BLUEBERRY BUNDT CAKE | FILLET WITH BLUEBERRY SERVED WITH BASIL AND ANCHOVY DRESSING


BLUEBERRY BUNDT CAKE | FILLET WITH BLUEBERRY SERVED WITH BASIL AND ANCHOVY DRESSING
BLUEBERRY BUNDT CAKE | FILLET WITH BLUEBERRY SERVED WITH BASIL AND ANCHOVY DRESSING
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
25-30 minutes
BLUEBERRY BUNDT CAKE | FILLET WITH BLUEBERRY SERVED WITH BASIL AND ANCHOVY DRESSING
BLUEBERRY BUNDT CAKE | FILLET WITH BLUEBERRY SERVED WITH BASIL AND ANCHOVY DRESSING
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
25-30 minutes
Ingredients
Blueberry Bundt Cake
  • 500 g Sasko Vanilla Flavoured Bake Mix.
  • 80 g Fresh Blueberries
  • 300 g icing sugar
  • 30 ml Full cream milk
  • 15 ml Lime juice
  • 5 ml vanilla extract
Fillet with blueberry, basil and anchovy dressing
  • 1kg Dressed Beef Fillet
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 1 tsp Ground Coriander
  • 1 tsp Ground Paprika
  • ½ tsp ground nutmeg
  • 15ml Willow Creek Basil Olive Oil
  • 50ml Willow Creek Basil Olive Oil
  • 15g anchovy fillets
  • 20g Fresh Sweet Basil
  • 50g Fresh Blueberries
  • 15ml Fresh lemon juice
  • 1 tsp salt
  • Pepper to taste
Instructions
BLUEBERRY BUNDT CAKE
  1. Oven Temperature: 180 degrees Celsius
  2. Add 60g blueberries and fold into the batter.
  3. Spoon the mixture into a well greased bundt cake tin and bake for 25-30 min at 180*, or until a toothpick inserted into the center comes out clean. Let cool and turn out onto a cooling rack.
  4. For the glaze, mix the icing sugar, milk, vanilla and lime juice until fully incorporated.
  5. Add more milk if required - the glaze should be thick enough to hold it's "drip" on the cake, but runny enough to pour over your cake
  6. Decorate with the rest of the blueberries.
FILLET WITH BLUEBERRY, BASIL AND ANCHOVY DRESSING
  1. Prepare the fillet in advance.
  2. Mix the ingredients for the rub and massage into the meat. Leave the fillet to rest in the fridge overnight or at least 3 hours.
  3. Finely chop the sweet basil and anchovy fillets.
  4. Roughly chop 25g blueberries and mash them with your blade. Keep the rest whole
  5. Mix the other ingredients into the basil, anchovy and blueberries, season to taste and allow time for flavours to develop.
  6. Get a griddle-pan with 15ml Canola or Sunflower oil smoking hot.
  7. Remove the fillet from the fridge and grill it for about 3 minutes on each of the four sides.
  8. Finish the last grill with a splash of Willow Creek Basil Olive oil before setting it aside to rest for 10 min before carving
  9. Fillet is easy to braai and it can take a lot of heat.
  10. Use charcoal and hardwood in combination for the best flavour. Braai on medium-hot to hot coals for 3min on each of the sides, or until the flesh just starts to firm up.
Recipe Notes