Summer is just around the corner, which means a plethora of fruits will be coming into season. However, if you’re bored with your regular sponge cake Baking, one chef has shared his take on a classic bake, promising it will be the ‘moistest’ cake you will ever make.
Private chef Andrew Richardson, more popularly known as Andrews in the Alps on TikTok, shared his recipe for a delicious loaf cake that will brighten up any summer weekend. He pimped up a traditional lemon cake with the addition of succulent blueberries, which he calls a “classic” combo. In a video from October last year, Andrew said: “This, I think, is the most moist cake I make. Just blueberries and lemon, classic combo.”
The method is fairly straightforward, but you will need some patience when it comes to the baking and cooling time. It’ll be worth it in the end.
Baking fans shared their enthusiasm for Andrew’s recipe, with Krissy saying: “I’m making this on sat for my grandpas birthday I can’t wait!”
Another suggested: “If you coat the fruits- ie. Blueberries in potatoes flour or corn starch- they want drop to bottom of the cake.”
Christina wrote, “I just made this and it was DIVINE!! Perfect flavor combo,” while Larina commented, “Just made this AND the salmon rice in less than 48 hours. I’ve never been this easily influenced. But not mad about it.”
So if you’re looking for a fresh bake to brighten up the sunny weekend, this is what you’ll need for Andrew’s recipe.
Method
Grease and line a two pound loaf tin with baking paper. Place the plain flour, caster sugar, the 100 grams of demerara, baking powder, and the lemon zest into one bowl.
In another bowl add the Greek yoghurt, vanilla, milk, sunflower oil and eggs. Then whisk the wet ingredients together.
Follow by whisking the dry ingredients. Then pour the dry ingredients into the wet ingredients, mixing until just combined.
Add in the frozen blueberries, incorporating together. However, avoid mixing too much as the blueberries will bleed.
Transfer the mixture to the lined loaf tin, topping with a sprinkling of demerara sugar. Bake in the oven at 190℃ (fan) for between 45 and 55 minutes.
Once the cake is cooked, leave to cool completely in the tin. Once cooked, transfer the cake to a wire rack.
Add the lemon juice and icing sugar to a small bowl, mixing until you get a thick consistency. Drizzle the icing over the top of the cake.
Serve and enjoy!