Banana, Blueberry & Coconut Bundt Cake

IMG_1600

That, ladies and gentlemen, is an all natural coloured blueberry glaze. Allllllll natural…!

I baked this little beauty on a hot sunny day last August. It followed on from the success of the gin cake….i’m obsessed with bundt tins! I really loved making this cake, it was easy to make and easy on the eye! Tasted  pretty damn good too!

Ingredients:

For the cake:

255g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large free range eggs
270g golden caster sugar
2 over ripe bananas (mashed)
1 teaspoon vanilla extract
120ml corn oil
285g of blueberries
100g toasted coconut, (Optional: plus 50g more for sprinkling on top)

To make blueberry glaze:

75g blueberries
1 tablespoon water
1 tablespoon golden caster sugar
450g icing sugar

Recipe:

1. Preheat your oven to 175c (350f) and lightly grease your bundt pan with butter before dusting with flour.

IMG_1536IMG_1535IMG_1540

 

 

 

2. In a bowl, combine the flour, baking powder, baking soda and salt. Set to one side.

3. In a separate bowl, cream your eggs and sugar until light and fluffy!

Tip: Don’t skimp on this part!

4. Add in the mashed bananas, vanilla extract and oil and mix until well combined.

5. Pour the cake batter in to your bundt tin.

Tip: The batter will seem very thick and gloopy – its ok!

6. Bake the cake for round an hour (start checking after 45 minutes). The cake will be ready when an inserted skewer comes out clean and free of cake batter.

IMG_1541IMG_1550IMG_1552

 

 

 

7. Set your cake aside to cool completely

8. To make the blueberry glaze: Place the blueberries, water and caster sugar in to a pan and heat until the mixture boils and the blueberries burst.

9. Remove from the heat and push the mixture through a sieve; set aside to cool.

10. Once the blueberry mixture has cooled, sift in the icing sugar and whisk until smooth.

IMG_1555IMG_1566IMG_1568

Tip: If the glaze is too thick, add a tbs of water at a time to achieve a pouring consistency.

11. Pour the glaze on top of you Banana, blueberry and coconut cake and sprinkle with left over coconut!

IMG_1595

Enjoy! 🙂

Love S & P xx

Lemon & Blueberry Drizzle Cake…

IMG_3881Ahhhh…..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!

IMG_3845

Ingredients:

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

Recipe:

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.

IMG_38503. 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.

IMG_3859

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!

IMG_3881

Love S & P x