Delicious UK - (04)April 2020

MEETALICEGrowingupin

ruralEssex,Alicelearned

tobakefromhergrandma

andmadeit tothefinalof

TheGreatBritishBakeOff

2019,impressingthe

judgeswithherartisticcreations.

Sheworksasa geographyteacher

andstillbakeswhenevershecan.

FollowAlice@alicefevroniaonTwitter

[email protected] on Instagram

SHOWSTOPPER BA K E

ThisstunninglayercakebyBakeOfffinalistAliceFevroniaisa projectfor

a labour-of-love baking session... Then sit back and wait for the oohs and aahs

The Easter (or anytime)

58 deliciousmagazine.co.uk

Lemon,blueberry and

coconutcake

SERVES20-24.HANDS-ONTIME 1 HOUR, OVEN TIME

25-30 MIN, PLUS COOLING

MAKE

AHEAD

Theblueberrypuréewillkeepin

thefridgeforupto2 days.Bringto

roomtemperaturebeforeusing.

Keep the iced cake chilled for up to 2 days.

• 250gunsaltedbutter,softened


• 500gcastersugar


• Finelygratedzest4 lemons,juice 2


• 8 mediumfree-rangeeggs,beaten


• 100gdesiccatedcoconut


• 300mlfull-fatcoconutmilk


• 500gself-raisingflour,plus 2 tbsp extra


• 2 tspbakingpowder


• 300g fresh blueberries

FORTHELEMONCREAMCHEESEICING

• 75gunsaltedbutter,softened


• 175gfull-fatcreamcheese


• 500gicingsugar,sifted


• Finely grated zest and juice 1 lemon

FORTHESWISSMERINGUEBUTTERCREAM

• 420gfreshblueberries


• 6 largefree-rangeegg whites


• 340g caster sugar
  
  
  • 390gunsaltedbutter,softened
  
  
  • 3 tsp vanilla extract
  
  
  
  

YOU’LLALSONEED...

• 4 x 20cmgreasedandlinedsandwich
  tins;largestandmixer; digital probe
  thermometer

1 Heattheovento180°C/160°Cfan/gas4.

Usingthestandmixer,beatthe250gbutter

and500gsugaruntilpaleandfluffy.Whisk

inthelemonzestandjuice,thenwhiskin

theeggs,a littleata time,untilfully

incorporated.Whiskinthedesiccated

coconutandcoconutmilk.

2 Siftintheflourandbakingpowder,then

beatuntiljustcombinedwithnolumps.

Don’tworryif themixturelookscurdled–

it willcomeback.Toss300gblueberriesin

2 tbspfloursothey’relightlycoated(this

helpsstopthemstickingtothebottomwhile

baking),thengentlyfoldintothebatter.

3 Dividethebatterevenlyamongthe4 tins,

thenbakefor25-30minutesuntilgolden

brownanda skewerpushedintothecentre

comesoutclean.Leavetocoolinthetins

for 15 minutes,thenturnoutontoa wire

racktocoolcompletely.Oncecooled,usea

serratedknifetolevelthetopofeachcake.

4 Forthelemoncreamcheeseicing,beat

the75gbutterand175gcreamcheesein

thestandmixer.Addtheicingsugarina

fewgoes,beatingtoensurethereareno

lumps.Addthelemonzestandjuice,

beatinguntilsmooth,thensetasideuntil

you’rereadytoassemblethelayercake.

5 Fortheswissmeringuebuttercream,

firstmakea blueberrypurée.Put350gof

theblueberriesand3 tbspwaterina pan

ona mediumheatandbringtotheboil,

stirringoccasionally.Simmerfor 10

minutes,thenremovefromtheheatand

leave to cool fully (see Make Ahead).

6 Ina largebowlsetovera panof

simmeringwater(don’tletthewatertouch

thebowl),whisktheeggwhiteswiththe

340gsugar,whiskingcontinuouslysothe

eggsdon’tcook,untilallthesugarhas

dissolved(about 10 minutes).Themixture

shouldreach72°Conthethermometer.

Whenyoucannolongerfeelanygrainsof

sugarasyouwhisk,themeringueisready.

Transferit tothestandmixer,thenkeep

whiskingona highspeeduntilstiffpeaks

formandthebowlisn’thottothetouch.

7 Switchtothepaddleattachment,then

startaddingthebutterinsmallpieces.Be

patientwiththis,assometimesit canlook

asthoughthemixtureiscurdling,butit

willbeokay.Addthevanilla,thenkeep

beatinguntilyouhavea silkybuttercream.

8 Slowlyaddabouthalfthecooledblueberry

purée.Youcanstrainit toremovetheskins,

butI keepthemintoaddflecksofcolour.

Addthepuréeuntilyougeta lovelyviolet

colour– reservetherestfordecoration.

9 Toassemblethecake,puta spoonfulof

lemonicinginthecentreofa plateorcake

stand,thensetonespongeontop.Spread

witha thirdoftheicing,thentopwitha

secondcakelayerandrepeatuntilallthe

cakesandicinghavebeenusedup.

10 Spreada thin,see-throughlayerofthe

buttercream(about200g,knownasa

crumbcoat)alloverthecake,thenchillfor

30 minutesuntilsetfirm.Finishthecake

withtheremainingbuttercream,

smoothingthetopandsidesasyougofor

a smartfinish.Tosstheremaining70g

blueberriesinthereservedblueberry

purée,thenspoonontothecaketofinish.

PERSERVING(FOR24)548kcals,27.8gfat

(18gsaturated),6.5gprotein,66.9gcarbs

(50gsugars),0.5gsalt,2.1gfibre

Formorewaystousefull-fat coconut

milk, see Loose Ends RECIPE: ALICE FEVRONIA. PHOTOGRAPH: MAJA SMEND. FOOD STYLING: KATY MCCLELLAND. STYLING: TONY HUTCHINSON