[RECIPE IN SHOW NOTES] 

Lemon zest adds an amazing brightness to sweet baking, but Simon is into adding it to tomato-based sauces for pasta or a baked fish. To which I reply “WHAT?!” and need to hear more. AS DO YOU!! 

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This recipe is based on something I saw in the paper by Julia Busuttil Nishimura. 

250g caster sugar 

Zest of 1 lemon 

1 tsp Vanilla extract 

2 large eggs 

150ml Olive oil 

250g sour cream 

250 g SR Flour 

1 tsp Cardamom 

1 tsp Cinnamon 

150g blueberries 

In the bowl of your stand mixer, rub the lemon zest into the sugar with your fingertips to macerate and awaken the zesty aromas. Add the eggs and whisk until combined then add in the oil, sour cream and vanilla and whizz until well-mixed. 

Sift in the flour, salt, cardamom and cinnamon and mix only until just combined. 

Pour into a 23cm prepared tin and top with the blueberries. 

Bake in a 180C preheated oven for 50-60 minutes. Allow to cool before tipping out of the tin and serving. Add more blueberries and freshly whipped cream if you can be bothered! 

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