To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds.
#Lemon blueberry cake plus#
Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar.įor the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan 1 scant cup/190 grams granulated or. Carefully slide a thin knife around the edges of the cake to release it from the pan. Remove from oven and let cool in the pan for 10 minutes. In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon spoon over the batter.īake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Spoon the batter into the prepared pan and smooth with an offset spatula. Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth. Add the eggs one at a time, beating until well combined. Whisk 1 cup of the flour with the baking powder and salt in a medium bowl set aside.Ĭombine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Lightly butter a 9-inch springform pan and dust with flour. Serve cut into thick slices.For the blueberry cake: Preheat the oven to 350 degrees F. Remove the cake from the tin, peel off the paper, then sprinkle the top lightly with a little more sugar. Spoon the minty lemon and sugar mixture over the cake and leave it to cool.In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Meanwhile, strain the minty lemon juice through a clean tea strainer into a bowl, pressing out as much of the juice as you can. Preheat the oven to 325 degrees.with the rack in the center. When the cake comes out of the oven, leave it to cool for 5 minutes. Add 4 eggs, 2 teaspoons vanilla and 1 teaspoon lemon zest beat at. Stir in the remaining lemon juice (about 3-4 tbsp) and leave to infuse. Combine 2 cups sugar and 1 cup butter in another bowl beat at medium speed until well mixed. Put the rest of the mint leaves and 2 tbsp of the granulated sugar into a mortar or small bowl and pound with the pestle or the end of a rolling pin until it forms a bright green paste. While the cake is cooking, make the topping.Pour over the cake and gently spread out. Bake for 60-70 minutes or until a skewer inserted into the middle of the cake comes away clean. When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl.
Repeat twice more, ending with a layer of blueberries. 150g butter, at room temperature 150g caster sugar 3 large eggs 170g self-raising flour Pinch of salt 30g ground almonds Finely grated zest of 1 lemon 2.
Sift together the flour, baking powder and salt in a bowl. Then whisk in the egg, yoghurt, lemon juice & rind, whisking after adding each ingredient. Put the blueberries into a bowl and stir in 1 tsp of the lemon juice and the chopped mint, then set aside. Whisk together butter and Chelsea LoGIcane Low GI Sugar.
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