Ahhhh…..back to reality….with a bump! Back at work this week and I’m spending most of my time chasing my tail.
Oh well, it was worth it 🙂
Some lovely friends had us over for dinner last Monday and they cooked us Jamie Oliver’s Crispy Parma Pork – It was completely delicious and afterwards we played a zombie board game! We survived! Woo! Thank you Pete & Nat! ♡
For some reason, its taken me an age to write this post…I have been busy, but no more so than usual. We’ve been to 3 gigs this week so that might have something to do with it! We have been lucky enough to see We are Scientists, Chvrches and Maximo Park 🙂 All amazing and all worth a listen (I’ve chosen some of there more popular tracks).
As much as I apologise for making you wait for this recipe…..it is most definitely one worth waiting for! I am often asked for this recipe and it is one of my most requested! Its the perfect balance of yummy zest and soft, gooey blueberries! Enjoy!
For the sponge:
225g Unsalted butter (softened)
225g Golden caster sugar
4 eggs, beaten
250g Self raising flour
Finely grated rind & Juice of 1 lemon
25g Ground almonds
200g Fresh blueberries
For the topping:
Juice of 2 lemons
115g of Golden Caster Sugar
1. Grease and line a 20cm/8inch square cake tin and preheat your oven to 180c/350f/Gas mark 4.
2. Using an electric mixer, cream together the butter and sugar until light and fluffy.
3. Gradually add in the beaten eggs, a little at a time.
Tip: Add a little of the flour towards the end to prevent curdling.
4. Beat in the lemon rind, flour and ground almonds.
5. Slowly add the lemon juice, a little at a time. You will need around 75-100ml.
6. Fold in 135g of the blueberries, distributing as evenly as possible, and pour in to the prepared tin.
7. Once you have poured the mixture in to the tin, smooth the surface and scatter the remaining blueberries on top.
8. Bake in the over for an hour and firm to the touch, or until a skewer inserted in to the center of the cake comes out clean.
9. To make the topping, place the lemon juice and sugar in to a bowl and mix together.
Tip: You will need to make the topping 10 minutes before your cake is due to be removed from the oven.
10. As soon as the cake comes out of the oven, prick it all over with a skewer (go deep!) and pour the lemon mixture all over the cake.
11. Leave the cake to cool in the tin until completely cool.
12. I decided to add some smatterings of icing to mine, so I just whipped up a bowl and used a fork to ‘flick’ the icing across the cake.
13. Serve & Enjoy!
Love S & P x