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The method is as basic as they come: stir the ingredients together, spoon the
batter into the tin and, just under an hour later, remove the light,
blueberry-studded cake from the oven. I ve suggested almond oil for this cake
for its mellow flavour, but you can use sunflower oil, in which case you could
add an extra drop of vanilla extract, or even a splash of almond extract to add
depth.
Makes 1 loaf
75ml almond oil
125g full-fat natural yoghurt
150g caster sugar
2 large eggs
1 tsp vanilla extract
Zest of 2 lemons
210g plain flour
1 tsp baking powder
A pinch of salt
150g-200g blueberries
1 Preheat the oven to 180C/350F/gas mark 4. Grease and line a 20cm loaf tin.
2 In a large bowl, whisk together the oil, yoghurt, sugar, eggs, vanilla
extract and lemon zest. In a separate bowl, stir together the flour, baking
powder and salt. Pour the dry ingredients into the yoghurt mixture along with
the blueberries and fold the lot very gently together, taking care not to mix
any more than is necessary: overzealous stirring at this stage could result in
a tough cake later.
3 Pour the batter into the prepared loaf tin and bake for 50-55 minutes, or
until a small knife inserted into the middle comes out clean. Leave to cool on
a wire rack before serving.