blueberry lemon bundt cake
When company's coming, I bake. As I'm in Brisbane at the moment I pulled out Dad's bundt tin and decided to make something seasonal using lemons and blueberries.
I looked to see what was in the cupboard and I had all the basics. I found some almond meal and already had blueberries in the fridge so all I needed to buy were lemons. Rather than reinventing the wheel, I slightly modified my blueberry lemon loaf cake recipe so it would fit the tin and also reduced the sugar a little as my Dad doesn't like sweet cakes.
My Dad has 2 ovens and the main oven is on the blink at the moment so I made this cake in his second oven. I've not used this oven before and discovered it runs hot. The cake came out with a bit of a St Tropez tan but thankfully it wasn't burnt.
Using almond meal results in a soft cake batter and when cooked the cake is quite 'tender' so be careful when turning the cake out from the tin. A drizzle of lemon glace icing completes the cake.
Here's the recipe for you, which makes a medium size bundt cake. I think you could also make this in an 8 inch tin if you don't have a bundt tin but it will probably take a bit longer to cook. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20ºC.
Blueberry and lemon bundt cake
Ingredients
185 g unsalted butter
150 g caster sugar
Grated rind of 2 lemons
3 eggs
1 cup self-raising flour
½ tsp baking powder
Pinch salt
35 g almond meal
1/4 cup lemon juice (the juice of 1 medium Lemon)
150 g punnet blueberries
Icing
½ cup sifted icing sugar
1 tsp melted butter
½ lemon, juiced
Cake
Preheat the oven to 190°C/375°F conventional oven. Grease and flour a medium size bundt tin and place in the fridge whilst making the cake.
To make the cake, cream the butter, sugar and lemon rind in a bowl until light and fluffy. Add the eggs and mix until combined well. Sift the flour with the baking powder and salt then stir through the almond meal. Add the flour mixture alternately with the lemon juice to make a soft batter. Gently stir in the blueberries then spoon the batter into the greased and lined tin.
Bake the cake in the pre-heated oven for 45 minutes to one hour or until the cake tests cooked when a skewer is inserted into it. Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack. When cool drizzle with the icing.
Icing
In a small bowl combine the icing sugar with the melted butter and sufficient lemon juice to make a thick icing. If the icing thickens too much, you can thin it out with a teaspoon or two of boiling water. Drizzle over the cake and then let the icing set before serving.
The cake is simple but quite lovely and I'm wondering why I haven't made it for 3 years.
See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
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