Lemon and blueberry piñata cake recipe
Once you have started eating the cake, it keeps well for three to four days in an airtight container.
- 340 g / 12 oz butter
- 340 g / 12 oz caster sugar
- 6 large eggs
- 340 g / 12 oz self raising flour
- 3 tsp baking powder
- 250 g / 9 oz blueberries
- 280 g / 10 oz strawberries
- 310 g / 11oz butter
- 570 g / 1 lb 4 oz icing sugar
- 2 lemons, juice and rind
3 x 20 cm / 8” round tins
- Preheat the oven to 180°C / 160°C fan / 350°F / Gas mark 4.
- Grease and line the three cake tins.
- In a large bowl beat the butter until it’s soft with an electric whisk, alternatively use a strong arm and a wooden spoon. Add the caster sugar and beat until it’s all combined and the mixture has turned a pale yellow colour. This may take up to a minute of beating, the aim is to get lots of air into the mixture.
- Add an egg at a time and beat well to combine.
- In a separate bowl combine the flour and the baking powder.
- Sift the flour on top of the butter mixture and using a metal spoon fold the flour into the butter mixture. The moment the flour is combined stop mixing, as further mixing is likely to remove the air you added earlier.
- Using the metal spoon, spoon the mixture into the three baking tins. Gently smooth the top and put straight into the pre heated oven.
- The cakes will take 20 – 25 minutes. The cakes are done when they have shrunk back from the side of the tin, spring back under the weight of your finger and an inserted skewer comes out clean. Resist the temptation to open the oven door early.
- While the cakes cook, make the butter icing. In a large bowl beat the butter until it’s smooth. Sift in the icing sugar and then beat until the icing is smooth. (See tip above.)
- Grate the rind of the lemons and squeeze the juice. Add both rind and juice to the icing and beat again to combine.
- When the cakes are done, leave them in the tins for 15 minutes to cool and then remove from the tin onto a cooling rack.
- When the cakes are completely cool, take the middle layer and cut a number of 3 ½ cm / 1 ½” holes through the sponge in a circle round the cake. I use a shot glass to do this, but I sharp knife would work similarly well.
- Position the bottom layer of cake on your serving plate/dish. Top with 190 g / 6 ½ oz, or a 1/5 of the lemon icing and spread out evenly.
- Carefully position the middle layer on top of the bottom layer.
- Fill the holes with 160 g / 5 ½ oz of blueberries. Spread over this layer of cake another 190 g / 6 ½ oz, or a 1/5 of the lemon icing.
- Put the top layer of cake on top of the middle layer. Add another 190 g / 6 ½ oz, or a 1/5 of the lemon icing and spread out.
- Use the remaining icing to cover the sides of the cake.
- Decorate the top of the cake with the strawberries and then the remaining blueberries.
- Pop in the fridge to set the lemon icing hard. Remove well before serving so the cake can return to room temperature.
Carbohydrate per 1/16 – 77g carbs
Carbohydrate per 1/20 – 62g carbs