Photo: Marina Oliphant
125g unsalted butter, soft
1 cup white sugar
2 whole eggs
2 cups plain flour
1 tsp bicarbonate soda
1 tsp baking powder
200mL sour cream
1 tbsp lemon juice
250g (1 1/2 punnets) blueberries - or raspberries or, better still, mulberries if you can get them
1/2 cup chopped walnuts
3/4 cup icing sugar
1/2 tsp vanilla extract (optional)
About 2 tbsp hot water
Preheat oven to 175C. Beat the butter and sugar together until creamy and pale. Then slowly whisk in the eggs, one at a time until well incorporated.
Sift together the flour, bicarb soda and baking powder into a bowl, then fold into the butter mixture, alternating the sour cream and lemon juice until you have a smooth batter.
Pour into a lined lamington tin (30cm x 21cm) and sprinkle over the blueberries and walnuts. They will sit on top for now but as the cake bakes will sink in.
Bake for 50-60 minutes, or until golden on top. To check, insert a skewer in the middle; it should come out clean. Cool in tin.
For the icing
Put icing sugar in a small bowl. Gradually pour in the hot water, mixing with a fork, until you have a thick, smooth pourable consistency. Mix in vanilla if using. Drizzle over cooled cake in tin and allow to set before serving.
This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Course - Dessert
- Occasion - Afternoon Tea, Morning Tea