The dish for this Sunday is a cake that was prepared for the third meeting of the Belluno Clandestine Cake Club at the end of April. The theme for the event was fruity, in order to exploit all the goodness this season has to offer. This cake contains two fruits, acidic lemon together with the freshness of blueberries and all their anti-oxidant properties.
For the cake:
150g self-raising flour
1 lemon (zest + juice of ½)
For the lemon curd:
2 eggs + 2 yolks
3 lemons (juice and zest)
For the butter cream:
To make the cake, cream butter and sugar, add the eggs and then whisk again. Stir in the lemon zest and juice, the blueberries and finally gently fold in the flour. Put the cake mixture into two cake tins and bake in the oven at 180° for around 20-25 minutes.
Meanwhile, prepare the lemon curd. In a large bowl, whisk eggs and yolks until well combined. Add the sugar, butter and lemon juice and zest. Set the bowl over a pan of simmering water and stir until the butter melts. Once melted, whisk until obtaining a thick mixture (it will continue to thicken as it cools) which takes around 15 minutes.
While you are waiting for the lemon curd and cake to cool, prepare the butter cream. Mix together the softened butter with icing sugar until reaching the desired consistency. The butter cream should be quite stiff as it will be piped on the cake later.
For the assembly of the cake, spread a thick layer of lemon curd on one of the cakes and a layer of the butter cream on the other cake. Sandwich the two layers together and finally, with a piping bag, pipe dots of butter cream on top of the cake and place blueberries on some of the dots.