Delish - Blueberry and Lemon sour cream cake скачать в хорошем качестве

Delish - Blueberry and Lemon sour cream cake

Blueberry, Lemon And Sour Cream Cake Ingredients: ● 3 cups (450g) plain flour. ● 1/2 teaspoon salt. ● 1/2 teaspoon bicarbonate of soda. ● 3 eggs. ● 2 cups caster sugar. ● 250g unsalted butter, at room temperature, in chunks. ● 1 cup sour cream. ● 3 heaped teaspoons finely chopped lemon zest. ● 2 1/2 tablespoons of strained lemon juice. ● 200g fresh or frozen blueberries. ● extra plain flour, for coating the tin and dusting the berries. Lemon Glaze Ingredients: ● 1 cup (160g) icing sugar mixture, sifted ● 1/4 cup (60ml) strained lemon juice ● 30g melted unsalted butter ● Icing sugar, for dusting Method: ● Preheat the oven to 160C. Butter and flour a 24 – 25cm bundt tin. ● Whiz the flour. ● Salt and bicarbonate of soda in a large food processor until they’re well mixed, then tip them into a bowl. ● Put the eggs and sugar into the processor and whiz them for a minute. ● Add the butter and process the mixture for another minute until it’s thick and creamy. ● In a small bowl, whisk together the sour cream and lemon zest and juice, then pour this into the mixture in the processor. ● Whiz the whole lot for 10 seconds, then add the reserved flour mixture and pulse with quick on/off bursts, stopping and scraping down the sides once or twice until it’s just combined. ● Toss the blueberries in a dessert spoonful of flour, so they’re lightly coated. ● Remove the bowl from the processor and gently use a rubber spatula to stir in the blueberries. ● Spoon the batter into the prepared tin and smooth the surface. ● Bake it for 1 1/4 hours, or until a fine skewer inserted in the middle comes out clean. When it’s ready, take the cake out of the oven, sit it on a cooling rack, and leave it to settle in the tin for 10 minutes. ● Meanwhile, mix all the glaze ingredients in a bowl until they’re smooth. ● Using a thin palette knife, carefully loosen the edges of the cake. ● Invert the cake onto the cooling rack and gently ease off the tin. ● To catch any drips, brush the cake all over the glaze with a plate underneath. ● Keep brushing on layers of glaze until there is none left – the cake will slowly absorb it. ● Gently transfer it to a stand or plate and dust it with icing sugar to serve the cake.