Blueberry, Lime & Lemon Thyme Cake Recipe
This Blueberry, Lime and Lemon Thyme cake combines sweet and bitter, to bring about a dense and mouthwatering option to go with your cup of coffee.
20 Mins
50 Mins
Easy
12 Servings
Image: The Yurt at Nicholsons
Ingredients
For the cake- 300g unsalted butter
- 300g caster sugar
- 150g ground almonds
- 150g polenta
- 110g plain flour
- 2tsp baking powder
- 5 large eggs
- Juice of 2 limes
- 300g blueberry’s
- Zest of 3 limes
- 5-6 sprigs of lemon thyme
- 300g caster sugar
- Juice of 3/4 limes
- Blueberries and sprigs of lemon thyme to decorate
Method
Cake
- Preheat the oven to 160ºC fan.
- Grease and line a 23cm cake tin.
- Cream butter and caster sugar until light and fluffy.
- In a separate bowl, beat all the eggs together.
- Pick the lemon thyme leaves from the stalk.
- Next, add: ground almonds, polenta, plain flour, baking powder, lime juice, lime zest, beaten eggs and lemon thyme leaves to the creamed mixture and gently beat until completely combined.
- Pour mixture into a lined cake tin and add the blueberries, pushing them just under the surface.
- Bake for approximately 45-50 minutes until a skewer inserted into the middle of the cake comes out clean.
- Cool the cake slightly then prick the surface of the cake all over and pour over the icing.
- Decorate with blueberries and lemon thyme leaves & sprigs.
Icing
- While the cake is baking, mix the lime juice and sugar together until you reach the desired consistency (runny or thick, it’s up to you).
