Page 38 - PowerPoint Presentation

Sticky lemon curd &

blueberry cake

Ingredients Method

170 grams butter, softened
120 grams caster sugar Pre-heat the oven to 320F/160C and line a loaf
3 eggs tin (I used a 9 x 5 inch tin similar to this one)
100 grams Greek yoghurt, plus extra to with baking paper.
serve Cream together the butter and sugar with a
200 grams self-raising flour handheld mixer or a wooden spoon. Whisk in
Zest and juice of 1 lemon the eggs one by one, then stir in the yoghurt.
2 to 3 tablespoons lemon curd plus Fold through the flour, then stir in the lemon
extra to serve zest and juice.
120 grams blueberries
Roll most of the blueberries lightly in flour (this
stops them from sinking).

Pour a layer of cake batter into the prepared
baking tin, then dollop and slightly swirl some
of the lemon curd over it. Scatter some of the
blueberries on top, then pour in the rest of the
batter. Finally, dot the rest of the lemon curd
on top and swirl it a little again and lightly press
in the rest of the floured blueberries.

Bake the cake for about 1 hour and 10 minutes
or until it is golden and a skewer pushed into
the centre comes out clean.

Cool the cake in the tin for a while, then lift
onto a cooling rack. Serve when the cake is still
slightly warm with a dollop of Greek yoghurt
and reserved blueberries on top.