- 125 g butter, softened
- 125 g caster sugar
- 2 large free-range eggs
- 140 g cake flour
- 1 t baking powder
- a pinch salt
- 1 lemon, zested
- 60 g sesame seeds, plus extra for sprinkling
- 1 x 180 g punnet Woolworths blueberries
- For the icing:
- 100 g icing sugar, sifted
- 1 lemon, zested and juiced
1. Preheat the oven to 180°C. Grease and line a 22 cm round springform cake tin. Cream the butter and caster sugar together until well combined.
2. Add the eggs one at a time, beating each one into the mixture until combined. Fold the flour into the mixture with the baking powder, salt and lemon zest. Gently mix in the sesame seeds and 150 g blueberries to incorporate evenly.
3. Pour the batter into the cake tin, smooth the surface with a spatula and sprinkle over the remaining blueberries and extra sesame seeds. Bake for 25–30 minutes. Remove from the oven and allow to cool.
4. To make the icing, combine the icing sugar and lemon juice. Add a splash of hot water if the icing is too stiff. Drizzle over the cake just before serving and sprinkle with toasted sesame seeds if you like.
Cook's note: This cake is light and not too sweet. The nuttiness of the sesame seeds is a nice change from the usual poppy seed combination.
Photographs: Myburgh Du Plessis
Food assistant: Claire-ellen Van Rooyen