Blueberry Yoghurt Cake

I thought I misplaced this recipe when a girl friend of mine asked me to email her the details, thankfully I have typed up the specifications on my blog as a "draft". So here it is, its perfect for a melbourne winter afternoon, in fact I think I am going to make it now. I have some raspberries that I might interchange in this.

Ingredients

1. 1 1/2 cups + 1 tablespoon plain flour, divided
2. 2 teaspoons baking powder
3. 1/2 teaspoon salt
4. 1 cup plain whole-milk yogurt
5. 1 cup sugar
6. 3 large eggs
7. 2 teaspoons grated lemon zest and a teaspoon of lemon juice (approximately 2 lemons)
8. 1/2 teaspoon pure vanilla extract
9. 1/2 cup vegetable oil
10. 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

Directions:

1. Preheat the oven to 175 degrees c. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. I prefer using a silicon mould for this cake, just ensure you adjust the time, usually takes 10 minutes less.
2. In a medium bowl, sift together flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. 
4. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. This will ensure that the colour doesnt run throughout the cake.
5. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
6. When cake is cool, dust with icing sugar serve with fresh berries and double cream if serving as a dessert.

You can interchange the blueberries with any other berries or fruit.

Raspberry Fangipane Tart

Note: Fresh dates, blueberries, strawberries, dessert figs or prunes, sliced apples or pears in place of raspberries. An alternative to orange is lemon rind

450g sweet short crust pasty (or for home made pastry see below)
1 cup frozen raspberries (alternatively use fresh raspberries or strawberries)
Icing sugar
Whipped or double cream
Almond slivers

Short Crust Pastry

1 1/2 plain flour

125 g butter, chilled and cut into cubes

1/2 cup icing sugar

3 egg yolks

1 tbs iced water

1. Place flour, butter and sugar in a food processor and in short bursts mix until mixture resembels fine bread-crumbs.
2. Whilst motor is on add egg yolks and water, until dough comes together. Turn dough into fkoured surface and bring together to form a ball. Flatten dough to look like disk and cling wrap and refrigerate for 1 hour.
3. If you dont have a convention oven setting you will need to blind bake. Preheat oven to 180º C roll out dough between two sheets of baking paper and line tray (30cm) with pastry refrigerate for a further 30 mins.
4. Line with baking paper and place weights , bake for 15mins.

Frangipane                                           
250g unsalted butter                              
1 cup caster sugar                                
1 teaspoon grated orange                      
3 eggs                                                    
250g almond mean                                
1/2 cup flour

1. Preheat oven on Intensive Bake at 160º C with baking tray placed on shelf 1 (bottom)
2. Cream filling: butter, sugar and rind until light and fluffy.
3. Beat in the eggs one at a time, fold in the almond meal and flour, mix well.
4. Spread frangipane evenly into pastry shell
5. Arrange raspberries and almond on top
6. Bake for 50 mins until set and golden
7. Cool tart in wire rack for 30 mins before removing from tin.
8. Serve tart dusted with icing sugar, serve with cream.

Serves 12.