THIS cake combines two of our favourite delicious, fruity tastes – lemon and blueberry.
Quick and simple to make, it’s suitable for vegetarians.
This recipe is from Bonne Maman – The Seasonal Cookbook, published by Simon & Schuster, and is available through Amazon, WH Smith and Waterstones, priced £14.99.
Recipe development by Moyra Fraser.
You’ll need:
175g (6oz) butter, softened
175g (6oz) caster sugar, plus extra for sprinkling
3 free-range eggs
200g (7oz) self-raising flour
25g (1oz) ground almonds
Grated zest of 1 unwaxed lemon
4 tbsp Bonne Maman Wild Blueberry Conserve
Method:
Preheat the oven to 180C (fan oven 160C), gas mark 4. Line a 900g (2lb) loaf tin or a 20cm (8in) round cake tin with non-stick baking parchment.
Place all the ingredients except the conserve into a mixing bowl, and using a hand-held electric whisk, blend the ingredients together until smooth. Alternatively, beat with a wooden spoon for 2 minutes.
Spoon into the prepared tin and level with the back of a spoon. Place the wild blueberry conserve into a paper piping bag and snip off the end. Pipe a swirl of the conserve on the top of the cake.
Bake on the centre shelf in pre-heated oven for about 40-50 mins until a skewer pushed through the centre comes out clean. Sprinkle with a little extra caster sugar. Cool in the tin for 10 mins then turn out and leave to cool completely on a wire rack.
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