I love autumn. The smell of decay, changing colours, crispness in the air in the morning, beautiful sunrise in the morning…aaahh. Always get really excited about this lovely season. And that’s the time of the year when I bake a lot. You have to get some love handles for the winter to keep you warm, and there is all this fantastic fruit and veg around. Brilliant! Recently I bought blueberries from Poland (ha! local to me) and I made a cake using what I found in my cupboards and fridge. Improvisation is the key to creation. So there it is. Enjoy.
1 and 1/2 glass of spelt flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
125 ml of natural yoghurt
1/4 glass of sugar
1/2 pack of unsalted butter (room temperature) or margarine.
3-4 spoons of vanilla essence
6 spoons of cinnamon
250 grams of blueberries
1. Mix flour, baking soda and powder together.
2. If butter is not room temperature, melt it. Wait until it cools down a bit. If it is room temperature, mix with sugar till it’s white and fluffy.
3. Add all the ingredients apart from blueberries to flour, mix well together. Leave it for 20 minutes on the side.
4. Coat blueberries with a bit of flour, add to the batter, mix gently. Butter the cake tin, pour the mixture into the tin, bake in 160 C for about 30-40 minutes. You can check if the cake is baked if you insert a toothpick (or simply wooden chopstick) in the middle of the cake and it comes out clean.
5. Leave it to cool, sprinkle with icing sugar.