Blueberry and Lime Drizzle Cake

Delicious Drizzle

Hello all,
Still feeling a bit rough here but I'm insisting on carrying on. We've just done cake club and here is the cake I made for it. It's my second attempt at a drizzle cake, my first attempt was a brick, used as a doorstop for a while! This was a much greater success though. The recipe made a huge cake that I have to say is absolutely delicious, thankfully there's loads left so Mr Lardshow will be taking some to work tomorrow. apparently some of his colleagues want to join cake club. Who am I to say no? I used some of the duck eggs we got the other day and they really have made the cake light and fluffy but not too rich.

So the cake is made up of 250g caster sugar, 4 eggs, 250g plain flour, 1/2 tsp baking powder, zest of 2 limes, 200g blueberries and 225g butter all those beautiful, magical ingredients that when whizzed up together in the kitchenaid turn into gorgeous goodiness (Yes, I know it's not a word).

As the eggs came from a farm I made sure i gave them a good wash before cracking them open.

I thought they'd crack open really easily but the shells seemed really tough.The yolks were huge and such a glorious sunshine yellow.

So you cream the butter and sugar together and then gradually add these perfect eggs, if the mixture looks like it's about to curdle just add a spoonful of flour and it will come back again. You then need to add the rest of the flour and baking powder ooh and the lime zest. I managed to fill the kitchen with lime zest and covered my pyjamas in it, ooh lemony, sorry limey fresh! Make sure you keep back a spoonful of flour to gently toss the blueberries in. This helps to stop the mixture turning grey and keeps the blueberries whole and not mushy in the mixture.

Line your cake tin on the bottom and the sides and plop the mixture in and then pop the cake in th'oven as Mr Lardshow would say. It's a long cook, I struggle with not opening the door all the time to check it's cooked...

While you're waiting for it to bake, get on with the lime drizzle, for this you will need the juice of 2 limes and 100g of icing sugar. Now you should you use a thin skewer to make holes in the top of the cake, however I don't have one so I used a knitting needle...it was clean I promise!

OOH! OOH! TAKE THE CAKE OUT OF THE OVEN!!!!!! 

Sorry, I forgot that part, the cake will take about 50 minutes, you'll know it's done when a fork that you've poked in it comes out clean.

So leave the cake for 5 minutes and then spoon the drizzle into the holes that you've made and leave the cake to cool completely in the tin.

Now make the icing, more limes and icing sugar! 5 tsp of lime juice and 125g of icing sugar. Take the cake out of the tin and plate it up. Drizzle the icing generously over the cake and down the sides if you can. Sprinkle some lime zest over the top. Put the coffee pot on, slice, eat, enjoy. 

Done!

P.S This makes a cake that will last for a good few days under a big glass cloche, a tin went to work with Mr Lardshow for Simon, Marlon and the rest of his work colleagues who are literally wasting away in their office. There's also plenty left for Pain Management Group tomorrow. NOM!