Lemon, Blueberry and Almond Teacakes
- Preheat oven to 180°C (160°C fan-forced) and grease a regular 12-hole muffin tin. Depending on the depth of your muffin tin, you may find you have enough batter for 15 teacakes, so keep a spare muffin tin aside.
- Sift together plain flour, baking powder and salt in a large bowl.
- Beat butter, sugar and zest in a free-standing mixer with paddle attachment on high speed until light and fluffy, then add in eggs one by one, alternating with adding almond meal until combined.
- Turn mixer down to low speed and add in flour mixture, then lemon juice, until smooth.
- Spoon cake batter into muffin tin holes, filling each approximately 3/4 full to allow cakes to rise. If extra batter remains, use spare muffin tin.
- Divide blueberries evenly between teacakes, pressing them down slightly into the cake.
- Bake teacakes for 30-35 minutes until lightly golden and a skewer comes out clean. Remove cakes from oven and allow to cool for 10-15 minutes before turning out onto a wire rack to cool completely.
- Lightly whisk egg yolks and sugar together in large clean bowl until pale and thick but not frothy.
- Melt butter, lemon juice and zest together in a medium saucepan over low heat.
- Add egg yolk and sugar mixture to saucepan and stir constantly over low-medium heat until in turns a deep yellow colour, and thickens enough to coat the back of a spoon (approximately 10 minutes). The easiest way to tell if it’s done is by placing a small spoonful of curd on a plate and allowing it a minute or so to cool. If it is thick and doesn’t spread, it’s ready.
- Remove from heat and allow to cool completely. If not using immediately, pour cooled curd into sterilised jar and keep in fridge.
Vanilla Swiss Meringue Buttercream
- Place egg whites and caster sugar in heatproof bowl over small saucepan of simmering water, ensuring the base of the bowl does not touch the water.
- Allow the sugar to dissolve, whisking intermittently, heating to 65°C to ensure egg whites are pasteurised.
- Allow mixture to cool to room temperature, then whisk in free-standing mixer until white, glossy, soft meringue peaks form.
- Very slowly add small 1cm cubes of softened butter, then vanilla paste, and continue whisking until buttercream is light and fluffy.
- Place cooled teacakes upside-down on a serving plate and buttercream in a piping bag fitted with a small round nozzle.
- Pipe circles of buttercream on top of the teacakes, then fill buttercream circles with a spoonful of lemon curd.
- Decorate with blueberries, meringue kisses and edible flowers and serve.