Like in most things, there are certain aspects of baking that I could do without. Converting a recipe from grams to ounces to cups, for one. Or sifting the dry ingredients, which always leads to taking out and cleaning one more utensil. But who really wants a dense, hard to swallow cake? So I learned to do that one.
But the thing that I’m most lazy about is greasing a pan. I would rather spend my time hoping and praying that my baked good will come cleanly out of the vessel in which that it was baked, than actually taking the time to butter and flour the pan. It seems so simple, but I can never convince myself to do this part well.
Why all this insight into my baking bad habits, you may wonder. Well, this was one bad habit I had to break. It was reactionary, so please do not think that I just happened to see what was best for my products, and those that ate them. I’m not that noble. I wanted to make a quick bread as a gift, and thought that the extra step of greasing AND flouring the pan AND lining the pan with parchment paper AND greasing it again, seemed unnecessary. So I quickly sprayed the loaf pan with my handy no stick spray and was set.
Set. Ooooh boy, was that loaf ever set. The loaf was so extremely stuck to its pan that I had to knife it out. And then cut the burned edges. And then cut it again so it didn’t look like I purposely cut the burnt edges.
But the result, minus the crispy parts in my trash can, was divine. Almonds and lemon and blackberries, and white chocolate – you may first think that there is way too much going on, but no. Think again. It was just perfect. All blended together in this amazing merriment. And though it was delicious in its own right, I wish I had the whole loaf. Including the crust.
Grease the pan. That’s all I’m sayin.
Blackberry, Almond, White Chocolate, Lemon Loaf (adapted from Bake or Break)
- 2 & 1/4 sticks (9 ounces) butter
- 1 & 1/4 cups caster sugar
- 4 eggs, beaten
- 1 cup all-purpose flour
- 1 & 1/4 cups ground almonds
- grated zest and juice of 1 lemon
- 4 ounces blackberries, or any berry (frozen could work too!)
- 4 ounces white chocolate, roughly chopped
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- confectioner’s sugar, for dusting
Preheat oven to 350°. Butter and flour a loaf pan. Line the bottom with parchment paper. Butter pan and set aside.
Beat butter and sugar until light and fluffy. Add eggs, a little at a time, until blended. Stir in flour, ground almonds, and lemon zest and juice. Stir in both extracts.
Spoon mixture into prepared pan. Scatter raspberries and white chocolate over the batter. Bake for 1 hour to 1 hour & 10 minutes. A toothpick inserted in the center should come out clean.
Cool in pan for 30 minutes. Then, cool completely on a wire rack. Dust with confectioner’s sugar.