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Magical Butter's Lemongrass Ginger Wasabi Cake With Grandma's Blueberry Compote

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Lemongrass Ginger Wasabi Cake With Grandma's Blueberry Compote

Ingredients: Cake
1 cup lemongrass, ginger wasabi Magical Butter's butter at room temperature
2 1/2 cups granulated sugar, divided
4 extra large eggs, room temperature
1/3 cup grated lemon zest
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract

Ingredients: Compote
2 tablespoons Magical Butter's butter
1/2 cup Magical Butter's tincture
2 pints of fresh blue berries
1/2 cup Pom Wonderful Blueberry Juice
1/2 cup sugar
2 ounces agave syrup
2 ounces Grand Marnier
1 lemon, juice and zest

Step by Step Directions: Cake
1. Preheat oven to 350 degrees F and flour your baking pans.
2. In a mixer; cream butter and 2 cups of granulated sugar, until light and fluffy, about 5 minutes.
3. Beat eggs on medium speed 1 at a time, and add lemon zest.
4. Sift, or whisk together flour, baking powder, baking sod and salt, in a large bowl.
5. In another bowl combine lemon juice with buttermilk and vanilla and whisk together.
6. Gradually add the flour and buttermilk mixture and combine completely.
7. Divide the batter evenly into pans. Smooth the top and bake for 30 - 35 minutes.
8. Use the toothpick method to make sure the cake is done. Remove from oven and set aside to cool until ready for use.

Step by Step Directions: Compote
1. In a 1 quart saucepan on medium heat, combine juice, tincture, agave syrup and sugar. Bring to a slow boil.
2. Reduce heat to medium - low, add blue berries and continue to cook for 3 minutes.
3. Add Grand Marnier and cook until liquid is a thick syrup like consistency. (about 5 - 7 minutes)
4. Remove from heat. Serve warm or cool, which ever you prefer. Top with homemade whipped cream.

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