Thursday, 30 August 2012

Let Her Eat Cake: Bramble & Lemon Loaf

There's nothing that says the end of August like the scratched arms and sticky lips of a good blackberrying session. That is not a euphemism. Blackberries are yummy picked straight from the bush, but are also awesome in this not-too-sweet cake.

This recipe started life as Dan Lepard's lemon butter cake from his RAD book Short & Sweet. It has changed a lot since then - I prefer yoghurt to condensed milk and I can't be bothered to faff around measuring lemon juice. And obviously Dan's lemon cake doesn't have blackberries in. Or a sticky blackberry syrup drizzled over the top.

If you're a maths geek like me you'll probably arrange your blackberries in a geometric pattern (kind of a cake spreadsheet). If you're a bit arty you'll probably scatter them freeform. Either way is fine and the result is totally worth the scratches.

Bramble & Lemon Loaf

You'll need:
  • 2 medium eggs, separated
  • 150g caster sugar
  • 100g melted unsalted butter
  • 100g plain yoghurt
  • Zest & juice of 3 lemons
  • 275g self raising flour
  • 150g blackberries (or as many as you can find on your local bramble bush)
Optional blackberry syrup for drizzling (leftovers are lovely in champagne!):
  • A few blackberries
  • 100ml water
  • 100g caster sugar
Make it!
  • Preheat the oven to 180c / gas 4. Grease and line a 19cm loaf tin.
  • Beat the egg whites with 50g of the sugar until they form a stiff white foam.
  • In a separate bowl, beat the egg yolks with the rest of the sugar, butter, yoghurt, lemon zest and juice.
  • Sift in the flour and fold through.
  • Gently but quickly stir in the fluffy egg whites.
  • Tip the batter into the loaf tin, it'll be quite thick and you might need to smooth it over. Push the blackberries into the top of the batter.
  • Bake for around 50 minutes, until cooked through. Leave to cool.
  • For the syrup, put the ingredients in a pan and boil for 5 minutes.
  • Drizzle a little syrup over the cake.

5 comments:

  1. I have blackberries in my garden! I'm going to use some to make this.

    ReplyDelete
  2. Hope this works as well with raspberries, we don't have blackberries in Norway!

    ReplyDelete
  3. I just finished making this and it's yummy! Also, foraging for the blackberries kept the kids happy for an hour.

    When the blackberries are unvailable, I think it would also be lovely with raspberries.

    ReplyDelete
  4. I'm definitely making this for the cafe on Monday!

    ReplyDelete
  5. Made this for my work - and it's gone within a day! Fantastic recipe. Thank you!

    ReplyDelete

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