My journey in Morocco continued with a stop in Fes, the oldest city in the country. While Fes is widely known for its walled medina, Fes El Bali, it’s also considered the cultural and spiritual capital. However, I will remember it for the skilled artisans who produce their wares using time-tested methods. Fes brings unexpected delights and treasures, but is rather chaotic.
I never guessed I’d visit Roman ruins during my trip to Morocco. Naturally, I’ve seen the Forum and Colosseum in Rome and other archeological sites in Italy, Croatia, Jordan, Greece, and England’s farthest east- Hadrian’s Wall. But Morocco?
My small group was headed there, however, we arrived in a rainstorm. Fortunately, it slowed to a light drizzle during a tour that took us back in time to a picturesque place.
I’ve made this recipe three times and declared each one a winner; a light, creamy cake with a burst of lemon and blueberry goodness. The first time I baked it for Easter, and the following two times for birthday celebrations. You can make it any season of the year by substituting frozen blueberries for fresh.
For a tall and impressive presentation, I divide the batter between three pans to make a three-layered cake. However, you can use two larger pans and adjust the baking time.
The most significant difference in preparation, at least for me, involves the reverse creaming method. You don’t cream the butter and sugar to start. Instead, you begin by adding softened butter one tablespoon at a time into the flour mixture. It looks like sand or pie dough before the liquid is added. The reasoning behind this method is to ensure the butter gets evenly dispersed throughout the batter.
Continue reading Lemon Blueberry Cake Using the Reverse Creaming Method