Thursday, 14 January 2016
Lemon and Blueberry Loaf
I baked for the first time in AGES at the weekend. It was probably an elaborate procrastination activity (assignment due in t -3 days) but I have no regrets. It was this lovely lemon and blueberry loaf from Ms. Cupcake's The Naughtiest Vegan Cakes in Town. I have wanted this book for so long and was kindly given it at Christmas.
I made this cake gluten-free because that's the only flour I had in - it was great but I think I will try it again with normal flour next time and see if the texture improves slightly. I can't quite put my finger on it but the sponge seemed slightly grainy, which I can only put down to the flour. Could be wrong, though! Even so I'd definitely make this one again - it was a perfect bit of sunshine on a rainy Sunday in January.
Here's my adaptation of the recipe:
You will need:
250g gluten-free self-raising flour (I used Dove's Farm)
150g caster sugar
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
220ml soya milk
120ml sunflower oil
2 tsp lemon extract (I used this one from Asda 'coz it's lovely!)
1 tsp vanilla extract
About 100g of blueberries with a few kept aside for decorating with
For the lemon drizzle:
I usually just make this up - tip some icing sugar into a small bowl and very gradually stir in some lemon juice a tablespoon at a time until it's smooth and a slow kind of runny consistency. Sorry there's no quantities but it's just how I do it. Testing as you go is actively encouraged - you could use a splash of soya milk to loosen it too, or some water.
Preheat the oven to 160C / Gas Mark 4. Line your loaf tin, I always use a liner like this.
Sift the dry ingredients into a mixing bowl and gently stir in the soya milk, oil and extracts until just combined. I always use a spoon for this rather than an electric mixer because over mixing can make a vegan cake stodgy. Gently fold in the blueberries.
Spoon into the lined tin and tap the tin on the counter to remove air bubbles before placing in the centre of the oven to bake for 30-35 minutes or so. When the cake is risen, golden and a skewer poked into the centre of the comes out nice and clean remove it from the oven and cool in the tin for 15 minutes or so before turning onto a wire rack to cool completely,
Meanwhile, knock up your lemon drizzle and chop a few blueberries (or leave them whole if you're that way inclined!). Once the cake is completely cool, dress that baby up and enjoy with a lovely cup of rosie lea! :-)