Hope everyone is having a good week. It has been a busy cake and wedding cake week here at Bella’s. It has also been great to see all the interest in Bella’s new wedding cake and dessert table brochures! I am very happy they have been so helpful.
New to bellascakes.biz is a little link that says “Shop”, this is in the works and if you go to it right now there is nothing there yet! But looking forward to sharing some new items with you in the coming weeks.
Now cake 🙂 Last week I posted to my Instagram (https://www.instagram.com/bellascakes84/ ) a photo of a blueberry lemon cake and was asked if I would share the recipe. So here it is! Hope you all enjoy this recipe and the weekend! x
Blueberry Lemon Cake
150 ml olive oil
Zest & juice of one lemon
75g fine polenta
½ tsp baking soda (bicarbonate of soda)
1 tsp gluten free baking powder
150 blueberries – can use frozen blueberries and no need to defrost before adding to the cake.
Preheat oven to 175 C
This cake can be mixed in a bowl by hand, mixed in a stand mixer, or with hand held mixer.
Whisk oil, honey, and eggs together till combined.
Combine almonds, zest, polenta, baking soda, and baking powder. And add this to the wet mix. Mix till combined.
Once honey mix and dry mix are combined fold in blueberries.
*Baking note: by dusting berries in a little flour (can use gluten free flour too) before folding into mix they will sink less into the batter when baking.
Once all ingredients combined pour into a lined baking tin and bake in preheated oven for 30 minutes.
Once the cake is out of the oven you can pour the lemon juice over the cake or wait for the cake to cool and make an icing with the lemon juice if you would prefer a sweet topping.
Juice from one lemon
150g icing sugar
Mix together the lemon juice and icing sugar until sugar has dissolved and you’ll have an icing (ta da!). Drizzle the lemon icing over the top of the cake. The icing will set after a few minutes.