Blueberry & Lemon Syrup Cake

I do have a fondness for fruit in my baking. There are just so many flavour combinations to be made. This lemon syrup cake dotted with whole blueberries makes a lovely dessert. The warm lemony cake is nice and soft and sweet with the syrup soaked all through it.

225g butter, softened
225g raw caster sugar
4 eggs, beaten
250g self raising flour, sifted
1 lemon, zested & juiced
25g almond meal
200g frozen blueberries

LEMON SYRUP
2 lemons, juiced
115g raw caster sugar

Preheat oven to 180C. Grease and line a 20cm square cake tin with baking paper.

Using an electric mixer, cream the butter and sugar until it’s light and fluffy. Gradually beat in eggs until combined. Beat in the  lemon zest.

Fold through the sifted flour and almond meal with just enough lemon juice to give it a dropping consistency.

Fold 3/4 of the blueberries through the cake batter and then spoon it into the prepared tin. Smooth the surface and scatter the remaining berries on top.

Bake in preheated oven for about 1 hour, until firm to the touch and a skewer inserted into the centre comes out clean.

Meanwhile, prepare the syrup: Add lemon juice and sugar into a small bowl and mix together. As soon as the cake comes out of the oven, prick it all over with a skewer and pour over the lemon mixture.

Allow the syrup time to soak into the cake. Remove the cake from the tin just before serving, while it’s still warm. Cut the cake into squares to serve.

Raspberry & Almond Cake

This is a delicious cake. It has an appealing golden brown and chewy crust-like exterior with the surprise crunch of flaked almonds that are baked into it.  The yellow almondy cake is complimented by the soft, tart raspberries that are found scattered within.

This cake is definitely best served fresh out of the oven and still warm.  My only regret with this is that I didn’t have any custard on hand – as I think it would have been the best accompaniment.

25g flaked almonds
250g butter, at room temperature
2 cups caster sugar
6 eggs
1 cup plain flour
½ cup self raising flour
120g almond meal
⅔ cup sour cream
300g frozen raspberries

Preheat oven to 180C (160C if fan forced). Lightly grease a 25cm springform pan. Line base and side with baking paper. Sprinkle half of the flaked almonds over the base of the pan.

In a medium sized bowl sift together flours and gently stir through the almond meal and set aside.

In a separate large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in the prepared dry mix, sour cream and frozen raspberries.

Pour cake batter into the prepared tin, smooth the top and sprinkle with remaining flaked almonds.

Bake for 1 & 1/2 hours, or until a skewer inserted comes out clean. Allow cake to cool in the tin. Serve while warm.