75 ml Almond oil
125 g Full-fat natural yoghurt
150 g Caster sugar
2 lg Eggs
1 ts Vanilla extract
2 Lemons; zest of
210 g Plain flour
1 ts Baking powder
1 pn Salt
150 g Blueberries; up to 200 g
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.
Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a 20 cm
loaf tin.
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.
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.
