I had wanted to use my bundt tin for a while after receiving it as a prize for some raspberry macarons that I entered in a University baking competition. Bearing in mind the fact that I graduated two years ago, it seemed about time that I finally made use of it.
Edible flowers were also on my list of things I wanted to try out. However, surprisingly to me there was nowhere local in Edinburgh to buy them. So I hit the interweb and stumbled across Maddocks Farm Organics where you can order organic, edible flowers for topping cakes, salads and cocktails. I requested lots of purple pansies and violas and I have to say they did a great job at fulfilling my request.
This is a really simple cake to make as you literally just chuck all of the ingredients in a bowl and mix. It takes a long time to bake, but I feel like the short prep time makes up for this. I loved the look of the flowers, however next time I will make sure to use them the day they arrive- I used mine a few days after and my this time they were starting to wilt a bit!
Prep Time: 2 hours
350g Butter, Softened
200ml Greek Yogurt
Zest of 3 lemons
400g Self Raising Flour
350g Caster Sugar
170g of Blueberries
For the Icing/Decoration:
300g Icing Sugar
Juice of 2 lemons
A handful of blueberries
Purple food colouring
1.Preheat the oven to 140°C/ 280F/ Gas Mark 3
2. Zest and juice the lemons (the juice will be used to make the icing later)
3. Grease a bundt tin with butter or cake release if you have any.
4. Put all of the ingredients minus the blueberries in to a mixing bowl and mix until combined.
5. Now fold in half of the blueberries.
6. Pour half the mix in the bundt tin and then scatter the other half of the blueberries on top. Then cover with the remaining cake mix.
7. Bake for 1 hour 15 minutes, until the cake is golden brown and a skewer inserted in to the cake comes out clean.
8. Once you have taken the cake out of the oven leave it to cool.
9. To make the icing, mix icing sugar, lemon juice and a tiny bit of purple food colouring together.
10. Pour on top of the cake and then scatter blueberries, and edible flowers on top.
Finish with a sprinkle of icing sugar.