Our latest themed Clandestine Cake Club was ‘Showstopper Cakes’. I’d ordered a new butterfly bundt tin, the one that I’d wanted for well over a year! So I had my tin, now I needed some showstopping flavours… mmmmm favourite summer flavours that would work together. I made one cake as a tester for the guys at work using fresh blueberries and and elderflower cordial but something was missing. I kept my thinking cap on and then lime zest came to me, zingy limes always add an amazing flavour and are becoming my citrus fruit of choice. So my plan had come together, now to work out my recipe. I’ve found that sour cream adds an amazing texture to bundt cakes so I built my recipe around that. This is a recipe that I’ve been working on for a while as a base for any flavour.
225g unsalted butter
350g caster sugar
4 large eggs
320g plain flour (keep some to one side to coat the blueberries and zest with)
2 teaspoons baking powder
1/2 teaspoon salt
230ml sour cream
1-2 tablespoons elderflower cordial
200g fresh blueberries
zest of two limes
icing sugar to dust when cooled – I used water icing and sprinkles to decorate my butterfly bundt
Preheat your oven to 170 degrees
Cream the sugar and butter
Add the eggs one at a time
Shake the blueberries and zest in the spare flour and put to one side
Add one third of the dry ingredients, then half the sour cream and cordial, continue this sequence using the last third of the flour at the end
Fold in the blueberries and zest ensuring the mix is well combined
Bake for 60-70 minutes until the cake bounces back or no mix comes off on a skewer
Leave to cool
Dust with icing sugar or decorate
This cake was lovely, very tasty and full of summer flavours and it was still moist five days after baking.
We all love to share recipes, please remember to credit me if you pass on this recipe or re-blog it as this is one of my own making and not copied from anyone else. Thank you.