Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Blueberry and lemon poundcake
This recipe combines sweet blueberries with fruity lemon - the result is a delicious cake for any occasion.
| Ingredients | ||
|---|---|---|
| 200 | g | Flour |
| 1/2 | Pk. | Baking powder |
| 1 | pinch | Baking soda |
| 3 | Eggs | |
| 175 | g | Butter (room temperature) |
| 250 | g | Sugar |
| 120 | g | Cream cheese (heavy cream stage) |
| 200 | g | fresh blueberries |
| 2 | Lemons (juice and zest) | |
| 1 | teaspoon(s) | Vanilla flavor |
| some | Powdered sugar | |
| dash | Lemon juice | |
- First preheat the oven to 175 °C top/bottom heat, grease and flour a loaf tin or line with baking paper.
- Then whip the room-warm butter, sugar, vanilla paste and lemon zest in a mixing bowl until the mixture is light and fluffy. Add the eggs - ideally also at room temperature - one at a time and stir in carefully until the mixture is homogeneous.
- Mix the flour with the salt, bicarbonate of soda and baking powder in a separate bowl.
- Then add the flour mixture, cream cheese and lemon juice to the butter and egg mixture - mix everything just until you have a smooth batter.
- Meanwhile, mix the blueberries with a little extra flour in a separate bowl and carefully fold into the batter.
- Bake the cake in a preheated oven at 175 °C top/bottom heat for about 40 minutes. As soon as the dough no longer sticks to the chopstick test, it is ready.
- After baking, leave the cake to cool in the tin for about 20 minutes, then turn out and leave to cool completely on a wire rack.
- For the finish, mix a glaze of powdered sugar and lemon juice and spread evenly over the cooled cake.
Tip:
To ensure that the blueberries spread nicely in the batter and do not sink straight to the bottom of the cake, it is advisable to roll the berries in a small amount of flour before they end up in the cake.
