Week One, Part Two: Blueberry, Mint and Lime Drizzle Cake

This cake combines my favourite summer flavours, making a sweet, light, fresh taste.

This was MUCH easier than the jaffas - I'll be making this one again!


Full recipe here - http://www.mykitchentreasures.com/2013/09/blueberry-lime-and-mint-drizzle-cake.html

Ingredients

• 115g very soft butter, plus extra for greasing
• 25g fresh mint leaves 
• 250g fresh blueberries
• Finely grated zest and juice of 1 large lime (I would use 2 for a more zingy flavour)
• 250g plain flour
• 2 tsp baking powder
• Pinch of salt
• 225g caster sugar 
• 2 large free-range eggs
• 120ml whole milk
• 25g desiccated coconut
• 100g granulated sugar, plus extra for sprinkling

Method

Step One : Prepare the Ingredients

Preheat the oven to 180 (160 fan) and grease and line your loaf tin.

Finely chop the mint leaves (I used scissors) and mix 1 tbsp of the mint with the blueberries.  Pour over 1 tsp of lime juice (I would use more next time, the flavour's very subtle) and leave to infuse.    Sift the flour, baking powder and salt together.

Cream the butter and caster sugar until pale and fluffy (I used my trusty KitchenAid) then add the lime zest.  Add the eggs one at a time along with 2 spoons of the flour mixture each time.  This will stop the mixture curdling.  When it's smooth, fold in the coconut.  I didn't really taste the coconut, but I feel it contributed to the softness and moistness of the finished cake.

Step Two : Assembling the Cake

Spoon 1/3 of the cake mixture into the bottom of the tin, then sprinkle 1/3 of the blueberry, lime and mint mixture on top.  Repeat twice more, ending with the blueberries.  Bake for 60-70 minutes (check with a skewer - it should be clean)

Step Three: It's Drizzle Time!

Combine the rest of the mint with 2 tbsp of granulated sugar and grind into a paste using a pestle and mortar (or a rolling pin and a bowl!)  When the mixture resembles a paste, stir in the rest of the lime juice (remember, use 2 limes instead of 1) and leave to infuse.  When the cake comes out of the oven, let it cool for 5 mins, then use a thin skewer or a cocktail stick to poke holes through the cake.  Be careful to poke through the soft areas - if you poke through the crust it will leave a noticeable hole!  Strain the drizzle mixture through a sieve then mix with the rest of the granulated sugar.  BE PATIENT as you are drizzling - otherwise the mixture will not go into the cake but will instead go all over your worktop!  Leave the cake to cool before you remove it from the tin and paper.

My score: 4/5 - Nice, easy bake.  My only reason for not giving it 5/5 is that I don't feel the mint and lime came through enough on the first tasting.  A day later was a different story - fresh and zingy!  But if you're looking for strong flavours on the day, it needs a lot more lime and mint.  The coconut didn't come through at all, but I do feel it contributed to the overall texture of the cake.  

Julia's Top Tips

• Use double the amount of lime and mint if you want a nice, strong flavour on the day of baking.
• Experiment with the amounts of sugar to suit your own palate - I might use less next time.
• Maybe bake it for slightly longer in a slightly cooler oven - was moist to the point of crumbling!
• BE PATIENT with the drizzle - or all you will get is a sticky worktop!

Keeeeeeeep baking!