Friday, 1 October 2010

⸭ a cake for early Autumn

seasons change:
golden light and harvest:
cooler temperatures and fresh flavours:
so let's have a light fruity cake:

blueberry burst:

you will need ....
125g butter {room temperature}
100g caster sugar {plus an extra couple of tablespoonfuls}
1 teaspoon vanilla extract
grated rind of an unwaxed lemon
200g plain flour
1 teaspoon baking powder
a pinch of salt
100ml milk
2 large eggs {yolks separated from the whites}
200g fresh blueberries

preheat your oven to 180°c / gas 4:
grease a 20 x 20cm baking tin:
in a large bowl, cream together the butter and caster sugar 
until light and fluffy:
add the egg yolks one at a time, mixing good between each:
gradually add the milk, mixing well:
stir through the vanilla and lemon zest:

now beat your egg whites to a fluff:
gradually add a couple of tablespoons of caster sugar
until the whites are glossy peaks:
back to your main bowl again ....
using a spatula, tumble in your blueberries and mix softly:
fold in the flour, baking powder and salt:
now carefully fold in the egg whites:
turn into your prepared tin and bake for 50 minutes or so:
test for doneness:
leave to cool in the tin before cutting into squares:
will keep for a few days, but remember this is fresh fruit, 
so keep in a cool place but not the fridge:
{this cake would be tasty with raspberry or blackberries}

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