Sunday, 29 September 2013

Blueberry, Lime and Elderflower Drizzle Cake

Traybakes featured on the Great British Bake Off a few weeks ago and I realised that apart from brownies and flapjacks I knew very few. Luckily my Nana was on hand to help and gave me this recipe for blueberry and elderflower traybake. When you cut the cake you'll get a gorgeous layer of blueberries, and the lime gives it a real zing. If you can keep your hands off it for a while the drizzle will sink through the cake making each bite more delicious and gooey than the last. Keep in an airtight tin and take to work and share around (you'll get a lot of brownie points) or keep at home and eat the lot yourself, I won't tell.

What you'll need:

  • 225g self-raising flour
  • 75g ground almonds
  • 250g butter
  • 250g caster sugar
  • 6 tbsp granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 and a half limes, juice and zest
  • 2 tbsp whole milk
  • 150g blueberries
  • 100ml elderflower cordial
(Enough to fit in a 22cm cake tin) 

Preheat your oven to 180c and grease and line your cake tin. You make this the same as any other sponge cake. Cream the butter and caster sugar together and then beat in the eggs. Sift in the flour and almonds and mix until smooth. Then add the vanilla, milk and the juice and zest of 1 of the limes. 

Pour into your tray and scatter over the blueberries. You could also use blackberries or raspberries. Bake for 30 minutes. Leave in the tin and mix together the elderflower cordial, granulated sugar and the zest and juice of the other half a lime in a jug. Pour over the warm cake and then leave in the tin to cool.  

Let me know how you get on. x

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