blueberry. almond. lemon. a rustic cake.

this makes a hearty, wholesome cake that would be good with a cup of milk for teatimes. Bump up the lemon zest, change the proportions of the dry ingredients, replacing with white flour, and add another egg for a richer cake. an oven-kissed beauty!

preheat oven, and butter a round 9-inch pan.
cream 1/2 c butter with 3/4 c sugar & 1 tsp lemon zest. whisk in 1 egg (2 for a richer consistency), then 1/2 cup of plain yogurt.
seperately, whisk together 1/2 c wheatgerm, 1/2 c wholemeal flour, 1/2-2/3 cup ground almond, 1 tsp baking powder, 1/2 tsp baking soda.
transfer into a floured baking pan, and top with frozen blueberries (or sliced almonds if you like).

bake at 170 degrees celsius until gently browned.

Apple-Pistachio Galette: A Mother's Day Invention

This flaky comforting bit of apple-pistachio rusticity came together in less than 30 minutes.
I'm thinking pear might also be a good alternative to the apple.

Preheat oven to 170 degrees.
Crust:
1/4 C ground pistachio (grind 1/4 c more for pistachio paste)
3/4 C unbleached flour
1/4 C wholemeal flour
1 tsp baking powder
1 tbsp vanilla sugar
50g butter
1 egg, separated
1 tbsp milk.

whisk together pistachio, flour, baking powder and sugar.
cut in the butter.
stir in egg yolk, then add milk, mixing until dough comes together.
refrigerate dough for 10 min (to keep it cold!).

Pistachio paste:
mix
1/4 c ground pistachio with
1 egg white
1-2 tbsp vanilla sugar
and set aside.

Apple filling:
1 apple, peeled and diced,
tossed with a squeeze of lemon.

Assemble:
form dough into a ball, roll out into a circle.
spread with pistachio filling, leaving 1.5 inches of space from the edge.
place apple in the centre of dough, and
fold 1.5 margins inwards, overlapping and crimping as you go.
A large part of the fruit should remain exposed.

Bake for 20-30 min, just until crust is browned and fruit yielding.