NOTHING can beat homemade food, and what better way is there to show your mum you love her than to cook up a meal she’ll love?
Annabel Karmel’s teatime treats are light, tasty and even good for the waist-band – guaranteed to impress you mother.
Blueberry, lemon and yoghurt loaf
Prep time: 15 mins
Cooking time: 1 hr 15 mins
Cals: 514/Sat fat: 12g
Sit down and enjoy a blueberry, lemon and yogurt loaf as a teatime snack – it’s light, low-fat and looks a treat[/caption]
- 175g butter, softened
- 175g caster sugar
- 3 eggs
- 225g self-raising flour
- 1tsp baking powder
- 25g ground almonds
- 150g plain yoghurt
- Zest 2 lemons
- 200g blueberries, halved
For the topping:
- 100g icing sugar
- Lemon juice
- Lemon rind
- Mint leaves
- Preheat the oven to 160°C/140°C fan/gas mark 3. Line a 2lb loaf tin with non-stick baking paper.
- Measure the ingredients except the blueberries into a bowl. Whisk until light and fluffy, then stir in the blueberries. Spoon the mix into the loaf tin.
- Bake the loaf for 1 1/4 hours until golden, well-risen and cooked through in the middle (test with a skewer to make sure). Leave to cool in the tin, then remove from the paper.
- Mix the icing sugar and lemon juice together to form a thick paste. Drizzle over the top of the cake.
- Decorate with blueberries, lemon rind and mint leaves.
Blue cheese,red onion and gruyère loaf
Prep time: 10 mins
Cooking time: 1 hr 20 mins
Cals: 510/Sat fat: 8g
For a savoury loaf, try blue cheese, red onion and gruyère, served great with cream cheese[/caption]
- 1tbsp olive oil
- 5 small red onions, sliced
- 1tbsp balsamic vinegar
- 1tsp brown sugar
- 450g self-raising flour
- 100g gruyère, grate
- 100g blue cheese, cubed
- 1tsp baking powder
- 2 large eggs
- 284ml buttermilk
- 150ml sunflower oil
- 8 cherry tomatoes on the vine
- Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 2lb loaf tin with non-stick baking paper.
- Heat the oil in a saucepan, add the onions and fry for 10 minutes until soft. Add the vinegar and sugar, stir until caramelised then leave to cool.
- Place the flour, cheese, baking powder and a pinch of salt into a bowl. In a separate bowl, mix the eggs, buttermilk and sunflower oil together. Add this to the dry mixture, along with three-quarters of the cold onions.
- Stir gently,then spoon into the tin. Add the remaining onions on top then press in the tomatoes.
- Bake for 1 hour 10 minutes until well-risen and golden brown – test with a skewer to make sure the loaf is cooked through.
- Slice and serve spread with cream cheese.
- Visit Annabelkarmel.com.
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- Food styling: Maud Eden
- Prop styling: Katie de Toney
- Stockist: Cupsmith (Ocado.com)