Free Shipping Over $49 with code: COCO
Blueberry Violet Meyer Lemon Victoria Sponge Cake
There is nothing more quintessentially British than a Victoria Sponge Cake.
I post frequently about them as they’re the ideal carrier vehicle for our jams, the variations are endless and I simply just love them.
With their big pillows of cream, jam, fresh fruit (and lemon curd on occasion) they always bring a smile and sense of occasion to most any gathering.
This variation showcases our award-winning Blueberry Violet Jam complemented by Meyer Lemon curd for a bright Spring medley.
Cake Ingredients:
* 225g (8oz) butter, softened
* 225g (8oz) superfine sugar
* 4 large eggs
* 1 tsp vanilla paste, essence or seeds from 1 pod
* 225g (8oz) self-raising flour
* 2 tsp baking powder
* 480 ml/ 2 cups heavy cream
* 1 T powdered sugar + more for dusting
* 1/2 jar of Coco Fine Foods Blueberry Violet Jam
* 2 tsp grated Meyer Lemon peel
Method:
Preheat oven to 350F
Butter two 8 in cake tins and line bottom with parchment.
Cream butter and sugar until light and then add vanilla and eggs one at a time.
Sift in flour and baking soda and mix until just combined.
Pour evenly into 2 pans and bake for 25min or until springy to touch and tester comes out clean. Cool on rack.
Meyer Lemon Curd:
*100g/ 2 whole eggs beaten
*40g/ whole yolks beaten
*120ml/ 1/2 c Meyer Lemon juice
*225 (8oz) cane sugar
*85g (6T) unsalted butter
*Zest of one Meyer Lemon
*Pinch of sea salt
Method:
*Combine the lemon juice with sugar, lemon zest, whole eggs, egg yolks and salt in a saucepan and cook over low heat.
*Add the butter and whisk continually, until melted.
*Increase the heat to medium-low heat and continue whisking constantly until thickened and coats the back of a wooden spoon. Do not allow to boil.
Remove from heat.
Strain through a fine mesh sieve and cool. Cover and refrigerate if not using immediately.
Cake Assembly:
Whip cream with powered sugar until somewhat stiff.
Pipe or spread cream on first layer.
Gently place curd over cream leaving 1 inch of cream around edge.
Drop Coco Fine Foods Blueberry Violet Jam in spoonfuls over curd.
Sprinkle 1 cup blueberries over jam.
Place 2nd layer on top and dust with confectioners sugar and decorate to liking with berries.
Comments will be approved before showing up.
🌿🥂 Elevate your entertaining with a subtle twist on a classic favorite. Try our whimsical Blueberry Violet Jam Bellini, a delicate blend of flavors that's perfect for a brunch or cocktail hour, . 💜✨
Ingredients:
- 1 tsp Coco Fine Foods Blueberry Violet Jam
- 1/2 tsp fresh lemon juice (optional)
- 4-5 oz chilled Prosecco
- Garnish: 3 fresh blueberries and/ or lemon twist
Instructions:
1. Place our Blueberry Violet Jam at the bottom of a chilled coupe glass.
2. Carefully pour the chilled Prosecco over the jam.
3. Gently swirl with a spoon to combine and create a soft purple hue.
4. Add fresh blueberries and a lemon twist for a simple, elegant touch.
Cheers to good company and delightful sips! 🥂
Using our new perfectly balance garlic, salt and pepper spice is a great way to give this Pea and Mint Velouté a burst of flavor while keeping it simple.
This recipe is an elegant and easy way to start off Spring entertaining by either serving it hot or cold as a canapé in a shot glass, or as a first four soup.
Ingredients:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 4 cups fresh or frozen peas
- 4 cups vegetable stock or chicken stock
- 1-2 teaspoons garlic salt and pepper blend (adjust to taste)
- 1/4 cup fresh mint leaves, plus extra for garnish
- 1/2 cup heavy cream or half-and-half (optional, for creaminess)
- Lemon juice, to taste
Instructions:
1. Sauté the Aromatics:
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the Peas and Stock:
- Add the peas to the pot and stir to combine with the onions.
- Pour in the vegetable or chicken stock.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook until the peas are tender, about 5-7 minutes.
3. Season with Garlic Salt and Pepper Blend:
- Remove the pot from the heat and stir in the garlic salt and pepper blend.
- Add the fresh mint leaves.
4. Blend the Soup:
- Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
5. Finish the Soup:
- Return the blended soup to low heat.
- Stir in the heavy cream or half-and-half for added creaminess, if desired.
- Taste and adjust seasoning with more garlic salt and pepper blend or lemon juice according to your preference.
6. Serve:
- Ladle the velouté into shot glasses or bowls and garnish with extra mint leaves.
- Serve hot or cold,
and enjoy!
Feel free to adjust the amount of garlic salt and pepper blend to achieve your desired level of seasoning, keeping in mind that the blend already contains salt.
Serves 4 as first course or 12 as a canapé.
