Over the weekend we hosted a dinner for our family. The starter was a rich purple beetroot soup, followed swiftly by a lamb curry and finished with a blueberry cake served just warm with cream. And that is recipe that I would like to share with you today.
The great thing about this recipe is that if you didn’t have any blueberries you could substitute them for any number of other fruits. Apples, pears, gooseberries, raspberries; the options are endless and I am sure no less delicious.
Ingredients to serve 8
- 2 eggs (weighed in their shells)
- Equal amounts of butter, caster sugar and self raising flour (amounts equal to that of the weighed eggs – so if your eggs weigh 150g you will need 150g butter, 150g sugar etc)
- 375g sweet pastry
- 280g blueberries
- Heat the oven to 180°c
- Line a loose bottomed flan dish with the sweet pastry allowing an overhang to account for any shrinkage. Put a layer of greaseproof (baking) paper over the pastry and fill the case with baking beans.
- Blind bake the pastry for 20 minutes before removing from the oven and carefully taking out the baking paper and beans.
- Cream the butter and sugar together before adding the eggs.
- Add the flour a little at a time. The mixture should be loose enough to slide off a metal spoon but certainly not runny. If the mixture is a little thick add some milk.
- Gently stir in the blueberries to ensure they are evenly distributed.
- Pour the mixture into the baked pastry case and even our with a large flat knife.
- Bake in the oven for about 35 minutes. The sponge should be golden and spring back when pressed lightly with a finger.
- Remove from the oven and allow to cool.
- Carefully remove from the tin and serve in slices with a little double cream.