BLUEBERRY LEMON CAKE WITH CHEESECAKE TOPPING

Methods and Directions

• Lightly grease a 12-hole deep muffin tin.
• Cut out 12 strips of baking parchment, each about 1.5cm wide.
• Cut each strip in half, and then lay inside each muffin hole to make a cross.
• Trim the ends so they rise about 1cm above the rim of the holes. You’ll use these as handles to remove the cakes when they are cooked.
• Heat oven to 160C.
• Beat together the butter and sugar until pale and creamy.
• Beat in the eggs, a little at a time, and then add the lemon zest and half the juice. Mix together well, and then stir in half the flour.
• Stir in the remaining lemon juice, then the remaining flour.
• Spoon the cake mixture into the tins, about 1 heaped tablespoon per case, then smooth over with the back of a spoon.
• Sprinkle a couple of blueberries over each cake, and then bake for 10 minutes.

• To make the topping, whisk together the sour cream, icing sugar, egg and vanilla bean until smooth.

• Take the cakes out of the oven – they should be pale and just firm.
• Gently press down to make a flat top, then spoon some cheesecake topping over each cake – the holes should be filled almost to the top.
• Scatter over some more blueberries. Return to the oven and bake for 5-7 minutes more until the topping is just set and gives only a little wobble when tapped.
• Leave the cakes to cool in the tin, then gently ease away from the sides of the tin and lift out using the paper handles