Some days ago I treated myself to a haul of expensive but gorgeous fruit imported form across the world. I don't eat fruit at all but the hubby does. But I hadn't bought the fruit to be eaten as they were - I was going to play with them. Seeing so many beautiful cakes and desserts with fruit of various kinds in them I wanted to make some these tempting things, and of course the chance to play with new and unfamiliar ingredients is always a big lure!
And then from my recent trip to Kolkata I had these beautiful Gondhoraj Lebu (lemons) waiting to be used.
The hubby ate up the blackberries. I have plans for the currants and the Meyer lemons too, but the blueberries just begged to go into a cake. Instead of the usual blueberry and lemon combination I decided to use the Gondhoraj instead. A nice desi twist to an otherwise classic combination but without going too far out of the box.
Gondhoraj Lebu and Blueberry Bundt Cake
2 tbsp zest of Gondhoraj lebu
1 cup blueberries, washed and dried.
2 cups maida or APF
2 tsp baking powder
2 cups fine sugar
250 gms butter, softened
1 tsp vanilla
for the glaze
1/4 cup lemon juice
3-4 tbsp icing sugar
1 tsp zest of Gondhoraj lebu
Preheat the oven to 180C
Prepare your bundt tin by greasing it well with butter.
Sift the maida with the baking powder and set aside.
In the mixing bowl cream the butter and sugar till it is a pale whitish yellow and there are no lumps of sugar. Add the eggs one at a time and keep mixing in between each addition. Add the vanilla and continue to beat. Add the lemon zest to the mix and stir further till it is all blended in.
Add the sifted flour a little at a time till you get a smooth thick batter. Stir half the blueberries into this batter using a spoon.
Pour the batter into the prepared bundt pan and then add the remaining blueberries. Smoothen the top patting gently with a spatula.
Put the cake into the oven and bake for 35 to 40 minutes at 180C till the cake is done. A toothpick inserted into the middle should come out clean.
While the cake is baking make the lemon drizzle by mixing the icing sugar and lemon juice till you have a smooth lump-free thickish solution. Stir in the zest.
Let the cake cool in the pan for at least 20 minutes and then unmould carefully onto a plate. Drizzle the still warm cake with the lemon glaze. This is a thin glaze that will seep into the cake giving it a nice lemony kick. Use as much as you like depending on how lemony you want the cake to be.