Everyone has bad and good cooking days.
Last night's supper of grilled mackerel and a jostaberry and ginger sauce turned out to be a bad day- I cooked the mackerel all wrong.
But this perfectly shaped lemon, blueberry and rosemary bundt cake day was definitely a good day.
Bundt cakes originate from a European brioche-like fruit cake popular among old Jewish communities in Germany, Poland and Austria. A Nordic manufacturer then trademarked the name "bundt"- suggested to refer to the way the cake batter is bundled around the tubed centre of the cake tin.
Bundt cakes are cooked in deep round fluted cake tins, giving the cake a great structure and appearance.
The combination of lemon, blueberry and rosemary is heavenly.
I'm a big fan of really lemony cakes that complement a sweet sticky icing.
I also love cooked blueberries that when roasted become gooey and molten and pair deliciously with rosemary.
|sorry for the bad lighting with these photos!|
For the cake:
250g soft lightly salted butter
360g caster sugar
4 large eggs
2tsp vanilla extract
Zest of 2 lemons
Juice of 1 1/2 lemons
360g plain flour
2tsp baking powder
100g creme fraiche
Large handful of freshly chopped rosemary
For the blueberry glaze:
375g icing sugar
2 tsp lemon juice
2tsp vanilla extract
To make the cake:
Preheat the oven to 170 degrees C.
Cream together the butter, sugar and vanilla in a large mixing bowl until light and fluffy. Add in the lemon zest and vanilla and mix thoroughly.
Gradually incorporate the eggs into the mixture, adding one egg at a time and whisking in between.
Whisk in the lemon juice and then sift in the flour, baking powder and salt and whisk along with the creme fraiche and buttermilk.
Once smooth, fold in the blueberries and rosemary with a large metal spoon.
Once combined, spoon the mixture into a greased large bundt/ring cake tin and spread to even out. Bake the cake for about 45-50 minutes in the preheated oven until golden brown and springy. Insert a skewer into the cake and if it comes out clean, then the cake is baked.
Remove the cake from the oven and allow to cool slightly before turning out of the tin onto a wire cake rack to cool completely.
Whilst the cake is cooling, make the glaze:
whisk together all the ingredients until you have a smooth paste and then drizzle liberally over the cake once it has cooled.
This cake is deliciously moist and very moreish!!