Hello, remember me? It's been far too easy over the last few months to eat all the food and not share. But, excuses aside, if there was anything that was going to blow off my baking cobwebs, then no surprises it was going to be the return of the Great British Bake Off. And boy was it good.
Initially I thought the first 2 challenges were a little on the easy side. But then I remembered the small fact that I've never dared make a swiss roll, let alone mini ones, and that my fruit is forever sinking in my cakes.
And so, I decided to ease myself in gently and try challenge one, the fruit cake. Adapted from an old favourite of mine, this lemon and raspberry loaf probably would have underwhelmed Paul in terms of its simplicity. And also the small fact that I managed to burn the top, let the berries sink AND go completely overboard with drenching it with syrup! Otherwise, all in all a great tasting loaf.
L E M O N A N D R A S P B E R R Y L O A F
Makes one 2lb loaf
200g plain flour
2tsp baking powder
1/2 tsp salt
230g plain natural yogurt
215g caster sugar
3 eggs
zest of 2 lemons
1/2 tsp vanilla extract
120ml vegetable oil
200g fresh raspberries
80ml lemon juice
2tbsp caster sugar
- Heat the oven to 180 degrees and grease and line a 2lb loaf tin.
- Add the flour, baking powder and salt to a large mixing bowl.
- In a separate bowl, add the yogurt, sugar, eggs, zest, vanilla and oil and gently whisk until combined.
- Fold the wet mixture into the dry before gently adding the raspberries at the very last minute.
- Pour into the prepared loaf tin and bake for 45 - 50 minutes, until a skewer inserted into the middle comes out clean.
- In a small pan, melt the additional sugar into the lemon juice to make a syrup. Prick the top of the baked loaf with a fork and pour over the syrup whilst still warm.
Bake Off Bake Along:
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| Week 1: lemon and raspberry loaf |
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| Week 6: lemon pasteis de nata, egg custard tarts |
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| Week 8: treacle rum nicky tart |
