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Olive Oil Lemon Cake with Whipped Cream and Blueberry Sauce

by Alec White · 12 · Sundays with Sezzy

dessertcakebakinglemonblueberrygluten-free-optionAustralian
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Ingredients

  • ·Zest of 3 lemons
  • ·330 g caster sugar
  • ·250 ml olive oil
  • ·3 eggs
  • ·1 tbsp vanilla extract
  • ·125 ml lemon juice
  • ·1 tsp kosher salt (or fine sea salt)
  • ·1/2 tsp baking powder
  • ·1/2 tsp bicarb soda
  • ·300 g plain flour (GF option: use gluten-free plain flour)
  • ·250 ml full cream milk
  • ·TOPPING: 600ml thickened cream
  • ·TOPPING: 300g frozen blueberries
  • ·TOPPING: 150g caster sugar
  • ·TOPPING: Juice of 1/2 a lemon (approx. 30ml)
  • ·TOPPING: 100ml water

Method

  1. 1

    Preheat oven to 160°C fan. Grease and line a 22cm (9-inch) cake tin with butter and baking paper.

  2. 2

    Add the sugar and lemon zest to a large mixing bowl. Rub the zest into the sugar with your fingers until fragrant and the sugar looks slightly yellow.

  3. 3

    Add the olive oil and eggs to the bowl. Whisk for 1–2 minutes until smooth and well combined.

  4. 4

    In a separate bowl, sift together the flour, salt, baking powder and bicarb soda. Stir to combine.

  5. 5

    Fold the flour mixture and milk into the wet ingredients in three batches, alternating between the two. Mix gently and stop as soon as everything is just combined (don't overmix!).

  6. 6

    Pour the batter into the prepared tin (it will be runny). Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.

  7. 7

    While the cake bakes, make the blueberry sauce. Combine the blueberries, sugar, lemon juice and water in a saucepan. Bring to the boil, then simmer for 10–15 minutes until thickened to a jam-like consistency. Allow to cool completely.

  8. 8

    Whip the cream in a large bowl using an electric beater until just stiff peaks form. Be careful not to over-whip.

  9. 9

    Once the cake and blueberry sauce have both cooled, top the cake with two-thirds of the whipped cream. Spread it gently over the surface, leaving a slight dip in the centre to hold the sauce. Spoon the blueberry sauce into the middle. Serve straight away with the remaining cream on the side. Note — Gluten free option: swap the plain flour for gluten-free plain flour at a straight 1:1 ratio.

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