I think this is the perfect Easter celebration cake! It's bright, fresh, screams of spring and is a combination of a few of my favourite recipes. The addition of the almonds in the cake ensures a lovely moist cake, regardless of the chosen tin. I have recently discovered the bundt tin (I know I'm late to the party) and am completely obsessed with the beautiful patterns and variety of decorations that can be used. Having said that, this cake will cook just as well in a standard cake or even loaf tin for a more traditional lemon drizzle appearance. For the icing, a traditional lemon icing can be used or for a more vibrant look, try my blueberry icing.
Ingredients
Cake
250g Gluten free Self raising flour
2tsp baking powder
250g butter, softened
250g caster sugar
50g almonds
4 large eggs
4 lemons, zest only (reserve juice for drizzle)
3tbsp poppy seeds
100ml Boiling water (only if required)
Drizzle
8tbsp lemon juice (4 lemons)
8tbsp caster sugar
Optional: 2 tbsp limoncello or other citrus flavoured alcohol
Decoration
1 Lemon, very thinly sliced
50g Flaked almonds (lightly toasted)
50g Fresh blueberries
1tbsp Poppy seeds
Icing
75g Blueberries
300g Icing sugar
1tbsp single cream
1/2 lemon, juiced
Method
Cake
Pre-heat your oven to 180°C / 160°C fan. Grease the chosen tin with vegetable oil or cake release spray.
Sift the flour and baking powder into a large mixing bowl, adding the rest of the ingredients (excluding the water) and whisk until smooth. Your mixture should be a soft dropping consistency. If it is too thick, add the boiling water, a little at a time, until it slackens until it reaches this point.
Pour the mixture into the prepared tin and bake for 30-35 minutes or until the cake is coming away from the sides and a skewer comes out clean.
Whilst the cake is in the oven, prepare your drizzle. This is the key element to make your cake super moist and zingy! Place the lemon juice and sugar into a saucepan and gently heat until the sugar dissolves. Increase the heat and allow it to boil for about a minute, or until thick and syrupy. Add the limoncello or citrus alcohol for a more grownup taste! Boil for another minute and set aside.
Remove the cake from the oven and, leaving it in the tin, use a skewer to make multiple holes in the cake. Using roughly half of the syrup, drizzle or paint the cake. Allow to cool for 5 minutes then turn out onto a wire rack, applying more holes to the other side and apply the rest of the syrup to the cake. If you have chosen to use a fluted or bundt tin, then I recommend using a paint brush to paint your syrup all over the cake, getting into every crack and all down the sides.
Leave to cool completely before decorating.
Decoration
Once your cake is out of the oven, drop the oven down to 70°C, or as low as it goes. Place your thinly slices lemons onto a tray lined with baking paper and into the oven. Turn every half an hour until completely dried. These dried lemons can be made in advance as they keep well in an air tight container.
To make the icing, place the blueberries into a saucepan over a low heat to cook. The berries will start to burst and release their juices. Place the blueberries and the juices into a blender along with the icing sugar, cream and lemon juice. Blend until a vibrant purple colour. Allow to cool slightly then ice your cake. The mix should be thick enough that it will slowly drip down the edge of the cake. For bundt cakes, allow the icing to drizzle down the ridges, creating a striped effect. The icing does set as it cools so don't leave it too long!
Once iced, its time to add your decorations! Scatter your lightly toasted flaked almonds, along with the poppy seeds and place your blueberries and dried lemon slices around the cake. This I leave in your trusty hands but if you are looking for inspiration here are a couple of variations I made myself!
