Monday, 24 July 2017

Lemon and Honey Yoghurt Cake with Blueberries

Bridget with her masterpiece - the Lemon and Honey Yoghurt Cake with Blueberries
Yoghurt cakes are a favourite in this household, they keep moist for longer than other cakes and can keep for a week or so in the fridge; if they don't get eaten sooner.

This one is flavoured with honey and lemon and I make it in a silicone bundt mould with blueberries popped onto the base, which makes a beautiful, squished blue and purple topping once baked; irresistible. With a quick lemon icing to finish the cake, it's always a crowd pleaser. You can play around with other fruits too but blueberries go really well with the lemon.

My eldest daughter, Bridget is almost three and absolutely loves cooking with me, and particularly baking. I think it's a great, sensory activity for children of all ages, and love the thought that I am instilling into her an interest and indeed, a passion for food and cooking. Today's bake is our first 'big' one together, outside of biscuits, cupcakes and fairy cakes, and I was so pleased it turned out so well to see her little happy face.  

Lemon and Honey Yoghurt Cake with Blueberries

Here's how:

  • 325g caster sugar
  • 60g butter
  • 3 large eggs
  • 230g Greek Natural Yoghurt
  • Rind of one lemon
  • 2 tbsp honey
  • 175g self raising flour
  • 100g blueberries
  • drizzle of vegetable or rapeseed oil

For the icing:
  • 150g icing sugar
  • Juice of 1 lemon

Firstly pre-heat the oven to 180 degrees and lightly grease your bundt mould or tin with the vegetable or rapeseed oil. (Obviously you can use a different shaped baking tin if you don't have a bundt). If using a silicone mould, like myself, place onto a baking tray or tin.

Pop the blueberries into the base of the bundt (or other) mould, no particular pattern, just try to evenly spread them around.

Separate the eggs, with the yolks being popped into a large mixing bowl and the whites into a smaller one.

Now add to the egg yolks the butter and sugar and beat until smooth. Add the rind of the lemon and the yoghurt and mix well. Now stir through the honey.

Now beat the egg whites until soft peaks are formed and there are lots of bubbles, to ensure a good rise. Now slowly fold the egg whites into the cake batter.

Finally pour the batter into the cake mould, even out as much as possible and then place the mould into the centre of the oven.

Bake for 45 minutes or until golden brown, and when pricked with a skewer, it comes out dry.

Leave to cool for 20 minutes before turning out onto a cake stand or plate, and once turned over, gently peel the mould away.

Lemon and Honey Yoghurt Cake with Blueberries pre-icing

To make the icing, simply sift the icing sugar into a small bowl, and juice the lemon and mix well. You should be left with a thick, glossy, white icing. Use a spoon to drizzle over the top - be warned if making this with a little person, like Bridget, expect this to become a bit of a sticky mess, but it only adds to the fun. For a final flourish, add the leftover lemon zest over the top of the icing.

Lemon and Honey Yoghurt Cake with Blueberries

Leave the icing to set for thirty minutes or so, and then serve, preferably with a mug of tea. Enjoy!

Some other cake ideas that might be fun to make with your little ones:
Guilt Free Apple Cake
Pig Face Cupcakes
Double Chocolate Traybake
Chocolate Cornflake and Marshmallow Cakes
Lemon Drizzle Cake
St Clement's Drizzle Cake
Lemon Curd and Blueberry Muffins
Chocolate Olive Oil Cake

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