Perfect summer cake!
This beautiful cake was made for my partners birthday; it didn't make it to the end of the week as it was so tasty !
Equipment;
Bowl
Wooden Spoon
Sieve
2 Cake tins
Oven
Zester
Scales
Parchment Paper
Ingredients;
170g Plain Flour (Swap for Gluten Free & add 1/4 tsp Xanthan gum)
1 Tbsp Baking Powder
65g Butter - Room Temperature
90g Honey
120g Blueberries
1 Whole Orange Zest
2 Eggs
1 tsp Vanilla
Pinch of Salt
Pinch of ground Nutmeg
Frosting
200g Cream Cheese
100g Icing Sugar
If you do not have Icing sugar, grind up caster sugar
Turn your oven to 190C and prep your cake tins.
Cream the butter and sugar together, then sieve in the baking powder, salt and flour together. It will be quite crumbly at first but keep going.
Add in the vanilla, honey and eggs; using the wooden spoon keep mixing until well combined and smooth.
Gently fold in the blueberries.
Pour equal amounts of the mixture into your cake tins and pop in the oven for 18 minutes.
Meanwhile, clean the bowl and use it to mix the cream cheese and icing sugar together.
Remove the cake from the oven and allow to cool completely before icing.
Add a little extra honey on the top of the cake to give it an extra sweetness.
Enjoy!
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