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Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Blueberry Hill


You'll need

200 ml limoncello 500 gm blueberries (about 4 punnets) To serve: vanilla ice-cream (good shop-bought)   Lemon curd 4 eggs 8 egg yolks 250 ml (1 cup) lemon juice 220 gm (1 cup) caster sugar 160 gm unsalted butter, coarsely chopped   Sponge cake 4 eggs 110 gm (½ cup) caster sugar 1 tsp vanilla extract 75 gm (½ cup) plain flour 1 tbsp melted butter ¼ tsp finely grated lemon rind

Method

  • 01
  • For lemon curd, lightly whisk eggs, yolks, lemon juice and sugar in a saucepan over low heat to combine, then stir continuously until mixture thickly coats the back of a spoon (8-10 minutes). Remove from heat, add butter a piece at a time, stirring well between each addition, until melted and combined. Transfer to a container, cover closely with plastic wrap and refrigerate to chill. Lemon curd will keep refrigerated for 3 days.
  • 02
  • For sponge cake, preheat oven to 180C. Whisk eggs, sugar and vanilla in an electric mixer until thick, pale and doubled in volume (6-8 minutes). Sift one-third of flour over, fold to combine, then sift remaining flour over, fold to combine, add melted butter and lemon rind and fold in gently to combine. Pour into a 20cm-diameter springform tin that’s been buttered, lined with baking paper and floured and bake until golden and centre springs back when lightly pressed (15-20 minutes). Stand to cool (20 minutes), then turn onto a wire rack to cool completely. Cake will keep stored in an airtight container for 2 days.
  • 03
  • Cut sponge into pieces, coarsely crumble into serving dishes and drizzle with limoncello. Top with blueberries, a spoon of lemon curd and scoops of vanilla ice-cream and serve immediately.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

This sundae can be assembled at a pinch completely from shop-bought ingredients. Be generous with the limoncello – the more it gets absorbed by the sponge, the better the result. If you have time, spread the sponge pieces over a tray and drizzle them with the limoncello an hour before assembling the sundaes.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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