1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup (80ml) yoghurt
2 tbsp lemon juice
Zest of 1 lemon
80g fresh blueberries, plus extra to decorate
1 tbsp poppy seeds
Cream cheese icing:
40g unsalted butter, softened
80g cream cheese
120g icing sugar, sifted
½ tsp NOMU Vanilla Extract
Preheat your oven to 160°C and line a 20cm square tin with baking paper.
Whisk the eggs until foamy, then whisk in the melted butter, yoghurt, lemon juice and zest. Toss half of the blueberries in the cake mix until coated, until then add the mixture to the wet ingredients along with the poppy seeds. Mix until just combined.
Pour the batter into the prepared tin and scatter the remaining blueberries evenly over the top. Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Meanwhile, prepare the cream cheese frosting. Beat the butter in a mixing bowl until pale and smooth. Add the cream cheese and beat until smooth, then add the icing sugar and vanilla extract, mixing until thick and creamy.
Spread the cream cheese icing onto the top of the cooled cake. Decorate with extra blueberries and slice into squares to serve .
Tip: Make sure not to overmix the cream cheese icing as this may cause it to become soft and runny. Mix for just the required amount of time to make the icing smooth.
1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup (80ml) yoghurt
2 tbsp lemon juice
Zest of 1 lemon
80g fresh blueberries, plus extra to decorate
1 tbsp poppy seeds
Cream cheese icing:
40g unsalted butter, softened
80g cream cheese
120g icing sugar, sifted
½ tsp NOMU Vanilla Extract
Preheat your oven to 160°C and line a 20cm square tin with baking paper.
Whisk the eggs until foamy, then whisk in the melted butter, yoghurt, lemon juice and zest. Toss half of the blueberries in the cake mix until coated, until then add the mixture to the wet ingredients along with the poppy seeds. Mix until just combined.
Pour the batter into the prepared tin and scatter the remaining blueberries evenly over the top. Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Meanwhile, prepare the cream cheese frosting. Beat the butter in a mixing bowl until pale and smooth. Add the cream cheese and beat until smooth, then add the icing sugar and vanilla extract, mixing until thick and creamy.
Spread the cream cheese icing onto the top of the cooled cake. Decorate with extra blueberries and slice into squares to serve .
Tip: Make sure not to overmix the cream cheese icing as this may cause it to become soft and runny. Mix for just the required amount of time to make the icing smooth.
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