Mini Lemon and Blueberry Sponges with Icing

Delicious lemon loaves with pops of fruity blueberries, finished with a smooth lemon icing and a vibrant drizzle. Perfect for gifting, afternoon teas or picnics.

Difficulty

Low

Time

60 min

Author

Kenwood

This recipe is prepared with:

 

 

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty. 

Products

Cooking Chef Stand Mixer KCL96.004DG

Cooking Chef Stand Mixer KCL96.004DG

Ingredients

Servings

12

Makes

12 cakes

For the cake

  • 250 g unsalted butter, cubed, at room temperature

  • 250 g golden caster sugar

  • 5 eggs

  • 200 g plain flour

  • 2 tsp baking powder

  • 2 lemons, zest of

  • 100 g blueberries

For the drizzle

  • 100 g blueberries

  • 30 g icing sugar

  • 10 g water

For the icing

  • 200 g unsalted butter, cubed, at room temperature

  • 400 g icing sugar

  • 1 lemon, juice of

Utensils

Mini sandwich tin, Piping bag, KCL96.004DG, KCL95.424SI, Creaming Beater, Stir Tool

Instructions

Step 1

Making the cake

Preheat the oven to 180ºC.

Grease a mini sandwich tin.

Fit the Creaming Beater.

Add butter and sugar into the appliance bowl.

Mix for 2 minutes on speed 3 until combined.

Mix for 2 minutes on speed 1 until light and fluffy.

Add eggs and 50 g flour.

Mix for 1 minute on speed 1 until combined.

Add the rest of flour, baking powder and lemon zest.

Mix for 1 minute on speed 1 until combined.

Add blueberries.

Mix for 30 seconds on speed Min until combined.

Spoon the mixture into the mini sandwich tin, filling each hole until about 3/4 full.

Bake for 15 minutes on 180ºC until a skewer inserted comes out clean.

Remove from the oven and let cool.

Step 2

Making the drizzle

Clean the appliance bowl and fit the Stir Tool.

Add blueberries, sugar and water into the appliance bowl.

Cook for 10 minutes at 95ºC, on speed Stir 3, until the sugar has dissolved and blueberries start to break down.

Slightly squash the blueberries.

Cook for 5 minutes at 95ºC, on speed Stir 3, until slightly thickened.

Let cool.

Strain the mixture into a jug.

Step 3

Making the icing

Clean the appliance bowl and fit the Creaming Beater.

Add butter into the appliance bowl.

Mix for 5 minutes on speed 2 until smooth.

Add sugar and lemon juice.

Mix for 3 minutes on speed 2 until light and fluffy.

Transfer the icing into a piping bag.

Step 4

To finish

Cut each sponge cake in half horizontally.

Pipe some icing into half of the cakes.

Top with another sponge.

Pipe the remaining icing on top of each cake.

Drizzle with the blueberry coulis.

 

Serve.

You can also prepare this recipe* with:

Products

Cooking Chef XL KCL95.424SI