 pinch sea or rock salt
- Make a well in the centre and pour in the butter mixture.
- Stir from the inside out until just incorporated, then beat in the eggs.2 large eggs
- Add whey and rose water then stir until everything is just incorporated.50 g whey, 1 tbsp rose water
- Divide the mixture between two 22 cm round silicone moulds or lined cake tins. Bake for twenty minutes until well risen and firm to the touch.
- Spoon some of the reserved syrup over both cakes whilst still hot.
- Leave to cool for ten minutes, then carefully turn out onto a wire rack to cool completely.
- Sandwich them together with the labneh and blueberry mixture. Dust with icing sugar and decorate with a few blueberries and sprigs of mint.1 tsp icing sugar for dusting