Blueberry Square
The original post was published on: Jun 30, 2010 @ 10:05. It was featured on www.foodbuzz.com/top9
Today's top 9. My very second feature post on the website. More happy memories!
These squares were for my friend, Christopher Rye - A famous musician from Brighton! Hello Chris, I hope you enjoyed the cake...Write me a review!
Chris’s review of the cakes:
The cakes were very subtle, moist and sweet but not sickly. They felt heavy but were actually light to eat. I was very impressed that you made such delicately sweet and fruity sponges. Very unusual. Good cakes!
Ingredients:
For Decoration:
The Process:
Preheat the oven to 190'C. Grease and base-line a square cake tin.
Whisk the butter, eggs and sugar until pale and fluffy. Fold in the flour lightly until well mixed.
Add in the milk, lemon zest and blueberries, mix until all ingredients evenly combined. Spread into the cake tin and bake for about 25-30 minutes, until firm and golden brown.
Remove from the oven and leave in the tin. Sprinkle the lemon juice all over the top of the cake, and set aside to let it cool to room temperature.
To prepare the icing, mix the icing sugar with enough lemon juice to make a thick paste (not too runny), add food colouring (optional).
Once the cake is cooled, cut it to squares, and decorate each square according to your fancy. Spread the icing on top of the cake and add blueberries for decoration. Be adventurous, try decorate the squares with various fresh fruits or edible flowers.
Enjoy..the pictures!
Today's top 9. My very second feature post on the website. More happy memories!
These squares were for my friend, Christopher Rye - A famous musician from Brighton! Hello Chris, I hope you enjoyed the cake...Write me a review!
Chris’s review of the cakes:
The cakes were very subtle, moist and sweet but not sickly. They felt heavy but were actually light to eat. I was very impressed that you made such delicately sweet and fruity sponges. Very unusual. Good cakes!
Ingredients:
- 150g butter (softened)
- 250g blueberries
- 2 eggs
- 175g caster sugar
- 175 self rising flour (sifted)
- 90ml milk
- Zest of one lemon
- Juice of one lemon
For Decoration:
- 1 cup icing sugar
- Lemon juice (enough to achieve the icing consistency)
- Food colouring powder (optional)
- Lavender flowers (optional)
- Blueberries
The Process:
Preheat the oven to 190'C. Grease and base-line a square cake tin.
Whisk the butter, eggs and sugar until pale and fluffy. Fold in the flour lightly until well mixed.
Add in the milk, lemon zest and blueberries, mix until all ingredients evenly combined. Spread into the cake tin and bake for about 25-30 minutes, until firm and golden brown.
Remove from the oven and leave in the tin. Sprinkle the lemon juice all over the top of the cake, and set aside to let it cool to room temperature.
To prepare the icing, mix the icing sugar with enough lemon juice to make a thick paste (not too runny), add food colouring (optional).
Once the cake is cooled, cut it to squares, and decorate each square according to your fancy. Spread the icing on top of the cake and add blueberries for decoration. Be adventurous, try decorate the squares with various fresh fruits or edible flowers.
Enjoy..the pictures!
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