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Lemon Blueberry Poke Cake

Prep Time30 mins
Cook Time35 mins
Total Time2 hrs 30 mins
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Lemon Blueberry Poke Cake

      Lemon Zucchini Cake

      • 3/4 Cup plus 1 Tablespoon Coconut Flour
      • 1/2 teaspoon Baking Soda
      • 1/2 teaspoon Salt
      • 3 teaspoons Baking Powder
      • 6 Eggs
      • 3/4 Cups grated Zucchini lightly squeezed to remove excess moisture
      • 1/4 Cup plus 1/2 Tablespoon Maple Syrup or Rice Malt Syrup
      • 3/4 Cup plus 1 Tablespoon Milk of choice
      • 2 Tablespoons Lemon Juice
      • 1 teaspoon Lemon Zest
      • 1 teaspoon Vanilla Extract
      • 1/2 Cup Blueberries fresh or frozen

      Lemon Curd

      • 3 Eggs
      • 2 Egg Yolks
      • 1/2 Cup Maple Syrup or Rice Malt Syrup
      • Zest of 1 to 2 lemons start with 1, increase depending on taste
      • 2/3 Cup of Lemon Juice
      • 1/2 Cup Coconut Oil softened slightly

      Blueberry Cream

      • 300 grams Blueberries fresh or frozen
      • 3 Tablespoon Maple Syrup Optional, depending on tartness of berries
      • 3 Tablespoon Water
      • 2 1/4 Cups Coconut Cream place 3 400ml can of Coconut Cream/Milk opened in the fridge overnight. Spoon off the thickened cream and discard the watery remains
      • 3 teaspoons Vanilla Extract
      • 3 teaspoons Maple Syrup

      Instructions

      INSTRUCTIONS

        Lemon Blueberry Poke Cake

          Lemon Zucchini Cake

          • Preheat the oven to 175C/350F.
          • Take a 20cm square cake tin and line with baking paper, making sure that 2 edges extend over the sides of the tin. A round 20cm/8 inch tin can also be used.
          • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
          • Whisk the egg whites on medium/high until soft peaks form.
          • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
          • Continue whisking on medium/high and add the vanilla extract.
          • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, add the zucchini and pour the milk, lemon and zest into the egg mixture.
          • In a separate bowl, lightly whisk the dry ingredients together. Ensure that the coconut flour has no lumps in it.
          • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high and fully mix all the ingredients for 20 seconds.
          • Fold the blueberries through gently.
          • Pour the cake mixture into the prepared tins and bake for 30-35 minutes or until cooked through.
          • Remove from the oven and allow to cool in the tray for 30 minutes.
          • After 30 minutes take a wooden spoon and use the handle end to make small indentations in the cake. The holes should go 2/3 of the way down the cake. Make 4 or 5 rows of 5 holes.
          • Allow to cool completely and do not remove from the tin.

          Lemon Curd

          • Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined. Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
          • Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition. Only add the next spoonful once the previous one has combined. Stir regularly.
          • This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon. Cool and place in a glass container. Store in the fridge for at least 1 hour before using.
          • When the cake has cooled pour the lemon 2/3 of the lemon curd over the cake and spread to cover the enture cake, making sure curd goes into the holes. Leave for 30 minutes then add the remaining curd. Place the cake in the fridge for 30 minutes before frosting.

          Blueberry Cream

          • Place the blueberries, maple syrup and water in a small saucepan and bring to a slow, rolling boil.
          • Decrease the heat to medium/low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
          • Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool completely before adding to the cream.
          • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
          • Turn the whisk off and add the cooled blueberry mixture. Whisk on medium until combined.
          • Place the cream in the fridge and allow to thicken slightly before using (allow 4 hours)
          • Once the cream has thickened spread over the cake and serve.
          • The Cake must be kept in the fridge.