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The ingredients needed to cook Lemon drizzle with blueberry compote swirl cake:
- Provide 200 g softened butter
- Prepare 200 g caster sugar
- Provide 4 eggs
- Prepare 1 tsp salt
- Get 250 g plain flour
- Use 1 1/2 tsp baking powder
- Use 1 1/2 tsp bicarbonate of soda
- Get Juice and zest of 1 and half lemon
- Provide Soft Blueberry jam
- You need 400 g fresh blueberries
- Provide 100 g icing sugar
- Take Lemon glaze
- Prepare 300 g icing sugar
- Provide Half lemon juice and zest
Instructions to make Lemon drizzle with blueberry compote swirl cake:
- Preheat oven to 180 C (160 c fan). Grease and flour a cake tin or line with paper case. Sieve flour, baking powder, bicarbonate of soda and salt together and set aside.
- Cream butter and sugar with electronic hand mixture in a mixing bowl until light and fluffy.
- Add the eggs one at the time and continue beat it until it smooth. Add the lemon juice and lemon zest. Add the flour mixture and mix well.
- In a small saucepan, heat up blueberries, icing sugar until sugar dissolved. Turn the heat of and leave it to cook down.
- Pour the cake mixture into the cake tin up until half way through then add some blueberry jam in. Use a fork or bbq skewer to swirl the blueberry jam around the top up with the rest of the cake mixture.
- Bake for 50-60 minutes. You can test if your cake cooked through by put a wooden skewer right in the middle of the cake and if they cooked the wooden skewer will come out dry.
- Make a glaze, mixing icing sugar with lemon juice. You will have to check your icing mixture as it needs to be a very think consistency. If it’s too runny you can add some more icing sugar in.
- When the cake is totally cool, drizzle the lemon icing over it and sprinkle some lemon zest on top.
Continue cooking and when the sugar is dissolved, swirl the pan occasionally until the. Nigella Lawson serves this simple but elegant cake when entertaining. She says, "This is one of my most relaxing go-to desserts. I make it so often and it's always a jubilant success: extraordinarily light, sprightly with lemon and scented with coconut, with a. The filling is done when it coats the back of a metal Core the cupcakes using an apple corer.
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