This delicious cake has been inspired by my friend Winnie who lives in Lacey, Washington, USA with her family. When I visited her in 2019, I had enjoyed picking and eating plenty of blueberries and other produces from her garden which she lovingly tends to. I make this cake often when blueberries are in season in Perth. It has lots of healthy ingredients. Not too heavy, not too sweet. Winnie and I went to high school together in Hong Kong and we've kept in touch over the years in spite of distance apart.
Serves 8-10
INGREDIENTS
- 300g / 10oz fresh blueberries
- 1 tablespoon plain flour, to toss with blueberries used for inside of the cake
- 1 cup caster sugar
- ⅔ cup vegetable oil
- 2 eggs
- 1 tablespoon grated lemon rind
- ¼ cup lemon juice
- 1 cup plain Greek yoghurt, plus extra for serving
- 335g / 12oz plain flour
- 4 teaspoons baking powder
- pinch of sea salt
- icing sugar for dusting
METHOD
- Grease a round 23cm / 9" springform or loose-base cake pan, line base and side with baking paper.
- Set aside ⅓ of the blueberries for topping the cake. Toss remaining blueberries in 1 tablespoon of flour in a bowl.
- Whisk together sugar, oil, eggs, lemon rind, lemon juice and yoghurt in a large bowl.
- Add flour and salt to the mixture. Sprinkle over baking powder. Whisk all ingredients until just combined.
- Gently stir through blueberries (including the flour). Pour into the pan. Top with remaining blueberries.
- Place in a preheated 160°C/320°F oven and bake for 50 minutes. When a skewer inserted into the centre of the cake comes out clean, it is done.
- Let the cake rest in the pan for 10 minutes before removing it to cool completely on a rack.
- Dust the cake with icing sugar. Serve with a dollop of yoghurt on top of each slice.
Source (with adaptations): Nagi's Recipetineats
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