It’s Bank Holiday Monday and I’m baking again in the glorious sunshine. Feels nice to be in the kitchen without a cloak of tiredness over me. Three mornings of lie-ins has certainly helped! So I decided today that I was going to ‘tackle’ this cake with blueberries in it. It was another really easy to make cake and I found myself using my index finger to wipe up the leftover cake mixture from the mixing bowl. Like. A. Very. Happy. Child.

The final product was delicious. I’m not sure Sabrina Ghayour does any bad cakes! I had a slice of this cake with a cup of tea. So nice (I’ll have to think of a better phrase than that, but it will do for now).

 

Ingredients

Serves 8 – 10

3 eggs

150g caster sugar

1 teaspoon vanilla bean paste

1 teaspoon almond extract

1 teaspoon lemon extract (alcohol-free)

50g desiccated coconut

175g unsalted butter, melted

175g plain flour

1 teaspoon baking powder

4 tablespoons milk

Generous handful of pistachio nuts

200g blueberries

Instructions  

Preheat the oven to 170oC (150oC), Gas Mark 3 ½. Line a 900g loaf tine with nonstick paper liner or baking paper.

 

Put the eggs, sugar, vanilla bean paste and almond and lemon extracts into a large mixing bowl and beat together until well combined. Add the coconut and mix well, then stir in the melted butter until incorporated. Add the flour, baking powder and milk and mix until smooth. Finally, stir in the pistachios, then gently fold in the blueberries.

 

Pour the batter into the prepared loaf tin and bake for about 1 hour, or until cooked through and a skewer or knife inserted into the centre of the cakes comes out clean. Remove from the oven, turn the cake out of the tin on to a wire rack and leave to cool. Serve in slices with a nice cup of tea.

 

Reference: Simply, Sabrina Ghayour, Page 227