Tuesday, March 2, 2010

LemonBerry Delight

This is a new recipe I tried out from my big, mad, new baking book available at amazon!

I'm always a little sceptical when trying out new recipes as sometimes they can be a complete flop but this was a treat. The sponge is moist and the lemon flavour combined with the berries throughout the cake is gorgeous. I did change the recipe ever so slightly as usual, I can never jst simply follow them. The recipe is for lemon and blueberry drizzle cake, but I substituted in a summer fruits mix as well as the blueberries. I also used frozen fruit instead of fresh and it worked just as well :)

225g softened butter, 200g golden caster sugar, 4 eggs(beaten), 280g self raising flour sifted, finely grated rind and juice of 1 lemon, 55g ground almonds, 100g frozen blueberries and 125g frozen mixed summer fruits
Gas mark 4 or 180 C, grease and line a 20cm square cake tin

Cream the butter, then add the sugar and beat together for a couple of mins until light and fluffy. Beat in the eggs a little at a time mixing well before each addition. Beat in the lemon rind. Fold in the flour and almonds and enough lemon juice to give a good dropping consistency(about half a lemon juiced). Fold in three quarters of the fruit and turn into the prepped tin. Smooth the surface and then sprinkle the remaining fruit on the top. Bake in a preheated oven for close to an hour keep an eye on it towards the end and if it is browning too much put foil on top for the remainder of the baking time.

To make the lemon drizzle for the top, put 100g icing sugar and 30ml lemon juice in a pot over a moderate heat and stir till melted together and syrupy. Don't let it boil! Prick the top of the cake with a fork, while still warm, and drizzle the syrup over.

Sooooo Good!

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