An easy all-in-one cake with fresh, fruity, summery flavours from Bonne Maman – finished with a flourish!
- Preheat the oven to 180°C, Fan Oven 160°C, Gas Mark 4. Line a 900g loaf tin or a 20cm round cake tin with non-stick baking parchment.
- Place all the ingredients except the conserve into a mixing bowl, and using a hand-held electric whisk blend the ingredients together until smooth. Alternatively, beat with a wooden spoon for 2min.
- Spoon into the prepared tin and level with the back of a spoon. Place the wild blueberry conserve into a paper piping bag and snip off the end. Pipe a swirl of the conserve on the top of the cake, or just drop it from the end of a teaspoon.
- Bake on the centre shelf in a pre-heated oven for about 40-50min until a skewer pushed through the centre comes out clean. Sprinkle with a little extra caster sugar. Cool in the tin for 10min, then turn out and leave to cool completely on a wire rack.
The cooled cake will freeze for up to 1 month. To use, thaw overnight at room temperature.