Have you ever been so focussed on something that it’s all you can think about? The mind is a wondrous thing, taking us from the lowest of lows to the highest of highs. I used to be a serial worrywart, even as a kid I remember spending hours one afternoon scaring myself over the fact our suburb, which was situated some 30km from the sea, may just get wiped out by a tidal wave. I’d ask people questions to try to soothe my mind but if you know anything about the highly inquisitive mind you’d know too much information does the complete opposite. Although over the years I am now less inclined to worry about things such as tidal waves, I can easily find myself fixating on something to the point it consumes me.
This week, it has been my first ever photography showcase.
Will I have enough photos? Will the photos be too dark? What if they don’t print nicely? Decorations, I need decorations! How will I fasten my photos to the display? Cue watching last year’s RAW showcase video a gazillion times to get an image in my head of what the space will look like. I am a visual person, if I can’t see it my imagination will make up a pretty damn good picture. Or in some cases quite the opposite.
So while my every waking hour has been consumed with photos, photos, showcase, photos, my little blog has been suffering. After picking up my prints yesterday (no they weren’t too dark, yes they printed fine, I’m sure I’ll have enough) I decided it was time for some cake crumbs & beach sand love. And what better way to show it that I still loved it? CAKE!
I made this little lemon number as part of the Voices of 2013 Good Guys Challenge last year. You can see the layered and smothered in meringue version here. Today I kept it simple. One cake, fresh blueberries, drizzled with yogurt glaze. I am quite the citrus fan, I love lemon or lime flavoured anything (not lemon chicken, that’s not doing the lemon or the chicken any favours). Whenever I get the craving for a light cake a citrus version always comes to mind.
Top this with fresh blueberries and you have yourself quite the delightful little summer cake, perfect for the last day of summer.
Ingredients // Makes 1 x 23cm cake (or 2 x 18cm cakes if you want to do a layered version)
(Lemon sour cream sponge recipe from Women’s Weekly)
250g butter, softened
2 ¼ cups caster sugar
2 teaspoons grated lemon rind
2 cups plain flour
¼ cup self raising flour
200ml sour cream
Preheat oven to 160C.
Grease tin and line with parchment paper.
Cream butter, sugar and lemon rind together in mixer until pale and fluffy.
Add eggs one at a time, combining well after each addition.
Sift flours together in a separate bowl. Fold sifted flours and sour cream alternately into butter mixture until combined.
Pour batter into prepared tin and smooth the top with a spatula.
Bake on middle shelf in moderately slow oven at 160C for 1 ½ to 1 ¾ hours. Cake is ready when an inserted skewer comes out clean.
Remove from oven and allow to sit for 15 minutes in tin before inverting onto a cooling rack.
1 cup icing sugar
2 tablespoons Greek yogurt
Juice and zest of 1/2 lemon
Whisk well until combined. If you want a thicker consistency you can add more icing sugar.
To apply the glaze, place cooled cake on a cooling rack and drizzle glaze over the top with a spoon allowing it to drizzle down the sides of the cake. Top with blueberries, then carve that delightful lemon baby up and while you’re washing it down with a good cup of coffee, forget whatever it is you have been fixating on this week and enjoy that taste combination. If even just for that moment.