Australian Women’s Weekly NZ - - TEST KITCHEN -


125g un­salted but­ter, at room tem­per­a­ture 1 cup (220g) caster sugar 2 eggs ½ cup (40g) des­ic­cated co­conut 1 le­mon, rind finely grated and juiced 1½ cups (225g) self-rais­ing flour 1 cup (250ml) milk 125g fresh blue­ber­ries 1 cup (160g) ic­ing sugar Ex­tra blue­ber­ries, for dec­o­rat­ing

1 Pre­heat the oven to 180°C (160°C fan­forced). Grease and line a 20cm x 30cm lam­ing­ton pan. 2 In an elec­tric mixer, cream the but­ter and sugar un­til light and fluffy. Add the eggs one at a time, beat­ing well af­ter each ad­di­tion. 3 On low speed, add the co­conut and le­mon rind, then half the flour and half the milk. Scrape down sides of bowl and add the re­main­ing flour and milk. 4 Spread the bat­ter into the pre­pared pan. Sprin­kle the blue­ber­ries over the top, press­ing them gently into the bat­ter. Level the mix­ture with the back of a spoon. 5 Bake for 30 min­utes or un­til browned lightly and springy to touch. Cool for 10 min­utes then turn out onto wire rack to cool. 6 For the ic­ing, com­bine the sifted ic­ing sugar and ap­prox­i­mately 2 ta­ble­spoons of le­mon juice. Stir to com­bine and re­move any lumps. When the cake is com­pletely cold, driz­zle the ic­ing over cake and dec­o­rate with ex­tra blue­ber­ries. Uniced cake suit­able to freeze. Not suit­able to mi­crowave.

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