Wendy's Kitchen Table

Poke cakes are very popular right now and are on trend. They are super easy to make and the pockets of sauce are delicious. Just poke with the end of a wooden spoon and pour in your favourite sauce! Once you have mastered the skill of the poke cake you can have fun inventing your own fillings and toppings for your favourite cake.

 

INGREDIENTS

150g butter

1 cup caster sugar

2 eggs

300g sour cream

1 ½ cups self-raising flour

½ cup coconut

1 tbs finely grated lemon rind

¼ cup lemon juice

 

BLUEBERRY SAUCE

1 cup frozen or fresh blueberries

2 tbs caster sugar

¼ cup water

1 ½ tsp cornflour + 1 tbs cold water

 

LEMON BUTTERCREAM
125g butter, softened

1 ½ cups icing sugar

1 tsp finely grated lemon rind

1 tbs lemon juice

 

METHOD

Preheat oven to 180˚C or 160˚C fan-forced. Grease and line the base and side of a 20cm round cake tin with baking paper.

 

Use an electric mixer to cream the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and beat to combine. Add the flour and coconut and stir to combine. Stir in the lemon rind and juice. Spoon into the prepared pan and smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside for 15 mins to cool slightly.

 

Meanwhile to make the blueberry sauce, combine the blueberries, sugar and ¼ cup of water in a small saucepan over a medium-low heat. Cook, stirring, for 5 mins or until sugar dissolves and blueberries soften. Use the back of the spoon to lightly crush the blueberries. Combine the cornflour with 1 tbs cold water. Add to the blueberry mixture and cook, stirring, for 2 mins or until sauce boils and thickens. Set aside to cool slightly.

 

Use the end of a wooden spoon to pierce the cake at 3cm intervals. Spoon two-thirds of the warm blueberry filling into each hole, using the end of a wooden spoon to gently push the filling to the bottom of the hole. Set aside to cool completely.

 

To make the lemon butter cream, use an electric mixer to beat the butter in a bowl until very pale and creamy. Add the icing sugar, lemon rind, and lemon juice and beat until smooth and creamy.

 

Turn the cake onto a serving plate. Stir the remaining blueberry sauce into the lemon buttercream to create a swirled effect. Spread over the top of the cake to serve.