I know it’s about a week late but it’s been really busy around here for the last week. Moving house really does take up your entire life. Between shuttling stuff between the houses and trying to find enough boxes to pack all our stuff in (I can’t believe how much we fitted into our cottage, we’ve accumulated quite a lot) we’ve been pretty busy. Everything else has gone on the back burner. But now I’m back. And I hope you haven’t missed me too much!
This is a really special recipe. I know you must be sick of hearing about Sally by now and I promise that at some point soon I’ll cook something that’s not off her blog but I just couldn’t resist this one. I saw it and thought how perfect this would be for my mom. And guess what? It was! Lucky that Mothers Day was coming up.
I’m not usually a fan of any cake that doesn’t have the word chocolate in the title but this one broke the streak. It was gorgeous. It was airy and light melt in your mouth icing with popping blueberries and a slight tang of lemon all mixed together with a bit of love a lot of sugar and some vanilla essence! And yes, I did say all of that in one breath. It was gone within 24 hours of being made. With a little bit of help from 4 or 5 friends of course! And then we made it again for an event the next weekend. A big hit.
The cooking process took a little longer than expected. Between the cooling time (which I never listen to unless icing is involved) and all the other minor complications by 10 ‘o clock that night me and Jay were sitting at the kitchen table darting frequent looks at the fridge and clock just waiting for those final 45 minutes to tick by. The reason for this is that I only had one cake tin of the right size. And there was no way it was going to be a 2 tier cake, because that’s just not impressive, it had to be 3 tiers (silly me). So with a 4 ‘o clock start, no electric mixer and one cake tin I began to bake.
So we now know that complication:
1. Was the cake tin conundrum
2. Was the absence of an electric mixer
And of course, as the saying goes, ‘What happens twice always happens 3 times’. So now number:
3. There weren’t enough blueberries at the shop. So we had to make do with some strawberries.
And oddly enough, these were what made the cake so nice. I’d advise you if you’re cooking it to put in half strawberries half blueberries. Their sweetness goes really well with the overall tanginess of the lemon in the cake. Plus, they look extra pretty on the top.
I wasn’t sure how to arrange them so I had to do a first draft. This is it! However, the top of the cake wasn’t quite this big so I had to cut it a bit short.
Oh yes! How silly of me, I forgot to tell you about complication no.
4. ( It seems that what happens twice doesn’t happen only three times, but 4!) In the recipe it tells you to toss the blueberries in tablespoon of flour before putting them in the cake to stop them from exploding. This I did. And it worked very well. I had unexploded blueberries in my cake. But when tossing them I forgot to account for the blueberries that I’d have to put on the top of the cake. Oops! So as a result of this I spent about 10 minutes hand-washing and towel (or tissue) drying every single blueberry on top of this cake. Here’s a picture of me in action:
These were squeaky clean blueberries by the end of it.
As you can see, this became quite a hectic day. So by the time I got around to icing the cake it was already a little late. And I was already more than a little tired. So icing made I set out to begin the icing process. And hungry as I was I ate the majority of it before it went on the cake. But never mind, I made the rest of it stretch.
I got to this point without too many hiccups. Not looking too shabby, eh? But when I got to here I paused and took a deep breath. It was time to begin icing the sides. Here’s about the point where you begin listening to the Jaws Theme Tune and looking away in fright. As you can see from my pics of the finished product it obviously didn’t turn out too badly but there was a bit of a waterfall effect. I still haven’t figured out how to stop the icing from running down the side of the cake and pooling on the plate! Am I making the icing too thin? Is there a special utensil that’s needed to ice a cake? Any advice would be greatly appreciated. 🙂 However by the end of a few minutes wrestling with the knife and icing I managed to coat the sides in an even layer of icing.
And then it had to go in the fridge.
And we waited.
And waited some more.
It felt like hours.
So after 25 minutes we took it out of the fridge!
And it didn’t crumble. The first slice came out perfectly formed.
And so did the second.
And the third as a matter of fact.
This was one nice cake. The perfect springtime treat.
This evening is taken up with compiling a shortlist of possibilities for………… MY BIRTHDAY CAKE! Yay! And you can be assured that this will be no lemon cake. I have a sneaky suspicion that the word chocolate might be included in the title. I don’t think that even the nicest non-chocolate cake in the world could sway my loyalty to chocolate!
I’ll post this shortlist soon.