Britain’s Best Cake winner from Northampton shares recipe for sweet treat that promises to steal the summer season

Ryan Grigg runs Pat-a-Cake Man from Pineham, which specialises in bespoke celebration cakes for every occasion including birthdays, anniversaries, weddings and corporate events.

As a 40-year-old baker living with a chronic condition known as Functional Neurological Disorder (FND), Ryan faces severe and unpredictable symptoms every day.

Despite this, his passion for baking and determination to deliver high quality cakes provides him with purpose, fulfilment and relief from the impact of what he faces.

Before launching his business three years ago, Ryan was a qualified PGA golf professional and worked all over the UK. His health deteriorated over several years and as a result of his diagnosis, he was forced to stop this profession.

Ryan describes his daily symptoms as disabling and severe chronic pain, including involuntary movement, non-epileptic seizures and paralysis, yet this has not stopped him from building a highly successful venture.

‘It is a celebration of summer itself’

With blooming gardens and a calendar full of celebrations during the summer months, Ryan believes there is one dessert that is emerging as the perfect centrepiece – the three-layer lemon and blueberry cake.

Combining the bright, zesty flavour of fresh lemons with the sweet juiciness of blueberries, Ryan says this elegant cake captures everything people love about summer – and you will be proud to tell others you made it yourself.

Whether served at a garden party, birthday celebration, afternoon tea or family barbecue, it offers a refreshing alternative to heavier desserts.

The cake’s appeal lies not only in its flavour but its striking appearance. Three soft layers of lemon sponge are stacked high, separated by silky lemon frosting and bursts of blueberry.

Finished with fresh blueberries, lemon slices and a dusting of icing sugar, it creates a show-stopping centrepiece that looks every bit as impressive as it tastes.

Pat-a-Cake Man recommends using fresh blueberries whenever possible to maximise flavour and texture. A touch of lemon zest in both the sponge and frosting enhances the citrus notes, creating a cake that is fragrant, irresistible and moreish.

Take a look at the recipe for Pat-a-Cake Man’s lemon and blueberry cake below…

For the sponge, you’ll need:

• 350g self-raising flour
• 350g caster sugar
• 350g unsalted butter (softened)
• Six eggs
• Zest of two lemons
• Juice of one lemon
• 200g fresh blueberries
• One tsp vanilla extract
• One tsp baking powder

For the buttercream, you’ll need:

• 300g unsalted butter
• 500g icing sugar
• Juice and zest of one lemon

To decorate, you’ll need:

• Fresh blueberries
• Lemon slices or curls

Method:

• Preheat your oven to 170°C fan.
• Spray your cake tins with baking release spray, which Ryan says is one of the best bakery shortcuts. It involves no greasing or wrestling with baking paper, you just spray and bake.
• Cream together the butter and sugar until pale and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Fold in the flour, baking powder, lemon zest, juice, and vanilla.
• Gently stir through the blueberries. A light dusting of flour on the berries helps stop them sinking.
• Divide between three sandwich tins and bake for around 25 to 30 minutes.
• Leave to cool completely before decorating.
• Beat the buttercream ingredients together until smooth and fluffy.
• Layer the cakes with buttercream, and decorate with blueberries, lemon pieces and any other chosen toppings.

Ryan offers the tip to wrap your cooled cake layers in cling film and freeze them for 30 minutes before decorating, as cold cakes crumb less and stack beautifully.

He also says to not overmix as it creates dense cakes rather than soft fluffy sponge. Once the flour goes in, fold gently.

For more information on Pat-a-Cake Man, or to let Ryan know you’ve tried out his recipe, visit the business’ website here.