Lemon, Blueberry and White Chocolate Slab Cake

Slab cakes are usually made to mark a celebration — like a birthday or bidding farewell to a colleague. But for this lemon, blueberry and white chocolate slab cake no excuse is necessary. This cake is the occasion.

The key to a successful slab cake is keeping it moist, and thanks to the NEFF VarioSteam function, which integrates steam into the baking process, this cake will be perfectly moist, without being soggy.

This recipe tops the cake with drizzled cream to finish, but there are almost limitless ways you can finish off your slab cake perfectly. You might want to try:

• Frosting. The old fashioned ways are often the best – but there’s no need to leave the frosting plain, why not double down of the white chocolate and sprinkle some shards of chocolate through the frosting?
• Piping. Whether for elaborate designs or basic patterns, a piping bag is always a cake decorators best friend – and for good reason, piping can elevate your cake into being a feast for the eyes as well as the tastebuds.
• ‘Watercolour’. The watercolour method creates a marbled, paint-like effect by painting food dye over a light-coloured frosting. The results are as limitless as your imagination.
• Ombre. Instead of using every colour in the box, the ombre style will use one, or two related colours and create a gradient between the two ends of the spectrum. Often this technique involves piping the colours on and smoothing together with a spatula.

The lemon, blueberry and white chocolate slab cake  is, despite its delicate blend of flavours, is a robust cake, making it ideal for the kids’ playlunch and morning tea for the adults.