Wednesday, May 15, 2013


Blueberry and Orange Cake
I have a tendency to see what I've got in the press, then bake with it. Even for important things like my sons' Dad's birthday cake ... Still, blueberry and orange sound like a good match, don't they? And, it turns out, they are. This cake has a lovely childhood taste - sweet in all the right ways.

125g caster sugar
100g self-raising flour
75g spelt flour
125g butter or marg
pinch of salt
zest of 1 orange
50g blueberries
2 eggs
2 tblsps cow's or soya milk
juice of 1/4 of an orange (2 tblsps)

30g icing sugar
juice of 1/4 of an orange (2 tblsps)

Orange drizzle

·        Preheat oven to 180˚C
·        Grease and line a 2lb loaf tin
·        Zest and juice the orange
·        Cream the butter and caster sugar
·        Add the eggs and zest and beat well
·        Add flour and salt and fold in completely
·        Mix through the milk and OJ
·        Mix through the blueberries
·        Pour into the cake tinand flatten the top
·        Bake for 55 minutes or so, until golden on top, make sure it is cooked through with a cake tester/skewer
·        Make the syrup while the cake is cooking by gently heating the orange and icing sugar until the sugar is melted
·        Using your skewer, puncture the top of the cake and pour the syrup evenly over the cake
·        Cool completely in the tin. Serve on its own, or with plain yogurt or ice-cream. Yum!

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