The temperature is on our side to get back into the oven. Don’t you agree? Here is a simple recipe that never disappoints and brings out the flavour of the berries thanks to the use of cast iron. It has never been easier to go back to school or work since we have a winning weapon to prepare every simple recipe, Ghisanativa.

Ingredients

• 250 g cake flour + 20 g to flour the blueberries
• 180 g sugar
• 70 g butter
• 1 whole egg
• 230 g white soya or Greek yoghurt
• 125 g fresh blueberries
• salt to taste
• half a vanilla pod to taste
• one and a half teaspoons of baking powder
• grated rind of 1/2 orange

Preparation methodology

Cream the soft butter and sugar with the vanilla and orange zest. Gradually add the egg and beat with a pinch of salt.

Add the flour and baking powder alternating with the yoghurt. Ideally, you should use an electric mixer. In the video images, we have used a few utensils that can always be found in any kitchen.

Then add the fresh blueberries. We recommend that you dip them in flour first and then gently add them to the mixture.

Pour the cake into the Ghisanativa 20 cm cake tin and bake in the oven for about 45 minutes. In the video, we have used the MEROPE 20×8 cm pan, but we strongly recommend the 20×4 cm pan so that the cast iron heats up quickly and the cake cooks evenly. If you want to use the 20 x 8 cm pan, heat the cast iron before placing the mixture in it so that it cooks evenly. In the latter case, an electric oven is preferable. The cake can also be baked on the hob using a cast-iron heat diffuser to ensure slow cooking.

The photos were taken with a 16 cm diameter MAIA model pot because we experimented with both the flame with a MEROPE and the oven. The result was quite similar but we verified that you need more time and the lid to cook on the hob.

This recipe was prepare on