Blueberry, Lemon and Thyme Cake
Ingredients
Sponge
220g Matthews Cotswold Self Raising Flour, sifted
100 caster sugar
3 large eggs
100ml vegetable oil
50ml milk
1/2 teaspoon baking soda
Zest of 2 lemons
150g blueberries
Bagna
150ml water
50ml lemon juice
75g caster sugar
Thyme, to taste
Frosting
250g unsalted butter, at room temperature
500 g icing sugar
1-2 tbsp milk
1/2 teaspoon lemon extract
To finish
Fresh blueberries
Lemon slices
Thyme
Serves 12-14
Prep time: 20 mins, plus decorating time
Bake time: 35 mins
Flour used: Self Raising
Method
- In a large mixing bowl add the eggs, sugar and oil and whisk until nice and fluffy.
- Add the milk and lemon zest and mix.
- Add the flour and baking soda and mix with a spatula.
- Add the blueberries and mix gently.
- Pour the mixture into a greased 6 inches tin.
- Bake in a preheated oven to 180°C/160° fan/gas 4 for about 35 mins.
- Transfer onto a cooling rack and let cool down.
- Prepare the bagna by simply adding the ingredients into a small saucepan and bringing it to the boil. Reduce the heat and let simmer for about 10 mins.
- Prepare the buttercream. Add the butter into a mixing bowl and whisk for 5 mins then add half of the icing sugar and beat for a few mins. Add the remaining sugar and beat for another 2-3 mins. Add the milk and lemon extract and mix until well combined.
- Cut the cooled cake into 3 disks.
- Wet the first disk with some bagna then spread some buttercream on it.
- Cover with the second disk.
- Repeat.
- Spread a generous amount of buttercream on the top and around the cake then with the help of a spatula scrape until smooth.
- Decorate with a few buttercream swirls, fresh blueberries, lemon slices and thyme.
- Enjoy!
Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.
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