Name: Blueberry madeira cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Ingredients: 250 gram butter, chopped, at room temperature; 2/3 cup caster sugar, plus 1 tbsp extra; 1 orange, finely grated zest and juice; 3 eggs; 1 3/4 cup self-rising flour, sifted; 1 punnet (125g) blueberries (or 1 cup frozen); icing sugar, to dust

Blueberry madeira cake

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Serves 12

Prep

15M

Cook

40M

Total

55M

Ingredients

250 gram butter, chopped, at room temperature

2/3 cup caster sugar, plus 1 tbsp extra

1 orange, finely grated zest and juice

3 eggs

1 3/4 cup self-rising flour, sifted

1 punnet (125g) blueberries (or 1 cup frozen)

icing sugar, to dust

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a 20cm square cake pan with baking paper.

2.In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in zest.

3.Add eggs, one at a time, beating well after each addition. Add a little flour if mixture begins to curdle.

4.Lightly fold in flour and orange juice. Fold berries through. Spoon into prepared pan, smoothing top. Sprinkle with extra sugar.

5.Bake 35-40 minutes, until cooked when tested with a skewer. Cool in pan 10 minutes before turning onto a wire rack to cool completely. Dust with icing sugar to serve.

This cake can be sprinkled with slivered almonds before baking, or you can add a little chopped mixed peel to the mix (about 1/4 cup). Sell cake in individual sliced portions or as a whole cake.
Note

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Ingredients

Method

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