Lemon, blueberry and meringue blondie!

Posted on Posted in Coffee pairings, Recipes

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With fresh notes of citrus and delicate black tea, our Ethiopian Kayon Mountain Guji we hope will be your cup of tea – or well, coffee. So why not have a slice of something to go with it???

With just 3 parts, don’t be daunted by the lengthy recipe as it’s still super simple! And why not brew a cup to enjoy whilst you make it!

Recipe:

1) THE LEMON BLONDIES

Ingredients:

116g of soft butter

170g brown sugar

1 egg, beaten

1/2 teaspoon of vanilla

1 x 250g tub of mascarpone 

2 tablespoons of lemon juice

Zest of one lemon

1/2 teaspoon baking powder

1/8 teaspoon of baking soda

A pinch of salt

140g plain flour

Method:

  Preheat the oven to 180c.

 – Lightly butter and line with greaseproof paper 2 medium size round tins. Whisk together the room temp soft butter and sugar in a bowl.

– Add the egg and vanilla extract and whisk.

  Add the lemon juice, zest, and mascarpone cheese and mix.

– Add the flour, baking soda, baking powder, and salt. Mix it all together.

  Pour the mixture into your two pans and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool.

Time for the meringue! 

2) THE MERINGUE

Ingredients:

4 egg whites

200g caster sugar

½ tsp cream of tartar

Method: 

– Whisk the egg whites and cream of tartar in a bowl until soft peaks form.

– Whisk in the sugar until it is smooth and glossy.

– Spoon the meringue topping onto the cooked blondie base and smooth the top of the meringue mixture. 

– Return the blondie/meringue tins to the oven for a further 25/30 minutes, or until the meringue is golden-brown.

– Remove from the oven and set aside to cool.

– Once cooled very carefully remove the cakes from the tin and set aside to cool completely on a wire rack.

3) THE BLUEBERRY CREAM

Ingredients: 

300ml whipping cream

100g icing sugar

100/150g blueberries

50g toasted almonds

Method:

– Whip the cream and icing sugar together, being careful not to over whisk.

– Remove and set aside half of the cream and fold the blueberries into one of the halves. You basically want blueberry cream between the cake and plain cream on top. 

4) ASSEMBLE!

– Place one of the blondies meringue side down onto a plate or cake stand. Spoon on half of the blueberry cream and smooth over. 

– Then place the other blondie on top of this, blondie side down so the meringue is on top.

– Spoon on the remainder of the cream and sprinkle with almonds.

5) CONSUME

– Brew a fresh cup of Kayon Mountain, grab yourself a slice and enjoy!

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One thought on “Lemon, blueberry and meringue blondie!

  1. Why I must see this? Now I am hungry and I want more coffee. I never make a cake that looks so beautiful like yours. It might be an interesting mix of lemon and coffee flavor. I’ll have to eat something sweet fast.

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