Lemon And Wild Blueberry Swirl Cake


Celebrate Mothers Day with this delicious lemon and wild berry swirl cake.

The ingredient of Lemon And Wild Blueberry Swirl Cake

  • 175g butter softened
  • 175g caster sugar
  • 3 coles australian free range eggs
  • 1 1 3 cups 200g self raising flour
  • 25g almond meal
  • 1 lemon rind finely grated
  • 1 3 cup 110g bonne maman wildu00a0blueberryu00a0conserve
  • caster sugar extra to sprinkle

The Instruction of lemon and wild blueberry swirl cake

  • preheat oven to 180c greaseu00a0and line a 10cm x 22cm base measurement loaf pan withu00a0baking paper
  • use an electric mixer to beat the butter sugar eggs flour almond meal and lemon rind in au00a0large bowl until smooth and well combined
  • spoon half the mixture into the prepared pan place bonne maman wild blueberry conserve inu00a0a sealable plastic bag and cut off 1 corner pipeu00a0half the conserve over theu00a0cake mixture and use a skewer to marble repeat with remaining mixture and conserve smooth the surface
  • bake for 40 50 mins or until a skewer inserted in the centre comes out clean sprinkleu00a0with extra sugar set aside inu00a0the pan for 5 mins to cool turn onto a wire rack to cool completely

Nutritions of Lemon And Wild Blueberry Swirl Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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