Mini Lemon and Blueberry Sponges with Icing

Name: Mini Lemon and Blueberry Sponges with Icing
Ingredients: 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; 100 g blueberries; 30 g icing sugar; 10 g water; 200 g unsalted butter, cubed, at room temperature; 400 g icing sugar; 1 lemon, juice of

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:

Products

QuickMix Go - Storm Blue HMP40.000GY

Ingredients

Servings

Makes

12 cakes

For the cake batter

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, Mixing bowl, Saucepan, Jug, Piping bag, HMP40.000GY, HMP40.000RD, HMP30.A0SI, HMP30.A0WH, Beaters

Instructions

Step 1

Making the cake

Preheat the oven to 180ºC.

Grease a mini sandwich tin.

Fit the Beaters.

Add butter and sugar into a mixing bowl.

Mix for 2 minutes on speed Min until combined.

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

Add eggs and 50 g flour.

Mix for 1 minute on speed Min until combined.

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

Mix for 1 minute on speed Min 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 at 180ºC until a skewer inserted comes out clean.

Remove from the oven and let cool.

Step 2

Making the drizzle

Add blueberries, sugar and water into a saucepan.

Heat for 10 minutes on a medium heat until sugar has dissolved, and blueberries start to break down.

Slightly squash the blueberries.

Cook for 5 minutes on a medium heat until slightly thickened.

Let cool.

Strain the mixture into a jug.

Step 3

Making the icing

Clean and fit the Beaters.

Add butter into a mixing bowl.

Mix for 3 minutes on speed Max until smooth.

Add sugar and lemon juice.

Mix for 3 minutes on speed Min-Max until light and fluffy.

Tip: Start on speed Min and gradually increase speed.

Transfer the icing into a piping bag.

Step 4

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 blueberry coulis.

Serve.

You can also prepare this recipe* with:

Products

QuickMix Go - Clay Red HMP40.000RD

Hand Mixer Silver HMP30.A0SI

Hand Mixer White HMP30.A0WH