OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON LOAF CAKE RECIPE
Ottolenghi's simple yet irresistible Blueberry, Almond and Lemon Cake is an easy bake that won't fail to impress. With fresh fruity flavours, this classic loaf cake is the perfect accompaniment to your afternoon tea.
Provided by Yotam Ottolenghi
Yield Serves 8
Number Of Ingredients 1
Steps:
1. Preheat the oven to 180°C fan. Grease and line a loaf tin 11 x 21cm, and set aside.
2. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3–4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.
3. Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tin foil and continue to bake for 25–30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
4. Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don’t worry: this will add to the look.
VEGAN CHERRY BAKEWELL CAKE | TINNED TOMATOES
This vegan cherry bakewell cake tastes just like a cherry bakewell tart. It's easy to make, super soft and fluffy with the flavours of almonds and cherry.
Provided by Jacqueline Meldrum
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
Number Of Ingredients 14
Steps:
- Preheat the oven to 170c / 150c fan / 325f / gas mark 3 and line a 2 lb (900g) loaf tin.
- Measure the milk into a jug and add the vinegar or lemon juice.
- Add the flour, sugar, baking sugar, and salt to a mixing bowl and stir to combine.
- Now add the cherries and stir in to coat in flour.
- Add the almond extract and oil to the milk and stir.
- Add the wet ingredients to the dry ingredients and fold in until just combined. Do not overmix.
- Pour a third of the batter into the prepared loaf tin and top with dollops of raspberry jam, spaced out.
- Pour in another third of batter and top with more dollops of jam, before pouring in the rest of the cake batter.
- Bake for 1 hour and 10 minutes. Ovens and shelf position varies, so do check the cake after 1 hour. Insert a skewer or toothpick into the centre of the cake, if it comes out clean of batter (ignore jam), then it is ready, if it needs longer cover with foil and pop back in. Your cake may even need longer.
- Remove from the oven and leave to cool in the tin for 10 minutes before moving to a baking rack to continue cooling. Leave in the paper, as it will catch any drippy icing when you decorate the cake.
- Now to decorate the cake. Once it is completely cool, make up the icing.
- Add the icing sugar (confectioner's sugar) to a bowl and add the water a little at a time. You might not need it all. You want the icing to be thick but thin enough to drizzle.
- Drizzle the icing across the cooled cake, then scatter almonds across the top and add a few of the reserved cherries.
- Serve and enjoy!
Nutrition Facts : Calories 228.17, FatContent 9.07, SaturatedFatContent 1.34, CarbohydrateContent 32.73, FiberContent 1.58, SugarContent 8.19, ProteinContent 3.92, SodiumContent 69.53, CholesterolContent 0
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