Tuesday, 20 November 2012

Lemon and Blueberry Cake

My boyfriend's two sisters are celebrating their birthdays this week and I've decided that this cake is definitely special, and spectacular, enough for these two beautiful ladies.

Unfortunately, I can't take credit for this recipe. I've stolen it off my Mum who, I believe, pinned it onto one of her pinterest boards. The first time she made it, I was blown away. Had the cake not been for someone else's birthday, and the amount of calories, I would have consumed the entire thing.

Lemon and Blueberry is a tried and tested combination. Put with a tangy lemon curd and fluffy lemon frosting, this cake will hit you for six! And I know what you're thinking 'was that a cricket reference?'...I can assure you I haven't gone insane, I'm just extremely passionate about this recipe and with one mouthful, you will be too.

2 cups plus 6 Tbs Plain Flour
2 tsp Baking Powder
3 cups Blueberries, fresh or frozen
1/2 cup Sour Cream
1/2 cup Milk
2 tsp Vanilla Extract
1 tsp Lemon Zest
1 tsp Lemon Juice
250g Butter, room temperature
1 cup White Sugar
4 eggs
1 jar Yackandandah Lemon Curd
Lemon Frosting
250g Butter, room temperature
2 tsp Lemon Zest
5 cups Icing Sugar
2 Tbs Lemon Juice
1/4 cup whipping Cream
Yellow food colouring

To Make the Cake...
Preheat the oven to 170 degrees celsius. Grease 3 circle cake tins with butter, a circle shaped piece of baking paper (I just traced the tin onto the baking paper and cut it out) and flour.

Sift together the dry ingredients into a bowl, reserve 1 Tbs of the flour to coat the blueberries (this will ensure the berries don't sink to the bottom of the cake). In another bowl, mix together sour cream, milk, lemon zest and juice and vanilla. Set both aside. 

In an electric mixer, cream together butter and sugar for around 5 minutes until very light and fluffy. Beat in eggs one at a time, until well combined. 

Alternatively, beat in the dry ingredients and the milk mixture until well combined. Place 1/3 of the mixture into one of the prepared cake tins. With the other 2/3 of cake batter, fold in the blueberries. Divide between the other cake tins.

Bake in the oven for 20-25 minutes or until a skewer comes out clean. Allow to cool.

To Make the Frosting...
In an electric mixer, cream together the butter and lemon zest for around 5 minutes. Slowly at the icing sugar, totally a time of 2 minutes. Add the remaining ingredients and beat for 3-4minutes until fluffy (be  mindful that the frosting has cream and may curdle). Add yellow food colouring as desired. 

To Construct the Cake...

Place one of the blueberry cakes upside down on a platter. Using a piping bag, pipe a ring of frosting around the edge of the cake. In the middle of the ring, spread half the jar of lemon curd. Repeat the process with the remaining to cakes. Make sure to put the cake without blueberries in the middle. Use the rest of the frosting to decorate the cakes as desired...and try not to eat too much of the frosting

Sunday, 4 November 2012


What a beautiful day!

In fact there has been two beautiful days in row. A rare occasion for Melbourne. But I am taking this rare opportunity to lie in the sun and gain inspiration for more delightful treats to share with you all. 

I recently purchased Gourmet Traveller's annual cookbook. I am in love with this magazine! Sometimes I don't always purchase it from month to month. But as this is a collaboration of all their recipes throughout the year, I never miss a beat. 

I find by flicking through magazines, books or watching Lifestyle Food (which I am a notorious addict) recipes can be changed and adapted and be made your own. So, here's hoping the ideas start flowing and you guys can reap the benefits.  

Saturday, 3 November 2012

Honeycomb and White Chocolate Muffins

I remember a particular time making these muffins when I was little. I'm not sure exactly what happened but I think my big sister Penny wanted to cut up the honeycomb and refused to give it back until I agreed (I believe she was trying to get a rise out of me). Needless to say it worked and the situation ended with tears and me threatening her with a knife (a little dramatic I know). Now whenever I make these muffins, I have a little giggle as I remember my sister's string pulling abilities. 

I reminisce about this time because, like me, my sister was quite a keen cook. And although she is no longer with us, I'm sure somewhere out there she is baking up a storm. 

2 cups SR Flour
1/4 cup white sugar
100g chocolate covered Honeycomb (like a Crunchie bar)
1 cup white chocolate chips
1/4 cup Honey
60g Butter
1 egg
1/2 cup Milk
1 tsp vanilla
Raw sugar

To make the muffins...
Preheat the oven to 170 degrees celsius. 

Melt together the honey and the butter and allow to cool slightly. This is to ensure that when you add it to the dry ingredients the chocolate and honeycomb won't melt too much.

In a large bowl, mix together flour, sugar, honeycomb and white chocolate. Make a well in the middle. Add the butter mixture, the egg, vanilla and milk. Stir until just combined. Place into a lined muffin tin. Sprinkle with a little raw sugar for a crunchy top. Bake for 20 minutes, or until they spring bake when you press on the top. Allow to cool and dust with icing sugar. 

Friday, 2 November 2012

Macadamia White Chocolate Biscuits

We've all been guilty of going to Subway and consuming one of their white chocolate and macadamia cookies...well I have anyway. And to be frank, they are INSANELY delicious. But without sounding to up myself so are these ones I whipped up today. Buttery, nutty and incredibly easy to make try to resist the urge to eat the mixture. 

125g Butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 egg
1 3/4 cup Self-raising Flour
3/4 cup white chocolate chips
1/2 cup chopped macadamia nuts

To make the biscuits...
Preheat oven to 170 degrees celsius.

Cream together the butter and sugars until well combined. Add the egg and vanilla and blend well. Gradually beat in the flour until well combined.

Stir in the white chocolate chips and macadamia nuts.

Roll about a dessert spoonful of mixture and place it onto a lined baking tray, flatten slightly and leave enough room between each one for spreading. Bake for around 8-10minutes depending on how you like them baked. I love mine chewy with a nice cup of tea.