Lemon, blueberry and white chocolate are a match made in heaven. If you’re looking for something that is relatively simple to make but looks beautiful, this is definitely for you. Place this down on the table and your pals will be salivating faster than you can say “Pavlov’s dogs“ *rings a bell - ding ding*. As always, it’s been tried and tested on folk who can eat anything and everything and it went down a treat. ‘Free from’ foods needn’t be the sad looking afterthought *cuts to a lone, limp looking stuffed pepper*. They can take centre stage and be enjoyed by everyone, regardless of their dietary requirements.
LEMON AND BLUEBERRY CAKE WITH A WHITE CHOCOLATE GANACHE DRIP (serves 12)
3 1/2 cups gluten free self raising flour or white spelt flour (for non gf option)
1 cup unsweetened desiccated coconut
1 teaspoon bicarbonate of soda
2 teaspoons baking powder
2 teaspoons vanilla extract
1 1/4 cups coconut sugar or low fodmap sugar of your choice
2 cups plant based milk
Zest and juice of 2 lemons
1/2 cup of blueberries
1 1/4 cup of melted coconut oil
1 tablespoon apple cider vinegar
Blueberry jam ingredients
1 1/2 cups of blueberries
1 can of coconut milk. Refrigerated, use the set part only.
2 1/2 bars of plamil dairy free white chocolate (approx 175g)
Start by making the ganache. Heat the coconut milk in a pan over a medium heat until it’s just starting to bubble and boil. Break the white chocolate into small pieces and put into a bowl. Pour the hot coconut milk over the chocolate, cover and leave for a couple of minutes. Take off the cover and give it a really good stir until everything has combined. Leave to cool at room temperature for 10 minutes then pop into the fridge for a couple of hours.
Note: the ganache will be runny at this stage. While you make the cake and wait for it to cool the ganache will thicken and everything should be good to go at the same time when you’re ready to assemble the cake.
In the meantime, preheat the oven to 180°C. Grease and line two 8 inch spring form or loose bottom cake tins.
Add the flour, desiccated coconut, sugar, baking powder, bicarbonate of soda, lemon zest and salt into a mixing bowl. Add all of the remaining ingredients (except for the blueberries and vinegar) and stir until combined and lump free. Dust the blueberries with a little flour then add to the mix. Add the vinegar and stir through quickly then divide evenly between the two cake tins.
Pop them into the oven and bake for 30 minutes or until they are golden brown and and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the cake tins for 10 minutes before turning out on to a wirerack to cool completely.
For the blueberry jam, add the blueberries and a dash of water to a saucepan over a medium heat. Cover and bring to the boil then remove the lid and simmer, stirring occasionally for 5-10 minutes or until the blueberries have burst and reduced into a really thick, jammy consistency. Leave to cool.
Once the cake has completely cooled, and the ganache has thickened, it’s time to put everything together.
They shouldn’t need it, but if your cakes have come out a little raised in the middle, carefully cut them so they are flat and even. Take one of the cake layers and place on a cake stand or serving plate. Then, spoon half the ganache over the cake, spreading it evenly and leaving a slight border free around the edge. Spoon dollops of the blueberry jam on top and gently smooth it out. Carefully add the other cake layer on top. Spoon over the remaining ganache and smooth it out.
If you want to create the drips, gently spoon a small amount of the ganache towards the edge of the cake. Give it a little nudge using your spoon and it should slowly cascade over the sides creating a lovely drip detail. Repeat the whole way round the cake. Be as messy with it as you like. Trying to make things look “perfect” takes the joy out of home baking. Have fun!
Serve as it is or top with fresh berries, zest and edible flowers for a gorgeous summery finish.