Blueberry Lime Drizzle Cake

Cake is ready to go in the oven

Baking in the oven
Just out from the Oven and the syrup is poured

Ready to serve
If i may say myself it does look good and it was delicious.........

Here is the recipe.
225gm Softened butter

225 gm Golden caster sugar

4 eggs

250 gm self raising flour sifted with a pinch of salt

Grated zest and juice of 2 lime

40 gm ground almond

300 gm blueberries

For the syrup

8 tbsp of lime juice

grated zest of one lime

150 gm golden caster sugar

Method:
1. Preaheat the oven to 180°c. Line the base and side of a 23 inch round cake tin and butter the paper.

2. Ceam the butter and sugar together until fluffy. Gradually beat in the egg one by one and add a bit of flour if the mixture gets curdled. Beat in the lime zest and add the ground almond and the flour. Now flod in the lime juice, giving it a good dropping consistency. Fold in three quaters of the blueberriesand pour the mixture into the prepared cake tin. Bake for about one hour or till it is firm.

3. Now gentley heat the sugar, lime juice and the zest in a saucepan.

While the cake is hot, prick it all over with a skewer and spoon the syrup over it.

You can serve the cake with a dollop of whipped cream.

Tandoori Chicken

Ingridients



Everything mixed together in a bowl

Marinade for Chicken tandoori or tikka (700 gm chicken)

150 gm youghurt
3 tbsp oil

2tbsp fresh leamon juice
1 tbsp garlic paste

1tbsp ginger paste

4 to 5 green chillies choped

1 tbsp mint

a small bunch of corriander leaves chopped

1 tsp cumin powder

3 tabp tandoori masala powder

1 tsp salt.
Mix all the ingridients together with the chicken pieces and keep it covered in the fridge overnight.

Preheat the oven and grill the chicken pieces till it is done. You can brush with a bit of butter when the chicken is half done.
Serve with freshly sliced onions and lemon wedges.