This cake has a pretty classic flavour profile, which I really love. Its abundant use of juicy blueberries, fragrant lemon and savoury poppy seeds baked into 2 layers of pillow soft cake topped with barely sweetened cream cheese icing, makes it perfect for any time of day - especially breakfast. Decorate with Fresh As freeze-dried blueberry slices, in-between the layers and on top, for extra deliciousness.
Serves 12
For the cake:
150 butter, at room temperature
200g caster sugar
1 tsp vanilla extract
1 tbsp vanilla paste
4 free range eggs
50ml light olive oil
200g plain all-purpose white flour
70g ground almonds
½ tsp sea salt
2 ½ tsp baking powder
100g sour cream
Zest and juice of 2 meyer lemons
20g poppy seeds
150g fresh or frozen blueberries
For the honey cream cheese icing:
400g cream cheese
1 tsp vanilla extract
4 tbsp good quality honey
Zest ½ meyer lemon
For the toppings:
About ½ a 45g packet of Fresh As freeze-dried blueberry slices
Fresh flowers, optional
Preheat the oven to 170 degrees celcius on fan bake. Line 2 x 22cm tins with baking paper.
In the bowl of an electric mixer, cream the butter, sugar and vanilla until pale, light and fluffy.
Beat in the eggs one by one, mixing well before adding in the next. Next beat in the oil.
In 2 parts, fold in the ground almonds, flour, salt and baking powder and mix until just combined. Finally fold through the sour cream, lemon zest and juice and the poppy seeds. Be very careful not to overmix.
Evenly divide the batter between the 2 tins and spread out to the sides. Dot in the blueberries and press down lightly.
Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for about 10 minutes in the tins before turning out onto a cooling rack.
Meanwhile, make the icing. In the bowl of a stand mixer, beat all the ingredients together until completely smooth.
When the cakes are fully cooled, spread some icing onto one layer. Sprinkle over some freeze-dried blueberry slices. Place the other cake layer on top and neatly ice the top. Scatter over some more freeze-dried blueberry slices. Decorate with fresh flowers if desired.
Refrigerate in an airtight container for up to 3 days.