Double Layer Lemon And Blueberry Cake With Lemon Curd

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Guess what? I’m going to Malaysia tomorrow! Unfortunately that also means that I haven’t quite found the time to write up this post in it’s entirety. We are talking about the part where I share the recipe of course – it’s the most important, let’s be honest. So instead I leave you with a tantalising picture of what I will be sharing, when I return in a month.

This cake is a funny one. It has a really small amount of flour in it and I think as a result the batter ends up looking… really strange almost as if it has curdled. It all comes together perfectly in the oven though and it’s also a really delicate and moist. My cake came out pretty yellow because I used my grandma’s amazing free range eggs that can only be described as pure sunshine. Honestly, they make everything go bright yellow. What I’m trying to say is your cake may not be as bright and that’s just fine.

Anyway it won’t matter because you won’t be able to bake it yourself for another month! I really am sorry but time somehow got a little lost over the last week.

Ttfn, ta ta for now!

2 comments
  1. What a nice cake!
    Have a wonderful trip!:)

    • Especially when you put double the required blueberries inside ;) It’s been fantastic so far, thank you!

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