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Desserts
Yogurt Loaf Cake with Black Blueberry and Lemon
A yogurt loaf cake is the most forgiving cake there is: it puts up with approximate measuring and stays soft for days. Here Minnelea Extra Black Blueberry Jam goes in by the spoonful, tossed first in a teaspoon of flour — the trick that stops it all sinking to the bottom. Lemon zest in the batter, flaked almonds on top.
Method
- Heat the oven to 170 degrees (340°F), conventional setting, and line a 24 cm loaf tin. Toss the 120 g of jam destined for the batter with a teaspoon of flour: it is the simplest way to stop it sinking to the bottom as the cake bakes.
- Whisk the eggs with the sugar for 5 minutes, until pale and voluminous. Pour in the oil in a thin stream while still whisking, then add the yogurt, the lemon zest and the juice.
- Sift the flour, baking powder and salt over the mixture and fold them in with a spatula, stopping as soon as the dry flour disappears. Overworked batter turns rubbery.
- Pour half the batter into the tin, dot the floured jam over it in spaced spoonfuls and cover with the remaining batter, levelling it gently.
- Add the remaining 40 g of jam in small dots across the top and drag a skewer through it once only, in an S-shaped movement. Every extra pass mixes the colour in rather than drawing with it.
- Scatter the flaked almonds over the whole surface: they toast as the cake bakes and give the crunch a loaf cake otherwise lacks.
- Bake for 45 minutes. Do the skewer test well away from the veins of jam, or it always comes out wet and misleads you. If the top colours too soon, cover with foil after half an hour.
- Let the loaf rest in the tin for 15 minutes, then turn it out onto a rack and let it cool completely before slicing.
Minnelea products for this recipe
The preserves used in this recipe.
• The teaspoon of flour tossed through the jam is the step that decides between veins suspended in the crumb and a sticky layer welded to the bottom.
• Do the skewer test away from the veins of jam, or it always comes out wet and you end up overbaking.
• One pass of the skewer across the top: a second turns the pattern into a uniform colour.
• Storage: under a cake dome, 4 days. It freezes in slices, individually wrapped, for up to two months.
• Allergens: gluten, eggs, milk and dairy (yogurt), nuts (almonds). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: with plant-based yogurt and no eggs (replace with 100 g grated apple and an extra 20 ml of water) it stays soft but rises less. With certified gluten-free flours the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination.
• FoodPairing — the three pairings we scored: lemon 9/10, almond 8/10, vanilla 6/10. Lemon won: its acidity keeps a yogurt batter awake where it would otherwise fall flat, and it shares with black blueberry the fresh notes the oven tends to mute. Almond stays in the recipe anyway, on top, where it does the job of crunch; vanilla would sweeten without adding anything.
• Plating: a tall slice standing up with the purple vein in view, fresh blueberries barely hinted at, a dusty-blue napkin. Diffuse natural light.
A Minnelea recipe built around our Extra Black Blueberry Jam, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.
• Do the skewer test away from the veins of jam, or it always comes out wet and you end up overbaking.
• One pass of the skewer across the top: a second turns the pattern into a uniform colour.
• Storage: under a cake dome, 4 days. It freezes in slices, individually wrapped, for up to two months.
• Allergens: gluten, eggs, milk and dairy (yogurt), nuts (almonds). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: with plant-based yogurt and no eggs (replace with 100 g grated apple and an extra 20 ml of water) it stays soft but rises less. With certified gluten-free flours the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination.
• FoodPairing — the three pairings we scored: lemon 9/10, almond 8/10, vanilla 6/10. Lemon won: its acidity keeps a yogurt batter awake where it would otherwise fall flat, and it shares with black blueberry the fresh notes the oven tends to mute. Almond stays in the recipe anyway, on top, where it does the job of crunch; vanilla would sweeten without adding anything.
• Plating: a tall slice standing up with the purple vein in view, fresh blueberries barely hinted at, a dusty-blue napkin. Diffuse natural light.
A Minnelea recipe built around our Extra Black Blueberry Jam, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.