This is the cake I make to use up a glut of fresh berries, whenever I should be so lucky as to get them. It’s also a great batter for sliced peaches or nectarines, grapes – whatever’s really fresh, even ever so slightly over fresh, and just begging to be turned into dessert.
This version uses blueberries.
1 cup blueberries
1 1/4 cups flour
1/4 cup cornmeal (or just use another 1/4 cup of flour)
3/4 cups sugar (plus about 1 tbsp for sprinkling)
1 tsp baking powder
1/2 tsp salt
2 tsp lemon zest
2 tsp lemon juice
1/2 cup extra virgin olive oil
1/2 cup plain yogurt
- Preheat the oven to 350f, and grease an 8 inch spring-form pan with a little olive oil
- In one bowl mix the blueberries, 1 1/4 cups of flour, 1/4 cup of cornmeal, 3/4 cup of sugar, 1 tsp baking powder, 2 tsp lemon zest and 1/2 tsp of salt
- In a jug, whisk the 2 eggs, 1/2 cup of yogurt, 1/2 cup of olive oil and 2 tsp lemon juice – it might look a bit curdled, that’s totally normal
- Add the wet mix to the dry and stir to combine
- Spoon into the tin, sprinkle about 1 tbsp of sugar on top, then bake for about 1 hour – check after 45 and cover if the top is browning too quickly
- Cool in the tin for 10 minutes, then slide a knife around to loosen and pop out of the spring form. Cool on a rack then serve
- This cake is delicious with a spoonful of sour cream on the side or with a little drizzle of extra virgin olive oil
If You Can Make That You Can Make This
- Use a cup of any summer fruit that you love instead of blueberries – I’ve recently made a raspberry and a peach version, and I love to make a purple grape version, in which case I lay a couple of sprigs of rosemary on top before baking and fondly think of it as being a little bit Tuscan
- Or this spiced apple cake with maple frosting
- Or these spiced peach sour cream muffins
So that’s it then. Last weekend of summer approaches. And, glad though I am to have a Monday off, and to be rolling into a Fall full of, with any luck, apple crisp and pork belly and butter nut squash, I can’t help but feel sad for a moment that summer is so fleeting. It’s time to take stock, and do that math:
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If it’s summer, then there probably should be Sangria, right? Ideally, peach sangria, made with white wine, because, honestly, even though the incident where Jon was carrying a jug of red sangria and did not see that the screen door (yes, we had to repaint the walls and ceiling) was 3 apartments ago, that kind of drama lives on in memory.
This is my favorite supper in the summer: a picnic of great things:
a lovely cheese, good bread, a crunchy salad, maybe some avocado spritzed with lime and salt, maybe a plate of ham, maybe a salami. A little bowl of olives. And, ideally, bringing a little Liberace beauty to the table, a bunch of radishes.
Now I know it’s never usually a good idea to mess with a classic, and honestly, if I could only GET Schweppes lemonade here in New York, I’d never have bothered experimenting, but I can’t so I did, and honestly, Pimms with ginger and prosecco is absolutely worth having in your summer cocktail rotation.
I went to Madrid for work the other week. I know, so glamorous, right! I flew over-night, went straight from the airport to the meeting, presented for three hours, then crept back to the hotel for a sleep. Awake, alert and fighting for action, I Guardian Tapas Bars, and pottered out for tapas and wine, and this is Awesome tapas restaurant, Madrid.
Fresh Peas are one of the great treats of the Summer. When I was a kid, they never made it as far as risotto, my Mum, my sister and I would sit on the patio swing slitting the pods open with one fingers, picking out the precious sweet peas, and devouring them.
Cherry season has arrived. Happiness abounds. One of the things I’m doing at the moment is writing a Market Watch column in the Village Voice, where I potter around various Farmers Markets and chat to people about what’s fresh and good this week. Cherries were the thing, even beyond rhubarb, that I was really excited to see hit the stalls.
The other week we hosted a baby shower for our very good friends Jenn and Allen, who are adopting the cutest baby you ever saw, Baby Felix. We were so happy to celebrate with them – it’s been an incredibly long and heart-wrenching process – and we set about planning with zeal.