This is the first birthday cake of the year at work; a light sponge topped with a generous amount of fresh cream and a mountain of blueberries. Although it might not be the prettiest cake, it's quick and easy to make, and went down a storm with my colleagues!
Ingredients:
8oz unsalted butter
6oz caster sugar
4 eggs
8oz self raising flour
1/2tsp baking powder
1.5oz dessicated coconut
Juice and zest of a lime
40ml whole milk
300ml double cream
300g fresh blueberries
Pre-heat your oven to 180c and line a loose bottomed cake tin with greaseproof paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs and a tablespoon of the flour and give it a light mix.
Next, sift in the rest of the flour and baking powder and gently fold the mixture together, then add the coconut, lime juice/zest and milk and mix until well combined.
Pour the mix into the prepared tin and bake for 30-35 minutes, until it's just turning golden, springy to the touch and a skewer inserted into the middle of the cake comes out clean.
Leave to cool in the tin for a few minutes before turning out on a wire rack and leaving to cool completely.
Once the sponge is cool, pour the cream into a bowl and whisk until it's just thick enough to spoon onto the cake without it running off the sides. This may take a few minutes, even with an electric whisk, but make sure you don't over do it.
Spread the cream over the top of the sponge and pile the blueberries in the middle.
And that's it! Simple and tasty!
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