Lemon, Blueberry & Almond Cake

this month ALA turns 2!! if it was a smol we'd still be counting in months old, but no more! i'm so proud. it wouldn't be fair for me to celebrate the holiday season without singing happy birthday to this little space here, so thank you all for joining me & supporting me (and eating the food!). 

i celebrated by waddling back from the supermarket with my strawberry and pineapple re-usable bags and listening to the hamilton soundtrack on repeat, then baking a birthday cake and eating it with mum on the couch. all in all, a raging success of a party :) 

two years of blogging is a long time when you think about it, compared to my 17 years of life, and it's so funny to look back at the original posts i started with, compared to the ones seen so far in this year's blogmas. but it's nice though, to have a log of my life, thoughts and feelings. because behind every post i remember what i did that weekend, where the photos were shot, the inspiration and ideas behind the recipe.... and underneath each travel post are entire weeks and months of memories, funny times and inside jokes. 

despite the fact that the only person i feel reads this is my mum (hi mum! love you!) (and i know that may not be true, but sometimes it kinda feels like that), i remind myself that i started this blog as a hobby, a space to be creative outside of school and work. and it's turned into something that i enjoy doing for me, something that like my yoga practice, helps me find my zen. i've never like the word mindfulness or the associations that come with it (i do however, love meditation, but that's another post altogether :D)  but it's being in the kitchen that's when i come closest to understanding the cultural backing behind the mindfulness movement. and i'm excited to have come two years exploring this side of myself. so, here's to many more. 

lemon and blueberry is a killer combo, and the almond meal and lsa meal adds a great nutty texture and flavour. what the camera doesn't do justice to is the pretty pale pink colour of this cake - the blueberry syrup made the frosting a gorgeous pale purply/pinky colour! so pretty!  and the blue spots in the icing are the blueberries in the syrup. you may choose to sieve them out if you prefer, but i like the flavour and colour they add to the frosting. 


Lemon, blueberry & almond cake

{makes 3 mini-cakes, about  6'' diameter}

ingredients

4 eggs 

230g castor sugar

1 tsp vanilla extract

150g self-raising flour, sifted

60g almond meal

60g LSA meal

150g vegan butter, melted

zest of one lemon

1 tsp lemon juice

 

blueberry syrup

1/2 c fresh blueberries

250 ml water

6 tbsp castor sugar 

 

buttercream frosting

600g icing sugar 

250g vegan butter

1 tsp vanilla extract

the blueberry syrup

method

preheat the oven to 180 degrees celsius and grease the mini-cake tins (6'' diameter). 

beat the eggs, sugar and vanilla in the bowl of an electric mixer until pale and creamy or tripled in volume. sift the flour, and add almond meal and LSA to the mixture. fold in gently with a spatula. fold the lemon zest, butter and lemon juice through the mixture. 

divide the batter between the tins and bake for 40 minutes or until a skewer comes out clean. set the cakes aside to cool, before layering and then frosting them with the blueberry frosting. 

to make the blueberry syrup

boil the blueberries, water and castor sugar down, stirring frequently, until a thick syrup is formed. use a baking pastry brush to drip water down the side of the saucepan to prevent sugar burning on the sides of the pan. when finished, set the syrup aside in a jug to cool. 

 

to make the buttercream frosting

cream the vegan butter, sugar and vanilla in the bowl of an electric mixer for 3-5 minutes or until pale and creamy. using a spatula, fold through the blueberry syrup. chill the buttercream for 30 minutes before frosting the cake. 


 - jess :D