Lemon and blueberry swirl cake
Skill level: Easy peasy
Costs: Cheap as chips
A fresh and fruity cake – perfect for afternoon tea. It’s so easy to do, in under 10 minutes it’s ready to bake!
- 175 g (6 oz) butter, softened
- 175 g (6 oz) caster sugar, plus extra for sprinkling
- 3 free-range eggs
- 200 g (7 oz) self-raising flour
- 25 g (1 oz) ground almonds
- Grated zest of 1 unwaxed lemon
- 4 tbsp blueberry conserve
If you don’t want to pipe the conserve onto the cake mixture, just drop it from the end of a teaspoon.
- Preheat the oven to 180°C (fan oven 160°C), gas mark 4. Line a 900 g (2 lb) loaf tin or a 20 cm (8 inch) round cake tin with non-stick baking parchment.
- Place all the ingredients except the conserve into a mixing bowl and using a hand-held mixer blend the ingredients together until smooth. Alternatively, beat with a wooden spoon for 2 minutes.
- Spoon into the prepared tin and level with the back of a spoon. Place the wild blueberry conserve into a paper piping bag and snip off the end. Pipe a swirl of the conserve on the top of the cake.
- Bake on the centre shelf in the preheated oven for about 40–50 minutes until a skewer comes out clean from the centre. Sprinkle with a little extra caster sugar and leave to cool.
The cake will freeze for up to 1 month. To use, thaw overnight at room temperature.
The Bonne Maman Seasonal Cookbook is published by Simon and Schuster, £16.99 out now