This recipe is from The Great British Farmhouse Cookbook by Sarah Mayor. From the Yeo Vally Family Farm. Read my review of the book here.
It is a wonderful cake, the following sentence makes me snort a little bit because it’s not a sentence I’d thought I’d write.
Here goes: I made this cake and took it to my Women’s Institute meeting and it proved very popular.
A few short years ago I was standing on a table at 5 am dancing to David Morales and now I’m baking cakes for the WI and I like it.
Anyhow, I digress. Firstly, can I point out this is a cake to have with a nice cup of tea. There is no actual tea in the cake (I read the ingredients and instructions twice because I thought I was missing something).
Raspberries and lemon are a gorgeous combination an alternative could be blackberries or blueberries.
You will need a 900 kg loaf tin, some non-stick baking paper and tin foil.
Makes one 1kg loaf (enough for a lot of WI ladies)
250g plain flour
2 tsp baking powder
115g soft butter
255g caster sugar
finely grated zest and juice of 1 large lemon
2 large free range eggs
100g wholemilk natural yoghurt
25g ground almonds
200g fresh raspberries
100 granulated sugar, plus extra for sprinkling
Peheat the oven to 108c/Gas 4. Grease and line a 900g loaf tin with baking paper.
Sift together the flour, baking powder, salt. Put to one side.
Cream together butter and caster sugar in a large mixing bowl, until pale and fluffy. This takes around 5 minutes depending on how much your arms can cope with, it took me longer. A bit of energy from the elbow helps. Beat in the lemon zest, then one egg. Add a table-spoon of the sifted flour with the second egg. Then fold in large spoonfuls of the sifted flour and the yoghurt into the mixture. Mix until smooth. Finally, fold/mix in the ground almonds. I switched between a wooden spoon and a whisk.
Bake for 45-50 minutes, the cake should be browned. Cover with foil and bake for 20-25 minutes.
A skewer or knife poked into the middle should come clean.
Leave to cool for 5 minutes.
Mix the granulated sugar with the lemon and pour it over the top of the cake. (it looks like a lot of sugar and mixture but the cake absorbs it). Leave it to soak for a further 5 minutes.
Remove from the tin and allow to cool.
Sprinkle the top with a little bit more sugar. Pop the kettle on make a nice cup of tea and enjoy with a fat slice of cake.
I think David Morales would love this cake as much as the women of the WI.