Blueberry & Lime Cake

These are the type of cakes I love but rarely get to make, hence why I’m such a keen member of Clandestine Cake Club. You can’t complain about getting the opportunity to bake a big proper cake and share it with like-minded people. This was made for a last-minute Clandestine Cake Club, details of which will come clear soon.

There was some prerequisites for the cake. While there was no theme for the event it needed to be a cake that could sit in my car while at work and stay intact in the dash along the A38 to Derby. I also wanted to it be a summery cake. This is essentially a giant version of the cupcakes I made for a friends 30th birthday.

I ended up piping more buttercream on the cake than I intended too. I have 3 cake tins that are allegedly the same size but between the smallest and largest tin there is a 2cm difference. Usually it’s not too noticable, but in this case it was so I trimmed one layer, only to make it even more noticeable with a raw edge. Icing can hide a multitude of sins. It also does a good job to sticking the cake to the plate during transportation. The buttercream on this cake looks remarkably like duchess potatoes the dinnerladies used to serve in school for lunch, but I promise this tastes better.

Blueberry & Lime Cake
Serves 12

240g caster sugar

240g Stork or butter

4 large eggs

240g self raising flour

250g fresh blueberries

2 limes

150g lime curd

250g unsalted butter, softened

500g icing sugar

1) Line the bottom of two 20cm cake tins with baking parchment. Preheat oven to 180°c.

2) Beat the butter and sugar together until fluffy then beat in the eggs one at a time until well combined. Before adding the fourth egg add a spoonful of the flour into the mix to help stop the mixture curdling.

3) Stir in the zest and juice of one lime then fold in the flour. It needs to be of dropping consistency (in other words it drops off the sponge easily). If not, add a small amount of milk to help loosen the batter.

4) Share the cake batter between the two tins then sprinkle 130g of the blueberries over the two cakes.  Bake for around 30 minutes until the cakes are risen, golden and a skewer comes of out the cake clean.

5) Allow the cake for rest for a few minutes for the cake to rest before turning it out of the tin and removing the baking paper. Allow to cool on a wire rack before filling.

6) Place the bottom layer on a plate then cover with a thick layer of lime curd and sprinkle with 60g of blueberries.

7) Put the second layer on top of the first. To make the buttercream beat together the softened buttercream, icing sugar along with zest and juice of one lime until icing is light and fluffy. Spoon into a piping bag and pipe on to cake.

8) When ready to serve decorate with the remaining blueberries.