Tag Archives: Lemon curd

Lemon and blackberry cake

Lemon and Blackberry Cake

Everybody loves lemon cake, you can’t go wrong with it. This makes it the perfect option to take to a social gathering, in this case I took this cake along to my amateur dramatic group Summer BBQ. That’s the other thing about lemon – a perfect lovely summery flavour. As it has been approaching the end of summer blackberries have been coming into season and their lovely tart sweetness pairs deliciously with the citrus zing of lemons. Sadly these weren’t berries that I picked brambling, but I can’t wait to get out brambling and make lots of delicious blackberry bakes! The use of blackberries in a lemon cake also creates a great visual contrast with the pale yellow of the lemon icing to the dark juicy whole blackberries hidden inside the cake.

Lemon and blackberry cake

To make this lemon and blackberry cake:

For the sponge:

200g unsalted butter
200g caster sugar
4 large eggs
200g self raising flour
zest of 2 lemons (unwaxed)
splash of milk
100ml lemon juice
100g caster sugar

Flowers

Put the butter and sugar in a bowl and beat together until creamy. Add the eggs one at a time and beat well after each one. Add the flour and fold into the mix with a spatula or metal spoon. Fold in the lemon zest and 1 tbsp milk. Spoon the batter into 3 greased and lined 6 inch cake tins, dividing the mixture equally. Bake in a preheated oven at 175C for 15 to 20 minutes. Once baked leave in the tins to cool for 10 minutes before turning out to cool on wire racks. Meanwhile heat the lemon juice and sugar in a pan until the sugar has dissolved. Pierce the cakes with a skewer several times and brush the syrup over the cake, infusing it with the lovely lemon flavour. Leave to cool completely before icing.

Cake layer

For the icing: (the use of lemon curd is inspired by Peggy Porschen’s Lemon Limoncello Cake and it works so well):

250g unsalted butter
250g icing sugar
100g lemon curd

Fresh blackberries
White ready to roll icing to make the daisies.

To make the icing put the butter (at room temp) and icing sugar in a bowl and beat well. Add the lemon curd and mix until well combined.

Layers

 

Use the icing to sandwich the layers of cake together, adding the whole blackberries in between the layers too. Use the remaining icing to cover the cake, giving it nice straight sides and finishing the top with a swirl.

The cake

 

You can use any remaining blackberries around the outside of the cake and use some fondant icing to make some daisies to finish off the top of the cake. Then you can enjoy!

slice

 

Lottie xx

And for those of you that don’t know I am very excited that I have a recipe published in the Macmillan CancerLittle Book of Treats‘. You can buy it for £4 in Marks and Spencer Cafes and support a fantastic cause, it is a lovely book with lots and lots of delicious recipes inside. You could also host a Macmillan Coffee morning, for more information visit the website.

I have linked this recipe up to the Four Seasons Food Challenge due to the autumnal blackberries in this cake. This is hosted by Delicieux and Eat Your Veg.

fsf-autumn

 

Slices of cake

White Chocolate, Blueberry and Lemon Layer Cake

With exams over it is time to bake! This is my end-of-exams-celebratory-baking cake and is inspired by Peggy Porschen’s absolutely lovely layer cakes. I recently took a trip to the Peggy Porschen Parlour (you can read about it here) and loved the cakes so much that I bought her Boutique Baking book. It is full of such pretty cakes in lovely pastel colours, perfect for spring/summer. I particularly like the stencil effect she uses on a lot of her layer cakes so it was this book that inspired this cake. I also based the sponge recipe on a recipe from the book, the original recipe is for a gorgeous White Chocolate Passion Cake, I added some lemon and changed the quantities (as sadly I don’t have any 6 inch tins so had to make enough to make a 3 layered 8 inch cake – time to invest in some more cake tins I think!) to make the sponge for this White Chocolate, Blueberry and Lemon cake.

Blueberry, white chocolate and lemon cake

 

Slices of cake

These are 3 of my absolute favourite flavours and I think they work really well together, I used them before for these lovely chewy cookies. This cake is a white chocolate and lemon sponge, filled with a blueberry and lemon curd (homemade!), coated in a whipped white chocolate and blueberry buttercream and decorated with fresh blueberries and a dusting of icing sugar. I used a stencil from this pack, I love the effect cake stencils give, so simple yet so impressive and this bird one is my favourite in the set.

Cake stencil

The cake itself is lovely, moist and chocolatey, it is almost like a blondie. To make the white chocolate and lemon sponge (based on Peggy Porschen’s White Chocolate Passion Cake from Boutique Baking):

This will make a 3 layer 8 inch cake.

180g white chocolate
250ml milk
90g soft light brown sugar
330g golden caster sugar
3 large eggs
320g plain flour
1.5 tsp baking powder
pinch of salt
zest of 1 lemon

Layer cake

Preheat the oven to 160C and grease and line 3 sandwich tins (you could also make it in 1 tin and divide into 3 once cooled). Put the chocolate in a saucepan with the milk, brown sugar and 130g of the caster sugar. Heat the mixture and stir so that all the chocolate is melted and bring the mixture to the boil. Take off the heat. In a bowl cream together the butter and the rest of the caster sugar. Add the eggs one at a time and beat well. Add the flour, baking powder, lemon zest and salt and mix in with a spatula. Now add the chocolate mixture to the cake mix (the hot chocolate mixture tastes delicious – try it before you mix it in!) a splash at a time, mixing in well until it is all well combined. Divide the cake mix between the tins and bake at 160C, if you are using individual sandwich tins this will take about 30 minutes. Once cooked the cake should be golden and coming away from the side of the tin. Leave them to cool in the tins before turning out onto a wire rack to cool completely. Do not try to ice a still warm cake, it just goes wrong and with these cakes they will firm up if you leave them for a while, making them easier to trim and ice.

Blueberry and Lemon

The Blueberry and Lemon Curd is best made first or even better would be to make it the day before so it has time to firm up. The addition of blueberries to lemon curd gives it a fantastic purple colour that I love. You will need:

200g frozen blueberries
2 unwaxed lemons
200g caster sugar
100g unsalted butter
3 eggs and 1 egg yolk

Start with the blueberries, put them in a pan and gently heat them, breaking them up as you stir them. You want them to release there juices and to break up, once this is done then pour the blueberries through a sieve, pushing as much through as you can. You should get a gorgeous deep purple juice/puree. Discard what remains in the sieve. Use a fine grater to zest the lemons and put the blueberry puree, lemon zest and the juice of the lemons in a heatproof bowl with the butter and sugar. Put the bowl over a pan of simmering water, as though you were melting chocolate. Stir and heat until the butter has melted. Whisk the eggs together and then add them to the mixture, whisking well until it has all combined. This now needs about 10 minutes to cook, but keep stirring every now and then. The mixture should be creamy and thick after 10 minutes. Remove from the heat and leave to cool. Keep in the fridge until you need this.

Icing the cake

The White Chocolate and Blueberry frosting is make using blueberries to give the lovely colour, you will need:

200g frozen blueberries
250g unsalted butter (softened)
250g icing sugar
50g melted white chocolate

Start with the blueberries by making a blueberry puree like you did for the curd. Heat the blueberries in a pan so that they break up and release their juice and then push them through a sieve. In another bowl beat together the butter and sieved icing sugar, whipping it until it is nice and light. Add the chocolate and mix well. Now add the blueberry juice a bit at a time until you get the colour that you want.

Sliced cake

You can now assemble the cake.

Stack the 3 layers on top of each other with a layer of blueberry and lemon curd in between each of them. Use a palette knife to spread the frosting over the cake. The best way to do this is to first spread a very thin layer over the cake to catch the crumbs and give you a neat shape to work with. Leave this in the fridge to firm up before using the rest of the icing to completely cover the cake. Use a cake scraper to get a neat finish on the side of the cake. Decorate with fresh blueberries and a dusting of icing sugar.

Enjoy!

Lottie xx

I am also now entering this into June’s Tea Time Treats hosted by What Kate Baked and Lavender and Lovage. The theme is layer cakes!

I am entering this into the Simple and in Season Food Blog Challenge for May.

simple and in season

 

I am also entering this into Calender Cakes hosted by Lauralovescake and Dolly Bakes. This month’s theme is all about World Baking Day.world baking day

calendar-cakes