The Irish Mail on Sunday - TV Week - - FOOD & DRINK -


225g (8oz) un­salted but­ter 220g (7¾oz) caster su­gar 3 large free-range eggs 300g (10½oz) self-rais­ing flour Grated zest and juice of 1 le­mon 350g (12oz) fresh blue­ber­ries Greek-style plain yo­ghurt, to serve Pre­heat the oven to 175°C/gas 4. But­ter and flour a 25cm (10in) spring-form tin. Line the base with greased grease­proof pa­per.

Beat the but­ter and su­gar un­til creamy, then add the eggs and continue beat­ing till light and fluffy. Grad­u­ally beat in the flour, le­mon zest and juice. Ar­range the fruit in a sin­gle layer in the pre­pared tin, then care­fully spoon over the cake bat­ter.

Bake in the cen­tre of the oven for 1-1¼ hours, or un­til a skewer in­serted into the cen­tre comes out clean and dry.

Re­move the cake from the oven and rest in the tin for 5 min­utes, then re­move from the tin.

Cool on a wire rack be­fore re­mov­ing the pa­per. Best eaten fresh with thick Greek-style yo­ghurt.

For the pas­try

For the crème patis­serie

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