I've had a busy few (read: five) months what with wedding cake season, so it was nice to find myself with a little time to bake something that wasn't a birthday or wedding cake a couple weekends ago. This little loaf was the result of some leftover birthday cake batter, yellow sticker reduced blueberries and the dregs of the many vats of elderflower cordial that fill our cupboards over wedding season. We took it to lunch with friends and ate it with strawberry ice-cream, which was just perfect.
I baked this baby loaf cake in the dinky little loaf tin I bought at the incredible E Dehillerin on a trip to Paris a couple weeks ago - it's very cute, but also rather small, so I've doubled the recipe to suit a regular sized 1lb loaf tin.
THE INGREDIENTS
4 eggs, weighed in their shells (this will be around 220g)
Equal quantities of:
Unsalted butter, softened
Golden caster sugar
Self-raising flour
1/4 tsp fine sea salt
Zest of 1 lemon
100g blueberries
100g blueberries
3 tbsp elderflower cordial
150g golden icing sugar
THE RECIPE
Heat your oven to 170°C, and grease and line the loaf tin with baking paper.
Cream the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating each egg in until smoothly incorporated before adding the next. Sieve in the flour and salt and fold to combine. Stir through the lemon zest and the blueberries (reserving a couple for decorating).
Spoon the mixture into your prepared tin and level the surface, then bake in the middle the oven for 30-45 minutes, until risen, golden brown and a skewer or knife inserted into the centre of the loaf comes out clean.
Use a cocktail stick or skewer to pierce little holes alls over the cake, then brush with 2 tbsp of the elderflower cordial. Leave to cool.
To make the icing, mix the icing sugar with enough elderflower cordial to make a thick icing. Add a tiny bit at a time to ensure the icing doesn't become too runny. Spread over the top of the cake, and decorate with the reserved fresh blueberries.
0 comments:
Post a Comment