In need of a crowd-pleasing cake for the Coronation celebrations? Well, Georgina of High Tide Tea Devon has whipped up this mouth-watering Lemon, Blueberry & Almond Cake and kindly shared the recipe with us. Featuring pieces from our Regal Peacock collection, read on for Georgina's top tips, ingredients list and how to make this beautiful baked item at home.
Georgina's Top Tips
This is a lovely spring celebration cake that keeps very well, so can be made a few days ahead of the festivities. However, if you're using fresh flowers, it's best to do the decorating part on the day you're serving the cake.
The flowers Georgina adds to her cakes are grown in her garden or greenhouse, so they're always seasonal. For the cakes featured here, she's used classic spring flowers: primroses, violets and violas. Other great edible flowers are roses and rose buds, marigolds, cornflowers, lavender, rosemary leaves and flowers, chive flowers and lilac. There are some great fresh edible flower suppliers that will post these out to you.
Georgina makes this recipe as a triple layer cake and splits the mixture between three 6-inch round cake tins, however it could be split between two 8-inch tins.
This cake is gluten free, however plain wheat flour can be used instead of the rice flour if desired.
Lemon, Blueberry & Almond Cake Ingredients
- 250g softened butter
- 200g caster sugar
- 200g ground almonds
- 100g rice flour
- 1 tsp of baking powder
- 4 medium eggs (use 3 if they are large)
- Grated rind of a whole lemon
- 100g blueberries
- 200g softened butter
- 750g icing sugar
- Juice of 2 lemons (you can save the grated rind of the second lemon for decoration on the cake)
- Blueberries for decoration
- Pre-heat the oven to 180°C.
- Grease and line your cake tins.
- Mix together the ground almonds, rice flour and baking powder.
- Firstly, in a bowl, cream together the butter and sugar.
- Then add half the flour mix and two eggs and mix together, then the remaining flour and almonds.
- Add the blueberries and lemon rind.
- Divide the cake batter equally between your tins and then place them in the oven.
- Bake for around 30-40 minutes until the sponges are firm to touch and slightly golden in colour.
- Whilst the cake is baking, mix together the softened butter and icing sugar, adding the lemon juice slowly as needed to help bring the buttercream together.
- Once the cake has cooled, sandwich the sponges together with some of the icing and decorate the cake with the rest.
- Enjoy with a nice cup of tea in your favourite Burleigh teacup or mug!