Well last weekend was the best. I got to spend it in TK-MAXX. Ok I’m exaggerating a little. It was only a couple of hours on a Saturday, but I was on my own and I could spend as much time as I wanted to wander around on a little treasure hunt.
Yes I did manage to find something good , a wonderful Heritage Bundt tin, just perfect for my Blueberry & Lemongrass Bundt and it only cost me 9 euros.
I absolutely love baking in bundt tins they have a way of making the most simple of cakes look spectacular. I have a good few bundts in my baking press but I particularly love the swirls of this Nordic Ware Heritage tin. You can pick these up very easily on Amazon or Ebay. They have lovely Christmas ones too. I am so getting one for some Christmas Baking. I love this Christmas Tree Bundt Tin. I have the perfect lemongrass recipe picked out for this one!
So after spending a good 10 mins admiring my new tin when I got home, I delved through my cookbooks and my hundreds of bits of papers where I have scribbled cake ideas. I had an idea a while back for a blueberry & lemon drizzle bundt.
As per usual I can’t but my hands on it so I decided to go with something new but on the same lines – It’s still Blueberry & Lemon but for the lemon kick I’m using lemon grass. If you have never used lemon grass in baking you are missing out. Yes lemongrass is a herb and usually used in stir fries but it also is wonderful to use in baking.
The fragrance and flavour are unique – lemony, but sweet.
You can use lemongrass whole, sliced or pounded to a paste. To use whole, slice off the very bottom of the stalk, and peel off any dried-out layers, then bash the woody top end with a rolling-pin to soften, and help release some of the aromatic oils. For this cake I sliced the lemongrass stalks quite thinly into rounds about 3mm thick, then place in a food processor with the castor sugar and whiz for 1–2 minutes or until the lemongrass is finely puréed and very aromatic and lemony
It’s not a difficult recipe, takes less than 10 mins to put together. At the last min I decided to add some desiccated coconut to give it a tropical taste. When I’m baking with bundt tins I always use a baking spray , it’s very handy gets into all the nooks and cranny’s of the tin. Pour the batter in and bake for 45 mins. Let it cool in the tin for 10 mins before you remove it.
Now this is when disaster struck. I did let it cool for 10 mins and then turned it up-side down gave it a little tap expecting it come out cleanly and of course it didn’t. . A few bits remained in the tin.
Now what do i do? Bin it! – the smell was amazing and it was definitely still edible and my family wouldn’t notice a few missing pieces – but I needed to photograph this cake for a blog post. I decided to go ahead with the blog post to show that baking disasters happen to everyone even people like me who bake every day. You can save a “broken” cake with a bit of clever decoration.
I was going to use a lemon drizzle on this cake, but to cover up the missing pieces I needed something a bit more thicker. A chocolate drizzle would be the perfect cover up. I topped the chocolate drizzle with a few strategically placed blueberries and took my photo’s.
The cake was out of this world the coconut & lemon worked perfectly as a tropical combo and I think the photo’s turned out ok too.
I have baked a few more times with this bundt since then but this time I greased it the old-fashioned way – with melted butter and a dusting of flour. The chocolate & coffee bundt turned out superb no missing pieces, but that’s a recipe for another time.
This Lemongrass & Blueberry Bundt is a real taste of lemon heaven
- 175g soft butter
- 175g caster sugar
- 3 large eggs
- 175g self-rising flour
- 1 tsp baking powder
- 50g (2oz) desiccated coconut
- 3 stems lemon grass
- Grated Lemon Zest
- 2 tbsp lemon juice
- 200g melted chocolate
- 100g blueberries
- 80ml Greek yogurt
- Preheat the oven to 180°C/350f.
- Grease a Bundt tin with melted butter & flour or use (8 inch) round cake tin.
- Slice the lemongrass stalks quite thinly into rounds about 3mm thick, then place in a food processor with the caster sugar and whiz for 1–2 minutes or until the lemongrass is finely puréed and very aromatic.
- Using a hand-held electric mixer, beat the butter and lemongrass sugar together for 5 mins, or until light and creamy. Beat in the eggs, one at a time, whisking well between each addition. Stir in the yogurt.
- Lightly fold in the flour &baking powder using a large metal spoon. Add the coconut & lemon Zest, lemon juice and gently fold in the blueberries.
- Spoon the mixture into the cake tin, leveling the surface. Bake on the middle shelf of the oven for 45 mins, or until the cake is risen and golden. When pierced with a fine skewer it should come out clean.
- Cool the cake for 10 mins, then gently turn it out onto a wire rack and let cool completely.
- Melt the milk chocolate and spoon into icing bag.
- Snip the ends of the bags & drizzle chocolate over cake.
- Decorate with Blueberries and some crushed meringue
make sure you flour the tin after you grease it with the melted butter
If your stuck for BAKING CONVERSIONS. Click the Baking Conversions page tab at the top
Hope you like the recipe, it is a very easy bake.
Make sure you check out my FACE BOOK BAKING PAGE for more recipes,