Student kitchens
Easy, delicious, healthy(ish) recipes that won’t own your budget.Archive for cake
Fiery red Christmas
I couldn’t help but notice that red is this year’s Christmas colour (yes, sadly I have made it to the mall more than once in the last week), and so I’ve prepared a little red food porn feast for you. Or at least, I like to think the pictures are pretty. Plus, I think they sum up the summer Christmas thing we’re experiencing. Totally untraditional sounding, and so is the food below, but it doesn’t stop me from feeling festively fabulous because I can finally wear pretty flowing skirts and need to slap on sunscreen and sunnies from all the sunlight. But anyway. I know you’re busy. Whether you choose to make any of the following treats, all I hope for you is that you thoroughly enjoy your Christmas feasting experience, red or not. Enjoy the hours of preparation, or if it’s a simple salad that was thrown together at the last minute, savour every drop of flavour. I don’t mean to go all thanksgiving on you, but since getting into gardening this year, I’ve truly begun to relish my food with new vigour. Happy holidays, and best wishes for the approaching new year.
This could not be any simpler, but is so refreshing (I hear Christchurch will have a sunny, warm Christmas for once, and I am already dithering over whether I should go for a short dress or short shorts…decisions decisions). Simply chop up tomatoes, rip up some basil and if you have some, some flat parsley, sprinkle over some extra virgin olive oil, salt and pepper, and tada! Pretty summer Christmas in a bowl. Teamed up with a bowl of chopped cucumber, fresh dill, squeeze of lemon juice, olive oil and black pepper, these will add colour, vitamins, and a cool calm respite from the BBQed meats at mealtimes. If you’re feeling a bit alternative:
Light and ridiculously crisp kale chips. Preheat oven to 180C (350F), tear up kale into bite sized pieces, brush with oil, sprinkle with salt, and bake on a single layer for about 5-10 minutes. You can do two trays at a time too. Kale is not exactly a supermarket staple though, you either need to grow it (grows well in winter, so you can plant it now), or head to the farmer’s market to pick it up. Stupidly healthy stuff, and the Kale chips looks ever so Christmasy sitting next to some tomatoes, or even as a bed for some kind of savoury treat.
Do I really need to tell you to scoff as many berries as you possibly can?
These mini cheesecakes ended up sinking, and like a lot of Christmas desserts, seemed to go sadly wrong. But don’t panic. Christmas is not for panicking, remember? You probably don’t remember, but in any case, use a little innovation and soon everyone will be asking why you didn’t flunk that cheesecake on purpose in the first place.
And finally, if you’re feeling domestic, or for some reason you’ve invited a whole bunch of people allergic to berries and have punnets to dispose of within days…make this candied fruit/jam like concoction (who cares really what it ends up as, they both taste fabulous) and throw it over any cakes that were a little too dry, or even plain sponges or your favourite vanilla cake recipe. If you’re short on the berries, throw in some chopped rhubarb stalks. If you’re feeling particularly luxurious, add in a split vanilla bean (or half if you’re not making much). All you need is a large handful of berries (or a mix of berries and rhubarb), a splash of water if you want it more syrupy, and about a cup of plain white sugar. Throw it all in a saucepan and let cook on low heat for about half an hour to an hour, stirring every now and then, until the whole thing is syrupy and heavenly. Your kitchen will now smell like a million dollars.
And any syrupy stuff you have spare is absolutely delicious on ice cream, dissolved in hot water as a tea, or drizzled on french toast the next morning.
Now remember to share! Have a fabulous day :)
Endorphin rush – flourless chocolate cake that still resembles cake
It’s nearing the end of Univeristy holidays (for me anyway), and it was also Will’s birthday yesterday, so I ruffled through the dessert recipe folder to find something sugary that would cheer us up. Even after biking into a headwind to get to Slack’n'Slave for the ingredients, buying full price unsalted butter (which only comes in the best butter and worst kind of butter), separating 5 eggs (I still have some hair left! Mainly because I didn’t want to get egg in my hair though), and realising I couldn’t make dinner because there was a cake in the oven at a low temperature for the next hour…this cake was worth it.
Hopefully, because you’ve been cooking at home over the holidays, you’ve saved up a bit…yes? Yes…because this cake isn’t recession material, you see. The hearty dose of eggs and chocolate and and ground almonds make this one hell of a treat. If I hadn’t just spent most of my dollars on Will’s birthday presents, I would havebought proper chocolate for this cake, because due to how much there is in it, you’ll actually taste the difference.
As you can see, it’s also preeeetty. Unlike many a flourless chocolate cake, this still has a cakey crumb, but with a mixture of gritty (from the almonds) and silky, smooth moistness. It’s so rich, in fact, you may want to make this cake with more than one or two people in mind – a relatively small slice will satisfy even hardcore chocolate fans. It’s up there with Clare’s chocolate guinness cake and the Tia Maria cake I made a while ago. While it’s a little finickier (what with the separation of eggs and all), it’s all worthwhile.
Flourless chocolate torte
found on Taste
makes a thick 8″ or 9″ cake
250g dark chocolate (60% gives a regular chocolate cake level of bitterness, so if you like dark chocolate cake, best to go 72%)
150g butter
5 eggs at room temperature (important!), separated
1/2 c icing sugar
1 1/2 c ground almonds
1/2 c raw, white or caster sugar
Melt butter on low heat in a small/medium saucepan. While butter is melting, roughly chop chocolate. Once butter is fully melted, turn off heat and mix in chocolate (at this stage you can mix it a little to get it started and prep your other ingredients while the heat from the butter melts the chocolate). Make sure you don’t cut corners by heating the chocolate, or it will taste burnt and will RUIN the cake *gasp*
Set yolks aside in a small cup or similar, and separate egg whites into a large bowl (I tried to find a video, but they were really more moronic than useful, so I have a litte written thing on it below if you’ve never done it). Beat egg whites (you want an electric beater for this, trust me), gradually adding the caster sugar, until the mixture is smooth and glossy. When you stop the beaters and bring them out of the mixture, they should form sort of stiff peaks (that fall over, but they’re peaks nonetheless).
Mix chocolate into butter until fully incorporated, smooth and glossy. Add egg yolks, icing sugar, and ground almonds, and mix until fully incorporated. Preheat your oven now to 150C or 300F.
Fold the chocolatey mix into the egg whites, being careful not to beat (you want to keep as much air in as possible), until the mixture is uniform (do not keep mixing after this point). It looks pale now, but don’t worry, the insides will darken during cooking.
Generously grease an 8″ or 9″ springform cake pan, and dust with cocoa (optional), tapping the edges and rotating the pan so the cocoa sticks to the butter. This cake will stick, but if you let it cool completely, it will be possible to take it out without the whole thing falling apart (I did say it was moist!)
Scrape cake batter into the pan, and pop in the lower middle rack of your oven. Let cook for at least an hour, up to an hour and about ten minutes for the 8″ version (which is thicker). When removed from the oven, the center should not wobble, but it will be very soft (gently press the cake in the middle and it should spring back).
Once cooked, let the cake cool in the tin until the cake sinks down a little (about half an hour). Run a knife around the outside of the cake (between the cake & tin sides), and remove the ring. Let cool completely (it’s only a few hours of torture, but it’s very important if you don’t want your cake to fall apart) before dusting with icing sugar and serving with fresh fruit on the side :)
Emily’s chocolate cake…so so easy, with simple ingredients too!
I’ve had my fair share of vegan chocolate cakes, and let me be honest…not a single one surprised me, in a good way anyway. Usually the recipes I see have ingredients I simply don’t keep around, and the cakes that I’ve had from various places have been either rubbery, have a really overwhelming chemically taste in my mouth, or are overly moist to compensate for the lack of, well…butter and eggs I suppose. So. I wasn’t expecting great things with this recipe I got from Emily, but it looked so simple, and I had all the ingredients, that I figured it couldn’t be that bad to try. And if there’s a cake that lends well to being vegan, it really is chocolate cakes – many mudcakes use oil over butter, and don’t have that many eggs in them.
When I first poured my icing over, there was a little disaster:
I’d been too hasty…and well…you know what happens when you pour icing over a still-warm cake… Fortunately, I was still rather eager to try some, so out came the knife:
I have to say… I was rather impressed. In hindsight (because I had some the next day), I prefer the cake cold, the next day (it tastes a lot more chocolatey). Thankfully this is a cake that also lasts well for more than a day… the effort to reward ratio is pretty favourable really! I made a simple Tia Maria glaze, but you could just use normal vanilla icing (recipe below)
Emily’s vegan chocolate cake
recipe adapted to make one 8″ cake
1 1/2 c plain flour
1 c sugar (pref. raw or a mixture of light brown + white)
1/4 c cocoa
1 tsp baking soda
1/2 tsp salt
3/8c vegetable oil
1 Tbs lemon juice or white vinegar
1c room temp. water, weak coffee or tea
1 tsp vanilla extract
Frosting (I didn’t use this one Emily provided as I didn’t have the marg or soy milk, but feel free to if you do have them.)
1/2 c margarine
2 c icing sugar or caster sugar
1 Tbs vanilla extract
2 Tbs soy milk
1/4 c cocoa
dash salt
Tia Maria glaze
1 c icing sugar
2 Tbs Tia Maria or desired liqueuer, or 1 Tbs vanilla extract
several Tbs water to reach desired consistency
Cake instructions:
-Preheat oven to 170˚C (350˚F).
-Mix the dry ingredients together in large mixing bowl. With a spoon, make three indentations in dry mixture; 1 small, 1 medium, and 1 large.
-Pour oil into large indentation, vinegar into medium, and vanilla into small.
- Add the water and mix (do not over beat).
-Pour mixture into cake pan, or if you want to make cupcakes, makes about 12 cupcakes.
-Bake for about 45 minutes or until a toothpick can be inserted and come out clean.
Chocolate Frosting:
-Use margarine at room temperature
-Place margarine in a bowl and blend until soft and creamy
-Add rest of ingredients and blend
-Spread on cooled cake
Tia Maria Glaze:
Wait until cake is cold. Mix icing sugar and Tia Maria together, until it forms a thick paste. Add 1 Tbs water at a time, mixing at each addition to get your personal desired consistency. I like more of a glaze (picture below to illustrate). You can add about a teaspoon of cooking oil to keep it from forming a “crust” as quickly, if you’re making the icing in advance, but generally, don’t leave it in a bowl for more than an hour.
Three-sugar cake
I know it sounds weird, but I’m actually very fond of cakes that have no butter. Well, this one at least – it’s dense, moist, and springy, and doesn’t turn into a hard, crumby block the next day. It doesn’t use a drop of butter, which means no beating, or melting in another pan or bowl (agh, more washing). It’s quick, easy, adaptable to just about any kind of cake, and not a hassle to wash up after – the first bowl just needs a rinse.
I doubled the recipe, so these slices were from the small loaf pan I used (I had some yogurt that needed using). Obviously, I didn’t make this up, but it was adapted from Ariela’s Almond Orange Flower teacake. I ran out of ground almonds and felt like something healthy(ish), so I used stoneground organic flour, and different sugars (dark ones that reserve their nutrients). In any case, I’d love to see more permutations – so adapt away.
Simple three sugar cake
makes one 8″ round cake or 1 loaf (9×4x3 pan)
1 1/4 c plain white flour (ideally stoneground)
2 tsp baking powder
1/4 tsp salt
1c plain, natural (preferably mild) whole milk yogurt or sour cream
1/3c raw sugar, 1/3c dark brown sugar, 1/3c white sugar
1 tsp vanilla essence
3 large eggs
1/3 c oil
icing sugar, for dusting
Preheat oven to 180C or 350F. Whisk flour, baking powder and salt in a medium bowl to combine. In a separate medium large bowl, whisk yogurt, eggs, sugars and vanilla together to combine (try to get rid of big lumps of dark brown sugar). Gradually mix in the dry ingredients to the wet ingredients, until uniformly moist. Fold in the oil until batter is uniform.
Grease loaf tin or springform cake tin, and pour batter in. Pop in the middle rack of your oven and let bake for about 40 minutes, or until a skewer inserted comes out cleanish. Let cool in pan until warm before serving. Can be served the next day, and can last for several days if kept covered.
EDIT: Check out Carson’s version with a yogurt marmalade glaze!
Carrot cake
I can’t believe I hadn’t made a carrot cake before this, but I think this might become more of a regular feature at the flat. There was a little cheating in using a food processor (which I like to think contributed to the dates being more evenly distributed throughout the cake), but you can very easily just use a whisk and bowl (which will probably save you cleaning up a million parts). The great thing about this cake is that it’s got carrots and fruit in, so you’ve got plenty of goodness in every bite. A great morning tea!
The recipe is out of “Combined,” a local cookbook full of family recipes. Kudos to Abby Taylor and Caren Butler for the recipe – this cake is also served at the Empire cafe on Madras Street. The only thing I’d caution about this cake is that it really does taste more like a banana-carrot cake. I suppose you could experiment adding more carrot, and taking out the banana, if you don’t like banana cake.
Carrot cake
makes one 8″ cake
1/2c raw or brown sugar
1/2c vegetable oil
1 tsp vanilla extract
2 eggs
1 banana, mashed
1 c firmly packed grated carrot (125g)
1/2c – 1c chopped dates, soaked in hot water (or 1/2c drained crushed pineapple)
3/4c self raising flour (or 3/4c + 1tsp baking powder)
1/4 tsp salt
1/2 tsp baking soda
1/4c coconut thread
1 Tbs ground cinnamon
1 tsp ground mixed spice/allspice
Cream cheese icing
This is pretty soft and not “grainy” like most icing…but use whatever you feel like!
1c (250g) cream cheese, softened (heat on low microwave setting for about 5 mins to start)
50g butter, melted
1/2c caster sugar
fine zest of 1 lemon
Preaheat oven to 175C (350F). Whisk sugar, oil and vanilla to combine. Beat in eggs one at a time until creamy and slightly frothy. Add carrot, banana, and drained dates, then add flour, salt, baking soda, coconut and spices. Stir to combine, and pour into an 8″ springform cake tin or large loaf pan and bake approx 30-40mins, until a skewer inserted into the center comes out relatively clean. Cool completely before icing.
To make icing, beat all the ingredients until creamy (you want a proper beater for this). Top the cake with the icing, and garnish with chopped or sliced nuts.
The recipe also works for muffins – just decrease cooking time, and check every 5 mins according to your muffin tray size.
A cheater’s Tiramisu
Tiramisu seems like a bit of effort, and not particularly cheap when you consider the price of mascarpone these days. So I decided I’d make one basically out of all the stuff I already had in the fridge, without getting my hands all eggy (in fact, without any eggs at all), and shortcutting as much as possible while still using many thing from scratch (like the leftover sponge I’d made with 4 yolks leftover from that almond tart…heheh)
This should satisfy your tiramisu cravings without needing to run to the shops, and it’s pretty easy and cheap too. To make it extra appealing for your guests, make individual tiramisu in large wine glasses or any nice clear glasses.
Cheater’s tiramisu
makes one small glass bowlful with two sponge layers
Sponge, courtesy of Taste: (this is a less fluffy dry sponge due to the lack of egg whites but requires no butter. It works fabulously in tiramisu as it doesn’t just go soggy and disintegrate!)
Preheat oven to 180°C. Beat 4 egg yolks, ½ cup white sugar and 2 Tbsp water until light and frothy. Gently fold in ¾ cup self-raising flour (3/4 c flour + 1 tsp baking powder). Pour into greased 20cm/8″ cake tin (it won’t look like much, but will quadruple in size!). Bake for 19-25 minutes or until a skewer comes out clean. Cool in tin for 10 minutes. Remove from tin and cool on a wire rack.
For optimum use for Tiramisu, use the next day. Try not to use the above method with store bought sponge cakes, as they are often too airy and will disintegrate – if you must buy sponge, get proper sponge fingers. Cut half the cake into 2cm thick slices and cut again to create 2″ long fingers. If using all the sponge (to make 4 layers), double the ingredients below.
250ml whipping cream (real stuff)
3-5Tbs sweetened condensed milk
1/2 tsp vanilla extract (optional)
splash of Tia Maria or similar coffee liqueur (If you have Baileys, why not?)
6-9 squares dark chocolate or 2Tbs cocoa + 1 Tbs icing sugar if you’re a bittersweet fan
2-3 Tbs coffee (liquid), cold (optional – remember more liquid makes sponge prone to getting soggy, so if using a liquidy custard it’s best to skip this)
Whip cream and vanilla extract until thick and cream holds its shape well.* Fold in splash(es) of Tia Maria, then fold in sweetened condensed milk 1 Tbs at a time to achieve desired consistency (if you want the cream thick, only add a little condensed milk, for a more liquidy custard, add more condensed milk). Set aside.
Lay sponge fingers down in a glass bowl with flat bottom. Drizzle with 1 Tbs coffee. Pour over 1/2 the custard (or 1/4 if you’re doing 4 layers). Grate half the chocolate over the custard layer (or sprinkle mixed cocoa and icing sugar), making an even layer. Repeat layering. Refrigerate for about 2 hours before eating.
*Tip: Use a round bottomed bowl for whipping cream that has high sides, to prevent getting cream splatters everywhere.
Rhubarb almond cake
Lisa over at Spicy Ice Cream posted a recipe for a rhubarb and almond crumb cake, which was perfect for me as the rhubarb plant outside had several stalks (just not enough for a proper rhubarb crumble) just screaming to be used in something sticky and sweet. To reconcile my pangs for rhubarb with the fact that I had a byo dessert evening that night, I whipped this up, and surprisingly, it’s not harder than any other basic cake recipe, but it has a lovely almondy nutty flavour and doesn’t require any icing but still looks pretty (important for people like me who aren’t avid icing makers). It’s relatively dense and moist, but not so much so that you can’t quite finish your slice. Non-pretentious, easy, and a little different. Just my kind of cake! It also makes great muffins, just adjust the cooking time to 20-30mins.
Rhubarb Almond Cake
makes one 8″ cake
125g butter, softened
1c raw sugar + 1/2 c extra for topping and syrup
3 eggs
2 tsp baking powder
2 tsp ground cinnamon (optional)
3/4 c ground almonds/almond flour/almond meal
1/2 c plain natural unsweetened yoghurt (greek style is best)*
1/4 c water*
1 1/2 tsp vanilla extract
1 c rhubarb, cut into 2cm pieces
1/2 c sliced almonds
* or use 3/4c milk instead
There are two options with your rhubarb (I did two little muffins to test this out):
1. You like your rhubarb sweet: before starting, put rhubarb in a small saucepan with about 1/2c water and 1/2c raw sugar and set to boil on low heat for about 20 minutes (you can make the cake during this time). Your rhubarb won’t be reddish in the final product.
2. You like your rhubarb sour: put straight into the cake before baking. Your rhubarb will be reddish in the final product.
Preheat your oven to 160°C, with rack in center. Line the bottom of an 8″ springform cake tin.
Beat butter and sugar until creamy in consistency. Beat in eggs one at a time, incorporating well after adding each. Sift in flour and baking powder, and alternate with mixing in yoghurt, water, vanilla and ground almonds to the sugar/butter/egg mix, starting and ending with adding the flour mixture. Fold through until just incorporated – do not continue mixing once incorporated. Spoon micture into cake tin, then scatter over rhubarb and swirl in lightly. Scatter over sugar and sliced almonds. Pop in the oven and let bake for about one hour, until a skewer comes out clean and the top is golden (don’t let it get properly brown unless inside is uncooked).
Cool for ten minutes before removing from tin. Serve with proper vanilla ice cream. Best served warm or just cooled.
Garnished with feijoa flowers in above picture.
Chocolate Tia Maria Cake, inspired by Joy
Might I just mention how much I love Joy The Baker? In fact, I don’t know why I don’t have her in my links section… That has now been fixed! Anyway…her Mocha Rum cake recipe (adapted from Gourmet) had been dwelling in my bookmarks for a while before I finally mustered together some 60% dark chocolate (the magic number in my opinion). Unfortunately, I don’t have any rum, but I did have Tia Maria (a coffee liqueur). If you’re going to splash out on some decent liqueur, Tia Maria is well worth the investment. It goes well in cold milk, coffee, Tiramisu, ice cream, yoghurt (yes, that’s right), cakes, brownies, and anything else that you want a decadent coffee aroma in. So here is Joy The Baker’s Mocha Rum cake adapted with Tia Maria…with lots of photos, because it was a gorgeous cake (inside and out), and I don’t often brag.
Chocolate Tia Maria cake
makes a thick 8″ round cake
1 1/2 c flour
3/4 tsp baking soda
1/4 tsp salt
170g good-quality dark chocolate, chopped (60% is good if you like bittersweet chocolate, if not, use 45%)
170g unsalted butter, cut into pieces
1/2 c Tia Maria
2/3 c water
1 1/8 c granulated sugar (raw is fine)
2 free range eggs
3/4 tsp vanilla
Dark ginger pear cake (NZ student edition)
Caviar and codfish posted a recipe from Gourmet (October 08 edition) and the photos demanded a bookmark. I finally got around to making this (stunning) cake, which stayed dense and moist for 3 days (Will and I ate the whole thing, as Clare and Andre kept getting stuffed with food at her parents’).
I used canned pears (shhh) and ground ginger, because fresh ginger is expensive and seems to just go off whenever we get any (I’m not much of a ginger user unless it’s in baking) so I’ve devised a recipe that has a ground ginger substitute. Also, without the need for some mystery molasses that isn’t blackstrap or robust).
1 1/2 c flour
1/4 c wheatgerm (if you like texture)
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp mixed spice
1/4 tsp salt
113g unsalted butter
1/2 c water
1/2 c dark brown sugar
1/4 c molasses (I used blackstrap)
3 large free range eggs
1 peeled and chopped pear (or equivalent canned)
Read the rest of this entry »
Jamie’s olive oil cake made even easier!
64 sq ft Kicthen’s recipe has been sitting in my bookmarks for a wee while now. The first time I tried I halved the recipe to make a loaf…and then forgot to use baking powder. I felt like such a failure, because I’d burnt the last cake I’d made, so this third attempt was third time YAY! And boy…this is some ridiculously delicious cake. I ran out of zests, but actually, I preferred it without. This made the cake much less time consuming (I really despise zesting). I have no 9″ cake pan so I made a big 8″ and a small loaf. I haven’t dug into the big cake yet (it’s for my Aunt who has flown over from China), but will update when I do.
The big 8″ cake was a little dry the next day but that’s probably because I overdid it a little. Next time I’d suggest lowering the temp. to 150C (300F) 30 minutes in or covering with parchment after 30-40mins.
Sorry, but I have to rant a bit about this cake. It is light and fluffy yet moist. It remains dense the next day. It uses less butter. It ends up being a stiff batter so it holds fruit like bluberries beautifully. It’s easy and requires no beater. It doesn’t use too many eggs for the amount of batter it makes. It only uses one bowl and one small saucepan in the making. The full batter recipe makes TWO CAKES O.O And of course, the taste is wonderful (although you should be using a relatively good vanilla extract. That means skipping the supermarket!!! Or at least going to a nice one like Fresh Choice or New World.
There’s the inside. Now, before I proceed with the recipe, I have to mention that I used two extra egg whites in it (leftover from Clare’s tiramisu making), so if you have some left over, by all means use it. I think it gave the crumb much more fluffiness to it. Either way is exceptionally godly I’m sure.
Adapted from thym thym’s adaptation of Jamie Oliver’s Italy book (lol, anyone?)
Olive Oil Cake
makes 1 large 8″ round cake + small loaf OR 1 large 9″ round cake
4 large eggs at room temp (+2 egg whites if you have them!)
1 1/4 c sugar
170g unsalted butter
1/2 c olive oil (extra virgin apparently good)
1/2 c yoghurt + 1/4 c water OR 3/4 c milk (I used yoghurt)
1 tsp high quality vanilla extract
1tsp orange and/or lemon extract (alternatively, use zests of 2 fruits each if you have them)
3 c flour + 2 tsp baking powder + pinch salt
170g blueberries or other berries (approx) (do not thaw if using frozen)
Paper the bottom of a non-stick 8″ round springform cake tin and grease your loaf tin (or not if using silicone)
Put butter in a small saucepan and melt on lowest heat setting possible. While melting, whisk together the eggs and sugar in a medium/large bowl until lighter, and when left, there is a fluffy top (applies only if two whites are added).
Once butter is melted, take off heat and add oil, yoghurt, water, and extracts/zests. Pour into the eggs, and stir until sort of combined.
Sift in the flour, baking powder and salt, mixing after each cup addition. Mix well to combine and get rid of most lumps (this shouldn’t take more than a minute. Don’t overmix). Preheat oven to 170C or 350F. Scrape down the sides of the bowl and leave the mixture for 10 minutes.
If using two tins: Pour 1/3 of the batter into the cake tin, add half the blueberries, pour another 1/3 in, and top with blueberries (I used blueberry conserve and did a swirly pattern). Pour the last third into loaf tin.
If using one tin: Pour 1/2 the batter into the cake tin, add half the blueberries, pour second 1/2 of batter on top, and top with the last of the blueberries.
Bake for about an hour, taking the tin out before the large cake. It should be done once a knife inserted comes out clean. Let cook on wire rack in its tin for 10 mins before attempting to turn it out.
