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Ruby Tandoh's Blueberry yoghurt loaf cake

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.