Lovely Sunday afternoon treat
The Book People descended on Ealing in February and I bought the new Lorraine Pascale book -A Lighter Way to Bake.
This was the first recipe I made from the book (I have since attempted the butternut squash quiche) and it tastes good. Very sharp and ‘limey’ but homely and comforting at the same time.
Below is the recipe taken from her book – enjoy!
175g (6oz) plain flour
50g (2oz) desiccated coconut
1 tsp baking powder
tiny pinch of salt
1 medium egg
200g (7oz) no-fat Greek yogurt
75g (3oz) soft light brown sugar
zest and juice of 1 lime (wash in hot soapy water to get rid of the wax before using)
seeds from 1 vanilla pod or 1 tsp vanilla extract
LIME SUGAR SYRUP
2 tbsp caster sugar
zest and juice of 1 lime (washed and dried)
● Preheat the oven to 180C (fan 160C), 350F, gas mark 4 and line a 22cm x 10cm (81⁄2 in x 4in) loaf tin with baking parchment. I make sure that the paper overlaps a little bit, which makes it much easier to remove the loaf from the tin once it is cooked.
● Toss the flour, coconut, baking powder and salt together in a large bowl and make a well in the centre. Beat the egg lightly in a medium bowl, and then whisk in the yogurt, sugar, lime juice and zest and the vanilla seeds or extract. Mix the wet mixture into the dry ingredients to give a wet dropping consistency. It is important to do this with as few stirs as possible so the flour doesn’t get overworked, which would result in quite a tough loaf. Pour the mixture into the tin and spread and smooth the top with the back of a spoon. Bake in the oven for 35–40 minutes or until a skewer inserted into the centre comes out clean.
● Make the lime sugar syrup about 5 minutes before the loaf is baked. Put the sugar and lime juice in a small pan over a low heat, stirring until the sugar dissolves. Then turn up the heat and let it bubble away for 30 seconds to 1 minute until syrupy. Remove from the heat, stir the lime zest in and set aside to infuse and thicken up a little more.
● Once the loaf is cooked, remove from the oven and brush with the lime sugar syrup. Leave the loaf to stand in the tin for a few minutes before lifting out and allowing to cool completely on a wire rack. Enjoy warm or cold.