British Summer Time 2017 has now arrived in Gillingham, Dorset – hurrah for longer days and lots of delicious, fresh, local produce, including berries, asparagus and new potatoes.
I’m always on the look out for new-to-me cake recipes and so I was delighted to see this recipe by TV cook Lorraine Pascale shared in local paper the Dorset Echo; I love to cook with fruit and I am still working my way through what feels like gallons of home made limoncello as made and bottled by me before Christmas!
The ingredients for the blueberry and limoncello drizzle cake are:
For the sponge:
125g caster sugar
100g unsalted butter
100g ‘Greek’ yogurt (I’ll be using the Dorset version from my friends at The Dorset Dairy Company)
2 eggs, lightly beaten
250g self-raising flour
4 egg whites
2tsp baking powder
½tsp vanilla extract
Finely grated zest of two unwaxed lemons
For the topping:
50g icing sugar, sifted
2tbsp limoncello (or lemon juice)
And the remainder of the recipe is available on the Dorset Echo’s site.
Let me know if you like the sound of the cake and I promise to bake it for you when you come and stay at ‘Sunflowers’!