Spring seems to have well and truly arrived in London, and I have been trying out some new recipes to celebrate. First up is this fruity, zesty ring cake. Moist, and full of flavour, this is perfect for afternoon tea in the garden. If you don’t have a ring cake, it would be fine made in an 18-20cm diameter round cake tin, although the cooking time may vary.
Blueberry Ring Cake
Servings 10
Ingredients
For the cake:
- 225 g butter softened
- 225 g caster sugar
- Grated zest of 1 lemon
- 200 g self raising flour
- ½ tsp bicarbonate of soda
- 30 g ground almonds
- 4 eggs beaten
- 150 g blueberries
To decorate:
- 100 g icing sugar
- Juice from 1 lemon
- 40 g flaked almonds toasted
Instructions
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For the cake :
Preheat oven to 180°C/160°C fan/gas 4. Grease and line a 20cm ring shaped cake tin with baking parchment.
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Cream together the softened butter and sugar, until pale and fluffy. Add the lemon zest.
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Sift the flour and bicarbonate of soda into the bowl, and add the ground almonds and eggs. Beat until just combined. Stir in the blueberries, reserving a few for decoration.
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Fill the cake tin and bake for around 40 minutes, or until the cake begins to shrink away from the sides of the tin. Leave to cool for 5-10 minutes before turning out on to a wire rack, to cool completely.
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To decorate:
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Sift the icing sugar into a bowl and gradually add the lemon juice, until the glaze is just runny enough to fall from the spoon (probably about 3 tsp of juice). Decorate with the toasted almonds and remaining blueberries.
How delicious does this look?!!!! All my fave flavours in a cake here… perfect summery baking. Think I might have to have a go at this recipe to treat my first batch of visitors to. Your recipes are always amazing Luce – miss youuuuuuuuu xxxx 🙂