At In Clover we are all a little obsessed with tasty food and beautiful photography. Combine them both and we're in heaven. As we start expanding our journal content it made sense to find someone who shared our love of all things edible and get them involved. The very talented Beata Lubus will be joining us as an ongoing recipe contributor and we're thrilled to share her first recipe - blueberry and lemon cake.
BLUEBERRY AND LEMON CAKE
with almonds and maple syrup
100g unrefined caster cane sugar
200g self-rising flour, sifted
120g ground almonds, sifted
60g unsalted butter, melted
juice and finely grated zest of 1 unwaxed lemon
40g almond flakes
60ml maple syrup
+butter and ground almonds for greasing a tin
Preheat the oven to 180C. Grease a 19cm springform cake tin with butter and sprinkle with ground almonds. Place the eggs and sugar in a bowl and whisk with an electric mixer for around 10 minutes until pale and tripled in volume. Add the flour, ground almonds, melted butter, lemon juice and grated lemon zest and gently mix to combine the ingredients. Gently fold the blueberries into the batter and transfer the mixture to the tin and spread it evenly. Sprinkle with the almond flakes, drizzle with 1/3 of maple syrup and bake for 50-55 minutes or until cooked and tested with a skewer.
Leave to cool for 15 minutes then carefully unclasp the tin and move the cake to a wire rack and leave to cool completely. Brush the remaining maple syrup over the top and enjoy!
Halfway through baking, you can place a layer of baking paper or kitchen foil over the top of the cake to prevent over-browning.
To see more of Bea's work then please head on over to her website by clicking here.