I've been using buttermilk in my cakes recently, it never fails to make the sponge really light and fluffy. I won't bake a cake without it now!
This recipe from Apples for Jam by Tessa Kiros is a great way to use up any fruit you might have lurking around.
Makes about 12 slices
315g plain flour
3 tsp baking powder
90g caster sugar
250 ml buttermilk
60g butter, melted
2 eggs
1 tsp grated lemon zest
150g blueberries
freshly ground nutmeg
2 tbsp demerara sugar
Preheat an oven to 200oC.
Sift the flour and baking powder into a large bowl and add the sugar and a few grinds of fresh nutmeg.
Put the eggs into a bowl and whisk until light and fluffy.
Add the buttermilk, butter and lemon zest and beat together well.
Pour the liquid ingredients into the dry ingredients and mix gently until everything is combined. If you beat too hard your cake will be tough.
Spoon the mixture into a greased or lined tin.
Scatter with the blueberries then sprinkle with the demerara sugar.
Bake until a skewer poked into the centre of the cake comes out clean.
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