I’ve had a bit of a loaf-cake binge this weekend, making 3 different cakes in one morning whilst visiting my parents home. Quite simply, there kitchen is better than mine for baking. More room, more mess. Plus they have this cat, who could not be anymore gorgeous if he tried. This cake was made for my friend’s birthday and I really hope she enjoyed it.
175g golden caster sugar
225g white chocolate
8 cardamon pods
1 tablespoon of natural yoghurt
225g plain flour
2 teaspoons of baking powder
zest of 1 lemon
1. Grease a loaf tin with a little butter, followed by a dusting of flour. If possible, line the base of the tin with some baking parchment at this will make it all come out so much smoother. Nobody likes a cake stuck in a tin. Preheat the oven to 180•C.
2. Cream the butter and sugar together until lighter in colour and creamy in texture.
3. Measure out the flour and baking powder. Alternate between adding one egg, followed by about a quarter of the flour, followed by one egg etc. etc, until all the eggs and flour have been added to the mix. Stir vigorously throughout so you have a smooth, cake mix.
4. Add 1 tablespoon of yoghurt and the zest of one lemon to the cake mix and again stir through. Yoghurt is the golden secret to a really moist sponge, whilst adding a hint of lemon gives a little zing.
5. Crush the cardamon pods using a pestle and mortar until all the seeds have been released. Pick out the shells, then add the seeds to the cake mix and stir well. You really need to incorporate these evenly throughout the mix because a lot of cardamon at once can be a bit overbearing.
6. Chop 125g of white chocolate into little pieces and add to the cake mix, along with 100g of washed and thoroughly dried blueberries. Stir well and spoon into the tin.
7. Bake the cake for approximately 40 minutes. You may need to lower the temperature slightly after about 20 minutes, or alternatively give your cake a little foil hat. Check the cake is done by inserting a skewer into the centre and seeing if it comes out clean. This cake takes a deceptively long time to bake so beware, although if it is a little soggy in the centre with chocolate, oh well.
8. Once the cake has baked and cooled, melt the remaining white chocolate over a low heat. Flick over the top of the cake and wait to dry before wrapping.