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!
1) THE LEMON BLONDIES
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
– 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
4 egg whites
200g caster sugar
½ tsp cream of tartar
– 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
300ml whipping cream
100g icing sugar
50g toasted almonds
– 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.
– 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.
– Brew a fresh cup of Kayon Mountain, grab yourself a slice and enjoy!