After watching the first in the new The Great British Bake Off this week I decided that I would challenge myself to bake one of the challenges features each week (haha, rather too ambitious for me I know). I chose a drizzle cake purely because it looked the easiest and I have wanted to have a shot at one for a while and seeing as I had planned on taking a cake with me when I visit my Grandma this weekend it seemed like a good idea.
After waiting an agonising 40 minutes for it to cook, it came out looking like a cake, I didn’t mess up the sugar syrup and generally it turned out alright as apposed to the complete and utter disaster I anticipated. I was struggling to breathe though as my lungs were approximately 89% icing sugar by this point.
- 180g Self Raising Flour
- 1tbsp Self Raising Flour
- 3 eggs
- Zest of 2 Lemons
- 100g Blueberries
- 130g butter
- 130g Caster Sugar
- 50g Caster Sugar
- 4tbsp Lemon Juice
- 120g Icing Sugar
- 50g Blueberries
- Vanilla Extract
- Mix the cake ingredients together and toss the blueberries in a tbsp of flour and then fold into the whisked mixture.
- Pour into a lined, 2lb loaf tin and cook covered at 150 degrees for 35 minutes the. For 5 minutes uncovered until a knife comes out clean.
- Heat the sugar and lemon juice at a high heat and boil for a few minutes, stirring constantly.
- Poke holes with a cocktail stick over the entire cake and pour the syrup over whilst the cake is still hot.
- Leave to cool completely then removed from the tin.
- Cook 50g of blueberries with a splash of lemon juice and vanilla in a pan until soft.
- Strain the blueberries through a sieve and leave the liquid to cool.
- Measure out the icing sugar and pour over the blueberry purée.
- Mix as much as you can and then add drops of water until the consistency is that of melted chocolate.
- Pour over the cake and allow to run down the edges.
Even my Grandma said it was good and she is the Queen of cakes!