Time: 1 hr 50 min
Serves: 8

Ingredients:

For prepping the cake pan-

• 2听tablespoons听unsalted butter, room temperature
• 1 tablespoon听plain flour听(all-purpose)

For the cake batter-

• 1听³鈦�₄听cups听(210 g) plain flour (all-purpose)听(plus up to 2 tablespoons to coat the blueberries)
• 2听¹鈦�₂听teaspoons听baking powder
• ¹鈦�₄ cup听(30 g) cornflour听(cornstarch)
• ¹鈦�₂ teaspoon听kosher salt
• 8 tablespoons听(114 g) unsalted butter, room temperature
• ¹鈦�₄听cup (60 ml) vegetable oil听(or neutral oil like canola)
• 1听cup (236 g) light brown sugar, packed听(or granulated sugar-free sweetener *See FAQs)
• 2 large eggs (about 115 g), room temperature
• 1 to 2 lemons听(you'll likely need 1 陆 lemons. If you have small lemons then use 2)
• 1听¹鈦�₂听tablespoons听lemon zest
• 3听tablespoons听lemon juice听(freshly squeezed)
• 1听¹鈦�₂听teaspoons听pure vanilla extract
• ³鈦�₄听cup听(180g) plain yoghurt听(or sour cream)
• 2听cups听blueberries, frozen but not thawed听(See *note 1.)

For the Rose Icing & Glaze-

• 3鈦�4 teaspoon rose powder (or beetroot powder)
• 4 tablespoons icing sugar (powdered sugar) (for dusting the top of cake)
• 1 tablespoon lemon juice

Directions:

Prep-

1. In a small bowl, add 3鈦�4 teaspoon of rose powder, and 4 tablespoons of icing sugar.
2. Whisk until incorporated and there are no lumps. Set aside separately with 1 tablespoon of lemon juice. We will use this for the rose icing and glaze.听
   
3. Preheat the oven to 350掳F (177掳C).
   
4. In a small bowl, mix the 2 tablespoons of butter and 1 tablespoon of flour, mix until the flour is blended into the butter. 听
5. Generously grease a cake tin or cake mould with the butter mixture, making sure to cover the sides of the cake tin/pan.
   

*Tip: Use a pastry brush to grease the pan, or with a small piece of baking parchment dip your fingers in the butter mixture and spread it in the pan with the baking parchment. 听

Making the cake-

1. In a medium mixing bowl, sift the flour, baking powder, and cornflour through a sieve. Add the salt, and use a whisk to mix (a light stir is fine). Set aside.听
   
2. In a separate large mixing bowl, add the butter, oil, and light brown sugar. Use a hand mixer on medium speed to cream together, until everything is incorporated, and the butter is creamy and light, about 2 minutes. Then, add each of the eggs to the bowl, one by one. Mix well between each time you add an egg to blend.听
   
3. Next, whisk in the lemon zest, lemon juice, vanilla extract, and yoghurt. Mix well until incorporated. 听
   
4. Using a silicone spatula, add the pre-sifted flour mixture to the bowl of wet ingredients (the egg mixture), do not over mix, fold in the ingredients until just incorporated. 听
   
5. Add 1 to 2 tablespoons of flour to a bowl of blueberries and toss them until they are evenly coated with flour. 听
   
6. Add 1 cup of the coated blueberries to the cake batter and gently fold once or twice with a spatula until combined, do not over mix. *(This will prevent the batter from changing color). 听
   
7. Pour the batter evenly into the prepared cake pan, gently using a spatula to ensure the batter is evenly dispersed. Then, place the remaining coated blueberries on top of the cake batter. With both hands holding the cake pan, tap the pan a couple times on a flat working surface (or kitchen counter) to get any air bubbles out before baking. Bake for 50 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the cake. 听
   
8. Remove the cake from the oven and allow it to completely cool for 45 minutes to 1 hour, before removing from the cake pan, or if using a springform cake pan, wait for at least 30 minutes before removing. 听

For the rose icing & glaze-

1. In a sieve or tea strainer positioned over the cake, add 1 tablespoon of the prepared rose sugar mixture to generously dust it over the top of the cake.
2. Now add the 1 tablespoon of lemon juice to the remaining bowl of rose sugar (powdered sugar) mixture.
3. Whisk until it鈥檚 smooth and a beautiful pink-reddish hue.
   
4. Use a spoon to drizzle the rose lemon glaze over the cake. Slice and serve the cake with your favourite coffee, tea, or with a scoop of ice cream.听

Notes-

1. If using frozen blueberries,听do not听thaw them out beforehand. Follow the recipe as described but leave the blueberries in the freezer until you get to step 6.听
2. If you don鈥檛 have beetroot power or rose powder, you can just dust icing sugar on top. I like to use both methods of icing sugar and the lemon-rose drizzle for taste and effect. This cake makes a very light lemon-rose glaze for a bold presentation since it鈥檚 also dusted with icing sugar (powdered sugar). If you want a thicker glaze, you may use less lemon juice, and/or more icing sugar to taste.

Ingredients-

• 425 g / 15 oz / 3 戮 cups wheat flour T 45 (+ 1 tablespoon flour for the dish)
• 125 g / 4 陆 oz cocoa powder
• 200 g / 7 oz cane sugar
• 18 g / 陆 oz baking powder
• 12,5 cl / 4 fl oz olive oil
• 50 cl / 17 fl oz almond milk
• 2 cl / 2/3 fl oz cider vinegar
• 1 vanilla pod
• 1/4 tsp salt
• 3 pears, thinly sliced
• 50 g / 2 戮 oz hazelnuts, chopped
• 5 sprigs fresh thyme
• 10 g / 1/3 oz soft butter (for the dish)
• Juice of half a lemon
• 1 tbsp icing sugar (optional)

Directions-

1. Mix the almond milk with the cider vinegar. Set aside for 10 minutes.
2. Prepare the dish by lightly buttering it before sprinkling with the flour.
3. Preheat oven to 180掳C / 350掳F / Gas Mark 4 (fan assisted).
4. Meanwhile, wash the pears and cut into thin slices about 0,5 to 1 cm (0.2 to 0.4 in) thick. Sprinkle with lemon juice.
5. Crush the hazelnuts in a mortar.
6. Mix the flour, baking powder, cocoa, salt, sugar and vanilla seeds in a large bowl. Then add the liquids: olive oil and almond milk/vinegar mixture. Stir with a spatula until smooth. Pour the batter into the dish.
7. Garnish with pear slices on top. Sprinkle with hazelnuts and fresh
   thyme.
8. Bake for approximately 60 minutes. Insert the tip of a knife to check if it is done; it should come out dry when inserted in the middle.
9. Remove the cake from the oven and allow to cool completely before serving, straight from the dish.

Ingredients-

• 325 g / 11 陆 oz / 2 戮 cups T45 wheat flour + 1 tsp for the mould
• 250 g / 8 戮 oz / 1 录 cup brown sugar
• 24 cl / 8 fl oz olive oil
• 250 g / 8 戮 oz ricotta cheese
• 4 eggs
• Juice and zest of one lemon
• Seeds of one vanilla pod
• 15 g / 陆 oz baking powder
• 250 g / 8 戮 oz blueberries + 10 for dressing
• 250 g / 8 戮 oz cherries + 6 for dressing
• 3 sprigs lemon thyme + 2 for garnish
• 10 g / 1/3 oz soft butter for the mould

Directions-

1. Prepare the dish by lightly buttering it before dusting with flour.
2. Preheat oven to 180掳C / 350掳F / Gas Mark 4 (fan assisted).
3. Wash the fruit thoroughly. Extract the lemon zest and juice. Pit and halve the cherries. Reserve 6 whole cherries for garnishing. Chop the lemon thyme.
4. In a large bowl, mix together the lemon zest and sugar then add the eggs. Whisk until frothy.
5. Add the lemon juice, olive oil, ricotta, thyme and vanilla seeds. Whisk until well combined.
6. Sift the flour and baking powder, then incorporate a little at a time into the mixture, stirring gently with a spatula. Add half the blueberries and cherries. Mix gently.
7. Transfer the mixture to the dish and smooth the top with a spatula. Sprinkle the remaining blueberries and cherries over the top and push them lightly into the batter.
8. Bake for 50 minutes. Insert the tip of a knife to check if it is cooked; it should come out dry when inserted in the middle.
9. Leave to cool, then garnish with a few cherries, blueberries and sprigs of thyme. Sprinkle with icing sugar and serve on its own or with vanilla ice cream.

Tip: adapt the recipe according to the season and the fruit of the moment: plums, apricots, raspberries..

Note: This can be made to serve 6 too. Just increase the number of pears to 6, use the same amount of gingerbread cake dividing it amongst the 6 mini pie pans, and bake less about 16-18 minutes. This will result in a shorter layer of cake, but be just as good. The poached pears can be made 3 days in advance, kept in the fridge in an airtight container.

听

Ingredients:

• 1 (750 ml) bottle fruity red wine (ex. Merlot, Bordeaux, Beaujolais, Cabernet)
• 3/4 cup (150 g) granulated sugar
• Peel of 1 orange, or 2 lemons or 2 clementines
• 1 cinnamon stick
• 4 whole cloves
• 1/4 tsp grated/ground nutmeg
• 1 star anise (optional)
• 4 small firm but ripe pears (Bosc, Anjou, Conference, or Williams NOT Bartlett or Comice)

For the Gingerbread cakes-

• 1 cup (125 g) all-purpose flour
• 1 tbsp (5 g) cocoa powder
• 陆 tsp baking soda
• 录 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 录 cup (55 g) light brown sugar
• 录 cup (60 ml) molasses
• 1/3 cup (80 ml) milk (any kind)
• 4 tbsp (56 g) butter, melted
• 1 tsp vanilla extract
• 1 large egg, room temp
• 1 egg yolk

For serving-

For the Cake:

• 14 tbsp (200 g) salted or unsalted butter, melted
• 戮 cup (150 g) granulated sugar
• 录 cup (60g) light brown sugar, packed
• 4 large eggs, room temp
• 陆 tsp vanilla extract
• 1 2/3 cup (210 g) all-purpose flour
• 陆 tsp baking powder
• Pinch of salt
• 陆 tsp ground cinnamon
• 录 tsp ground nutmeg
• 1 cup (185g) peeled pears (not overly ripe) chopped into cubes, about 1-2 pears

For the Frosting:

• 1 陆 cups (250g) mascarpone (or cream cheese), room temperature
• 1/3 cup (40g) powdered sugar
• 陆 tsp ground cinnamon, plus more for decoration

Note: This recipe calls for a 1.25 lb or 1.25 quart loaf pan (about 9x5鈥�). If using a larger pan (2 quart) increase the recipe by 1.5 and increase the cooking time by about 10 minutes.

Directions:

1. Start by melting the butter. Set aside to cool while you prepare the rest of the cake.
2. Preheat your oven to 350F (175C). Butter and flour a 1.25 lb or 1.25 quart loaf pan (about 9x5鈥�) Set aside.听
3. In a large bowl, whisk together the sugar and eggs, then the vanilla extract as well, whisking for about 30 seconds.听
4. Mix together the flour, baking powder, salt, and spices in a bowl. Then whisk it into the egg mixture in two additions.
5. Carefully whisk in the cooled melted butter in two additions. Then, fold in the chopped pears.
6. Pour into the prepared pan and bake 45-55 minutes or until a toothpick inserted in the middle comes out clean.
7. After removing it from the oven, let cool completely.

For the glaze, whisk or stir together all ingredients and then spread on top of the cooled cake. Finish with a dash of cinnamon!

Recipe by Molly J. Wilkinson of

Ingredients for the Cake:

• 14 tbsp (200 g) salted or unsalted butter, melted
• 1 cup (200 g) granulated sugar
• About 1 tbsp of zest from 2 lemons
• 4 large eggs
• 陆 tsp vanilla extract
• 1 2/3 cup (210 g) all-purpose flour
• 陆 tsp baking powder
• Pinch of salt

Ingredients for the Glaze:

• Juice of 陆 lemon (~20 ml // 1 tbsp + 1 tsp)
• 戮 cup (90 g) powdered sugar

听Instructions:

1. 听Start by melting the butter. Set aside to cool while you prepare the rest of the cake.
2. 听Preheat your oven to 350F (175C) and line a loaf pan with parchment paper.
3. In a large bowl, rub together the sugar and lemon zest to release the oils. Then whisk in the eggs and vanilla extract well, whisking for about 30 seconds.
4. Mix together the flour, baking powder, and salt in a bowl. Then whisk it into the egg mixture.
5. Carefully whisk in the cooled melted butter in two additions.
6. Pour into the prepared pan and bake 45-55 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
7. After removing it from the oven, let cool several minutes then pull up on the parchment paper to release it from the pan.
8. For the glaze, whisk together the lemon juice and powdered sugar then pour over the warm cake

Recipe by Molly of