Saturday, January 19, 2013

Fancy doing something on Wellington Anniversary day....pick some blackcurrants from Wilton bush or Belmont reserve and go home make this exceptionally delicious cake and invite your pals around to eat it! Easy pezzy!

Blueberry and fennel cake
3 eggs
150mls of extra virgin olive oil or melted butter
½ cup of raw sugar
½ cup of honey
1 ½ cups of flour
1 cup of whole meal flour
1 Tablespoon of baking powder
1 cup of yoghurt
1 teaspoon of salt
1 teaspoon of crushed fennel seeds
1 full cup of blueberries or blackcurrants
How to make it!
Put all ingredients into a bowl except the blueberries
Gently fold together to form the cake batter
Put into a greased tin and place the berries on top
Bake in a pre-heated oven @ 150 c for 40 minutes
Test the centre with a skewer to check whether it’s ready
Dust with icing sugar.

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