Lemon and Blueberry Loaf

I decided to make a loaf cake purely because I'd bought these loaf tin liners from Lakeland. They are bleeding marvellous!! Oh, how I love Lakeland, but I digress...

Cream 225g soft butter with 225g caster sugar.

Mix in 3 eggs, one at a time.

Add zest and juice of a lemon.

Fold in 150g plain flour, 2 tsp baking powder, 50g ground almonds and 100g polenta.

Fold in 150g (ish!) blueberries.

Bake at 180 degrees for an hour.

I topped mine with some lemon glace icing, and the result is a yummy, moist lemony cake.

Sultana Malt Loaf

Mix 225g plain flour, 1/2 tsp bicarb soda and 1 tsp baking powder in a large bowl.

Stir in 225g sultanas.

In a saucepan gently melt 50g demerara sugar, 175g malt extract (you can buy that in a health food shop - so this must be healthy cake...) and 1 tbsp black treacle.

Pour onto the flour and sultana mix, add 2 beaten eggs and 150ml of cold black tea.

Mix thoroughly until smooth.

I made 6 mini loaves in my new mini loaf pan which took 35 minutes to bake at 160 degrees. 

This mixture should be enough for 2 normal loaf tins, in which case bake for about an hour.