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The Great South African Bake Off

Lemon verbena and blueberry traybake

Recipe by Alice from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Tray cake:

  • 125g butter, softened
  • 225g caster sugar
  • 2 eggs
  • 250g sour cream
  • 1 unwaxed lemon
  • 300g self-raising flour
  • ½tsp baking powder
  • 150g blueberries
  • 1tbsp lemon verbena, chopped

Cream cheese icing:

  • 50g butter, softened
  • 300g icing sugar, sieved
  • 200g cream cheese
  • 2tbsp lemon juice
  • 50g blueberries
  • Few sprigs lemon verbena leaves and flowers
  • 80g white chocolate

Preparation method

Tray cake:

  1. Preheat the oven to 180C.
  2. Grease and line a rectangular baking tin of approximately 26cm x 20cm.
  3. Beat sugar and butter until pale and fluffy.
  4. Add eggs, one at a time, and beat until well incorporated.
  5. Stir in sour cream, and the zest and juice of one lemon.
  6. Add the flour and baking powder, and stir until combined.
  7. Carefully fold in the blueberries and lemon verbena.
  8. Spoon batter into cake tin, and smooth until even.
  9. Bake for 40-45 minutes, or until skewer comes out clean.
  10. Set aside to cool while making icing.

Cream cheese icing:

  1. Beat icing sugar and butter until light.
  2. Add cream cheese and lemon juice, and continue to beat.
  3. Spread over the top of the cake until smooth, or pipe with a star-shaped nozzle.
  4. Sprinkle over blueberries and lemon verbena flowers, and dust with icing sugar.
  5. Cut into equal slices and serve.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.