BOOK: Corrie has a Book: Twist by Colum McCann SCREEN: Caro has a Screen: Monsieur Aznavour FOOD: Corrie has a Recipe: Blueberry, Almond and Lemon Cake from Simple by Yotam Ottolenghi https://www.delicious.com.au/recipes/blueberry-almond-lemon-cake/cy6ehbic Ingredients (10) • 150g unsalted butter, at room temperature, plus extra for greasing • 190g caster sugar • 2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbs • 1 tsp Woolworths Vanilla Extract • 3 large eggs, beaten • 90g self-raising flour, sifted • 1/8 tsp salt • 110g ground almonds • 200g blueberries • 70g icing sugar Method • 1. Preheat the oven to 180°C (fan-forced). Grease an 11 x 21cm loaf tin and line with parchment paper. Set aside. • 2. Place the butter, sugar, lemon zest, 1 tbs lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry, it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin. • 3. Bake for 15 minutes, then sprinkle the remaining 50g blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. • 4. Cover loosely with foil and continue to bake for 25-30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely. • 5. Meanwhile, make the icing. Put the remaining 1 tbs lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on top of the cake will bleed into the icing a little, but don’t worry, this will add to the look.
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