Haysus! It’s been a whole year since series 3 of the Great British Bake off and hasn’t it flown? I was thrilled when series 4 began last week and I’ve already decided I want Nancy to be my, well, nan and that Jordan really really scares me. On the same level as Pennywise the Clown…
Mel and Sue were on top form with the puns and we said goodbye to the first baker. Sorry Claire, you had to go! And has the steely eyed Paul Hollywood gone soft on us?
Anyway, I thought I might as well use the competition as blog fodder again this year and I’ll be baking along with the programme every week. (Albeit I know I’m pretty much into week 2 once this has been published!). Once again, like last year, this isn’t a “what I would’ve done” but using the weekly themes for me to create something different every week.
Week 1 was all about cake. I didn’t fancy making a swiss roll or the boak inducing cherry cake of Mary’s (sorry Mary!!) so it had to be a mini cake. Not a cupcake, a mini cake. I needed it to be simple and straightforward to make but something packed full of flavour.
Most of my recent bakes have been more on the richer end of the scale, so I wanted something lighter, something evocative of summer or the idea of summer so I settled on a classic combination of lemon and blueberry. Sharp and sweet, then iced with a sweet sticky glaze, perfect with a cup of tea.
I used my new mini bundt tin for these cakes but the recipe will make a 2lb loaf or a 20cm round cake. It would also make approx 18 muffins.
Go on, give them a go and let me know what you think.
Lemon and Blueberry Mini Bundt Cakes
Makes approx 18-20
For the cakes
175g softened butter, plus extra for greasing
175g caster sugar
200g plain flour, sifted
2 tsp baking powder
1/4 tsp salt
100g Greek yogurt
2 tbsp lemon curd
1 lemon, zested
For the icing glaze
140g icing sugar
The juice of the lemon you just zested
Grease and flour your tin. Preheat the oven to 180C
Beat the butter and sugar together until pale and fluffy, then add the eggs, one by one, beating between eat addition of egg.
Mix in the flour, baking powder and salt, then beat in the yoghurt, zest and curd until combined through evenly.
Quickly coat the blueberries with a tsp of flour (this should stop them from sinking) then gently fold through the mixture.
Divide the mixture between the tin cases and bake for approx 16-17 mins until the tops are golden and a skewer comes out clean.
Turn out the cakes and leave to cool.
Once cool, mix together the icing sugar and enough lemon juice to make a thick, smooth icing. Top the cakes with the icing, dunk, pipe, spoon, whatever you like, then top with more lemon zest if you so wish.
Gobble down and try not to eat more than one!!