The Friday List
Welcome to the Harvest is one of the coolest sites I’ve seen in ages – and every recipe has now been bookmarked for future kitchen time; leading with these star anise and ginger plums then these quark and peach morsels with rosemary and cinnamon infused syrup (yep I know…sounds so good).
Simple butter and yogurt cake
This recipe is pretty basic but useful to know as it yields a delicious loaf that goes well with pretty much any fresh or poached fruit. This version did sink a little in the middle, but that was only because an impatient Tom Hansen opened the oven every five minutes or so while it was cooking.
250g unsalted butter, softened
1 cup caster sugar
2 1/2 cups self-raising flour
1/2 tsp baking powder
Finely grated zest and juice of one orange
3/4 cup natural (Greek-style) yogurt
Preheat oven to 180C and line a loaf tin with baking paper. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time and beat well between each addition. Fold through the flour, baking powder and lemon juice and zest and then the yogurt.
Gently spoon into the prepared loaf tin and bake for 35-40 minutes or until the cake is cooked through and just beginning to pull away from the tin’s sides. Let cool a little then serve in thick slices with a little extra yogurt and fresh berries.
Swap the orange with lemon.
Fold fresh chopped fruit through the batter before baking.
Ice with a tangy lemon glaze and finish with extra lemon zest.