Did you know that this weekend is the Second Anniversary or should I say Blogaversary of the Kitchen!
It was 2 years ago that I started posting recipes for friends and family, now we have followers from all over the world. I would like to say Thank you to everyone who has supported me during this time. Scott and Jonathan aka the Crash Test Dummies, Mum and Dad, Mumma H and Poppa S, I know it was a trial to have to taste test things for me! Oh and our guest baker Lawrence!
We are looking forward to new challenges and lots of new recipes over the next 2 years and invite you to join the adventure.
2 punnets of blueberries
1/2 cup sugar
squeeze of lemon juice
2 small or 1 large thin skinned lemons
275 gm self raising flour
275 gm butter, room temperature
275 gm caster sugar
2 level teaspoons baking powder
Juice of 2 lemons
1/2 cup sugar
1/2 cup water
In your saucepan add all the ingredients for your sauce along with 2 tablespoons of water.
On a low heat cook your sauce stirring to ensure it doesn't burn and to squish the berries. Cook for 5 to 10 minutes until thickened slightly. Set aside and allow to cool.
Place your lemons in water and simmer for 20 minutes.
Cut the lemons open and scoop out any seeds.
In your food processor blitz your lemons to a nice paste with a few chunks.
See nice and slightly chunky.
Add all your cake ingredients into your food processor with the lemon paste and blitz.
Remember to scrape down the sides to ensure its all combined.
Place a third of the cake batter in your lined or greased tin.
Spoon over half your blueberry sauce and a couple of fresh blueberries, remember to tap your cake tin on the bench to make sure you fill the crevices.
Repeat. Bake at 180C for 30 to 35 minutes. Meanwhile combine the syrup ingredients in a saucepan and heat until simmering and sugar dissolved.
Remove from the oven and poke with skewer straight away.
Pour your hot lemon syrup evenly over your cake and allow to cool completely in the tin.
Dust with icing sugar and serve.