Blueberry lemon Buttermilk cake
(Recipe very slightly modified from sugar geek)
* 113 g buttermilk slightly warmed (I made my own by adding 1-2teaspoons of lemon juice to 100ml slightly warm milk)
* 42.5g vegetable oil
* 2 eggs room temp
* 1 Tbsp lemon zest
* 1 Tbsp fresh lemon juice
* 1 tsp vanilla extract
* 184.5g cake flour
* 170 g caster sugar
* 1/4 tsp salt
* 1tsp baking powder
* 1/4 tsp baking soda
* 113g salted butter softened /room temp
* 1 Tsp Plain AP Flour for dusting blueberries
* 100g fresh blueberries You can use frozen but don't thaw them
Cylindrical silicone mold - shop here ➡️ temu.to/m/ecy62rqrl79
* Heat your oven to a 150° fan and prepare your mold by washing it, thoroughly dry (I usually dry it out in a hot oven ) then then grease the inside of the mold once cooled down if dried out in the oven with cake release.
* Add half of your buttermilk to your oil and set it aside.
* To the remaining buttermilk, add your eggs, vanilla, lemon juice and lemon zest and gently whisk to combine. Set it aside.
* Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
* Slowly add chunks of your softened butter until it is all added then let everything mix until it looks like fine breadcrumbs
* Add your milk/oil mixture all at once to the dry ingredients and mix on medium speed for 2 full minutes . This will not over-mix the cake.
* Scrape the bowl.
* Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through.
* Fill your mold with cake batter. Give the mold a little shake or drop onto the worktop to level out the batter and get rid of any air bubbles.
* Wash your berries (if they are fresh) and sprinkle / mix in the flour. If berries are frozen skip washing and just mix in the flour.
* Place the blueberries on top of your cake batter- add extra batter on top if you’d like to …
* Remove cakes from the oven and Let them cool in the mold -
* Once cool, go around he inside of the mold with a knife - then turn upside down on a cooling rack and the cakes should pop out.
Lemon cheesecake filling
* 300g full fat cream cheese
* 50g icing/powdered sugar
* 150ml double cream
* 1tsp lemon juice
* 1tsp lemon zest
Whisk the cream cheese, then add the icing sugar, whisk again. Next, add the double cream, juice and zest of lemon. Whisk on full speed for appx 2 mins.
Blueberry compote
140g frozen blueberries
22.5ml water
25g granulated sugar
8ml lemon juice
Put all of the ingredients in a sauce pan, bring to a boil then simmer for 10 mins. Leave to cool before using.
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Camera:
Canon 200D(SL2)
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Camera lens
Canon EF 50mm f/1.8 STM Lens
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Canon EF-S 18- 55mm f/3.5-5.6 IS STM Zoom Lens
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Professional photography softbox kit
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Neewer Camera Tripod Monopod with Rotatable Center Column
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Lavalier microphone
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Cake Equipment:
KitchenAid KHM7210ER 7-Speed Digital Hand Mixer
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Mueller Ultra-Stick 500
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Vitamix 5200
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Salter aquatronics electronic kitchen scales
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PME Cake steamer
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Airbrush machine kit
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Cake Tins:
Round tin amzn.to/2xHOkMM
Square tins amzn.to/33ZlFiw
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