Blueberry Wild Rice Cake with Maple Syrup Ice Cream

Discover the delicious synergy of typical 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 complemented by a tempting maple syrup ice cream. Let yourself be inspired by the traditional ingredients and creative preparation, and enjoy a piece of Canadian culture on your plate. A truly heavenly dessert that delights both palate and heart!

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6 portions

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Ingredients

For the Blueberry Wild Rice Cake

250 g Canadian wild rice flour (Simply homemade by grinding 250g Canadian wild rice in a stand mixer or using a grain mill into a fine flour)
125 g wheat 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)

For the Maple Ice Cream

355 ml heavy cream
355 ml whole milk
120 ml Canadian maple syrup (for natural sweetness)
4 egg yolks
10 ml vanilla extract
Pinch of salt

Preparation

Preparation for Blueberry Wild Rice Cake

Preheat the oven to 175°C (350°F).
Grease a round cake pan (Ø 20 cm).
In a bowl, whisk together the wild rice flour, wheat flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat the eggs, maple syrup, buttermilk, melted butter, and vanilla until smooth.
Gradually mix in the dry ingredients until 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.
Let cool before serving.

Preparation for Maple Ice Cream

Heat milk and cream in a pot over medium heat.
Simmer for 10 minutes, then remove from heat and let steep for another 10 minutes.
In a separate bowl, whisk egg yolks and maple syrup until thick.
Slowly pour the warm milk mixture into the egg yolks while stirring constantly.
Return to the pot and heat on low while stirring until the mixture thickens (about 5 minutes). Do not boil.
Strain, add vanilla and salt, and refrigerate for at least 4 hours.
Churn in an ice cream maker according to instructions.
Freeze until firm.

Tip: If you don't have an ice cream maker on 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. This way it will become creamy even without an ice cream maker!