Over the last couple of years I have become a little bit obsessed with baking – shows like the Great British Bake Off have made it seem so simple to produce amazng cakes easily. Alas, I do not yet own a Kitchen Aid (which obviously will solve all of my kitchen problems), do not have a huge kitchen in a marquee and don’t have an entire day to dedicate to one cake. This hasn’t deterred me from baking, but has made me very selective over the reciepes that I choose to even to attempt. The Hummingbird bakery carrot cake is a fave as it always turns out looking great (even without the marzipan carrots which are very fiddly and annoying – but the only photo I can find is from the day I spent hours making tiny carrots!), but it’s pretty high on the faff scale – grating 300g of carrots takes a while!
So, for church-weekend-away-at-home-garden-party-indoors-because-of-the-rain, on Sunday I branched out and tried a new cake … and it is literally the easiest cake to make in the world! It’s called a Blueberry Soured Cream Cake, and I pretty much followed the receipe on the good food website, but used frozen blueberries to bake into the cake (so much cheaper). It takes minutes to mix, no hand mixer required, and yet looks and tastes like it took hours!