So many of my experimentations are often due to the fact that I have an ingredient nearing it’s best before or use by date. Recently I had a pot of full fat natural yoghurt which hadn’t been used.
My recipe today is adapted from a recipe by Ruby Tandoh (Guardian) and has a strong bakewell type flavour going on, by being generous with the almond extract. Using some plump blueberries make a change from raspberries. Using yoghurt and oil instead of butter gives a very tangy, and moist bake – this lasted three days very well in an airtight tin. The quantities given make enough for a 2lb rectangular loaf tin, or two 20″ round tins. I made a sandwich type cake with blueberry and dark chocolate jam that I had in the cupboard.
- 100ml vegetable oil
- 3 medium eggs
- 1.5 tsp almond extract
- 160ml full fat natural yoghurt
- 200g caster sugar
- 280g plain flour
- 2 tsp baking powder
- 200g fresh blueberries
- Optional: blueberry jam for filling the round layers, icing sugar for sprinkling
- 2 x 20” round tins or 1 x 2lb loaf tin
- Grease your tin/s and preheat the oven to 180c fan (or equivalent).
- In a small bowl, whisk all of the wet ingredients together until combined.
- In a mixing bowl, stir the dry ingredients, and in another small bowl keep aside 2 tbsp of the mix to coat the blueberries.
- Stir the wet ingredients into the dry until no flour remains, then stir in the flour coated blueberries. This should stop them sinking to the bottom of the cake.
- Spoon into your tin/s and bake for 25-30 minutes, until golden brown and springy to the touch.
- Cool on a wire rack, and sieve over a light dusting of icing sugar before serving. If making two round cakes, blueberry jam (and whipped cream for an extra special treat!) can be used as a filling.