Ingredients
Lemon Curd
- 220 g sugar
- Zest of 3 lemons
- 115 g Butter
- 60 g lemon juice
- 3 eggs
Cake
- 340 g plain flour
- 220 g sugar
- Pinch salt
- 140 g Butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 180 g buttermilk
- 1 egg
- 2 tsp vanilla extract
- 120 g brown sugar
- 50 g slivered almonds
- 250 g blueberries
Icing
- 115 g icing sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- Milk, as needed
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Zest lemons using sharp knife and peeler. Place zest in clean, dry TM bowl, add sugar and mill 8 seconds/speed 9.
Juice lemons and add 60g juice to bowl. Set aside remaining juice for icing. Add butter and eggs to bowl and cook 8-12 minute/80˚C/speed 3, or until lemon curd has thickened and thickly coats the back of a spoon.
Grease a 9-10" (23-26cm) springform pan.
Preheat oven to 175˚C.
Add flour, sugar and salt to clean, dry TM bowl and mix 5 seconds/speed 5.
Add butter and mix 8-10 seconds/speed 6. Do not over mix, mixture should resemble breadcrumbs. Set aside 1C of this mixture for the streusel topping.
Add baking powder and baking soda and mix 2 seconds/speed 5.
Add buttermilk, egg and vanilla and mix 30 seconds/speed 6 or until mixture is smooth.
Pour half the cake mixture into prepared tin and spread with two-thirds of the lemon curd. Sprinkle with half the blueberries. Dollop remaining cake mixture over the blueberries and top with remaining lemon curd and blueberries.
To make streusel topping, add reserved flour mixture and brown sugar to clean, dry TM bowl and mix 4 seconds/speed 5. Stir through slivered almonds with spatula and sprinkle topping over the lemon curd and blueberries.
Bake 45mins - 1hr 15mins or until cooked (see tips).
Allow cake to cool.
Add icing sugar to clean, dry bowl. Mix 5 seconds/speed 4 to break up any lumps.
Add vanilla and 1 tsp reserved lemon juice. Mix speed 2-3 while adding enough milk through the hole in the lid to make a pouring consistency. Drizzle over cooled cake. Eat!
Lemon Curd
Cake
Icing
Tip
This cake is best eaten the same day and makes a delicious afternoon tea treat served with tea or coffee.
Cooking time will depend on oven and size of tin. Test with a metal skewer, it should come out reasonably clean (remember the lemon curd will still be gooey even when the cake is cooked). Otherwise touch the cake gently or gently wiggle the tin, when cooked the cake will be firm, when uncooked it will jiggle!This recipe would also be great cooked as muffins or a slice. Adjust cooking time accordingly.
This recipe uses about 3 lemons but the actual number will depend on size and "juiciness". If in doubt, just zest and juice and bunch, use what you need and freeze the rest for next time.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This cake is lovely and moist.
I used some pre-made lime curd, and must have used too much because it all bubbled over the top and made it so ugly, oops
Delicious cake, we all loved the combination of flavours. Thanks for sharing.
Loved this cake!! And enjoyed by all my teenagers as well. I substituted my gluten free flour mix, halved all the sugars, left out the icing, and used cherries instead of blueberries. Still delicious!! For me, still very sweet... I will definitely make it again and just use a quarter of the sugar. But it's a fabulous, moist, flavoursome cake
AMAZING!! No crumbs left at all, lucky it makes a big cake because it is so delicious
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YUM!! This cake is absolutely delicious, I'm salivating all over again now looking at the picture!!
Cooking from scratch www.arwensthermopics.com