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