THIS cake is light and airy and very delicious. You could make it with other berries, but the blueberries, which seem to be a bit cheaper this year, blend very well with the lemon curd. You can buy the lemon curd or make it. The recipe is very easy.
175 grams of softened butter, plus extra for greasing tin
100ml of unsweetened Greek yogurt
2 tablespoons of good quality lemon curd (see below)
3 eggs lightly beaten
zest and juice of 1 lemon, plus extra zest to serve, if you like
200 grams self-raising flour
175 grams caster sugar
1 punnet of blueberries (you need 85 grams in the cake. Keep the rest to serve if wished)
- Heat the oven to 160c
- Grease a 23cm loaf tin and line with baking parchment.
- Put the yogurt, the lemon curd, the butter, eggs, lemon zest, sifted flour and caster sugar into a large mixing bowl.
- Quickly mix with an electric whisk until the batter just comes together.
- Scrape half the mixture into the prepared tin.
- Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g of berries on top.
- Bake for 1 hr 10 mins to 1 hr 15 mins until golden, and a clean skewer inserted into the centre comes out clean.
- Cool in the tin, then carefully lift onto a serving plate to cool.
Sift 140 grams of icing sugar and stir in enough lemon juice to make a thick smooth icing. Spread over the top of the cake and decorate with lemon zest and lemon slices if wished. Serve with extra lemon curd and cream and the rest of the blueberries
This literally takes 5 minutes and is scrumptious.
75 grams of butter
1¼ cups of sugar
½ cup lemon juice
1 tablespoon of lemon rind
2 tablespoon of cornflour
- Mix butter, sugar, juice and rind in a suitable microwave bowl.
- Microwave uncovered on high for 2 minutes until melted, stir once during this time.
- Beat cornflour and eggs together. Gradually beat in ¾ cup of water.
- Whisk into the lemon and sugar mix. Microwave uncovered for 5-8 minutes, stirring 3 times during cooking.
- Pour into sterilised jars and seal while hot. This keeps for 2 months or so in the fridge
November 23, 2014
Thank you, Jan Cheshire, you continue to add to my Boys Only Cookbook. Your no-nonsense and precise recipes are gems.
My kitchen bible is The Presbyterian Cookery Book, born in 1895 though my edition
is a somewhat later model. Even so it is pre-metric which requires calculations
beyond my mental capacity, the preserves all call for pressure cookers which we don't
own and there is the absence of a microwave due to tight kitchen bench space.
The lemon curd will be a challenge but I am sure I will find a way through the maze.
Bob Middleton, Jeetho West