home made cakes for special days and elevenses

Wednesday, 15 April 2015

Blueberry, Lemon and Almond Ring Cake

Spring seems to have well and truly arrived in London, and I have been trying out some new recipes to celebrate. First up is this fruity, zesty ring cake. Moist, and full of flavour, this is perfect for afternoon tea in the garden. If you don't have a ring cake, it would be fine made in an 18-20cm diameter round cake tin, although the cooking time may vary.

Blueberry Ring Cake
Serves: 10 slices

For the cake:
225g butter, softened
225g caster sugar
Grated zest of 1 lemon
200g self raising flour
½ tsp bicarbonate of soda
30g ground almonds
4 eggs, beaten
150g blueberries

To decorate:
100g icing sugar
Juice from 1 lemon
40g flaked almonds, toasted

1. For the cake : Preheat oven to 180°C/160°C fan/gas 4. Grease and line a 20cm ring shaped cake tin with baking parchment.
2. Cream together the softened butter and sugar, until pale and fluffy. Add the lemon zest.
3. Sift the flour and bicarbonate of soda into the bowl, and add the ground almonds and eggs. Beat until just combined. Stir in the blueberries, reserving a few for decoration.
4. Fill the cake tin and bake for around 40 minutes, or until the cake begins to shrink away from the sides of the tin. Leave to cool for 5-10 minutes before turning out on to a wire rack, to cool completely.

5. To decorate: Sift the icing sugar into a bowl and gradually add the lemon juice, until the glaze is just runny enough to fall from the spoon (probably about 3 tsp of juice). Decorate with the toasted almonds and remaining blueberries.