Blueberry Madeira Cake
A lovely cake to cook in a Morso wood-burning stove. Line the tin with baking parchment.
Ingredients
150g butter
150g caster sugar
Rind of 2 lemons or limes
3 eggs, beaten
200g self raising flour
100g blueberries
50g icing sugar
½ tsp vanilla extract
1 lemon, roasted
Oven temperature 200°C
Loaf tin 11cm x 21cm
Method
1. Beat together the butter, sugar and lemon rind until light and creamy. Alternately, add the lightly beaten eggs and flour in three to four additions, mix well before finally adding the blueberries and vanilla extract.
2. Transfer to a loaf tin, which can be lined and, bake in the oven for approximately 30 minutes until risen and firm.
3. When cool, make the icing by mixing together the icing sugar, juice from the roasted lemon and pour over the cooled cake, allowing to drizzle on the sides and decorate with fresh blueberries.
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Method
1. Beat together the butter, sugar and lemon rind until light and creamy. Alternately, add the lightly beaten eggs and flour in three to four additions, mix well before finally adding the blueberries and vanilla extract.
2. Transfer to a loaf tin, which can be lined and, bake in the oven for approximately 30 minutes until risen and firm.
3. When cool, make the icing by mixing together the icing sugar, juice from the roasted lemon and pour over the cooled cake, allowing to drizzle on the sides and decorate with fresh blueberries.
