Clotted Cream Cake with Citrus, Rosemary & Blueberries

Ingredients

• Vegetable oil for greasing
• 2 large free-range eggs
• 225g caster sugar
• 227g tub of Langage Farm Clotted Cream
• Zest 1 lemon
• 200g self-raising flour
• 50g of fresh blueberries

For the drizzle

• Juice 1 lemon
• 2 fresh rosemary sprigs, plus extra to garnish
• 4 tbsp granulated sugar, plus extra to serve
• 200g of blueberries or blueberry coulis

Method

1. Heat the oven to 180°C/fan160°C/gas 4. Lightly oil and base-line a 1 litre loaf tin. Whisk the eggs and sugar in a mixing bowl for 2-3 minutes using an electric hand whisk until pale and thick.
2. Gently beat in the clotted cream and lemon zest until smooth, fold in the flour and blueberries with a pinch of salt. Pour into the prepared tin, bake for 60-70 minutes until a skewer pushed into the middle comes out clean. (Cover the cake with foil if it’s browning too quickly.
3. Towards the end of the cooking time, make the drizzle. Put all the juices with the rosemary in a small pan and heat gently until the mixture bubbles. Leave to cool for 2 minutes, then add the sugar.
4. As soon as the cake is cooked, remove from the oven and pierce it all over with a metal skewer. Pour over half the hot drizzle, letting it sink in for 10 minutes. Leave it in the tin for another 10 minutes, then turn out onto a cooling rack. Make holes with a skewer on the underside, then slowly pour over the remaining drizzle, making sure it doesn’t all run off the sides. Leave to cool completely, then scatter over more sugar, blueberries and rosemary sprigs and serve.

Enjoy!