Bake it

Lemon Vanilla Bundt Cake

Ingredients

340g butter, room temperature

600g granulated sugar

5 large eggs

175ml club soda

385g All Purpose flour

2 tbs vanilla extract

1 tbs lemon zest

Instructions:

Preheat oven to 300 degrees. Butter and flour a 10-inch Bundt cake pan. Cream butter and sugar together, on medium speed, until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Reduce mixer to speed to the lowest and add flour in three parts, alternating with the club soda. Beat just until flour has been fully incorporated; do not over-mix. Add vanilla and lemon zest and mix until just combined. Bake for 60-70 minutes or until cake tester comes out clean.

Blueberry Jamboree

For blueberry topping

Ingredients

250g fresh blue berries

50g granulated sugar

25g brown sugar

13/4 tbs cornstarch dissolved in 13/4 tbs water

340g fresh blueberries

3/4 tsp of lemon zest

In a large pot combine the 250g blueberries and both sugars. Place on stove on medium-high heat and stir constantly until sugar is combined, blueberries start to pop and come to a boil. Add cornstarch/water mix and stir until mixture becomes thick. Remove from the heat and stir in remaining blueberries. Cool to room temperature and refrigerate until ready to use.

For the crust

Ingredients

170g unsalted butter, melted

155g flour

1 cup toasted pecans, chopped

Butter a 9 x 13-inch rectangular glass dish and then press crust into it.

Bake at 325 degrees for about 15 minutes or until it starts to brown lightly. Cool to room temperature.

For filling

500ml heavy cream

450g cream cheese cut into chunks, room temperature

155g sifted confectioner’s sugar

Whip the cream and keep aside. Beat together cream cheese and sugar. Fold whipped cream into cream cheese mixture until combined and them spread on to cooled crust. Spread the filling evenly (about 4 cups). Refrigerate for an hour or until set.