B l ueberry and o ran ge cak e wi t h l ady grey sy ru p
A recipe from Annabel Crabb’s cookbook Special Delivery.
In our little bit of the Adelaide Plains, shearing was one of those times of year – like harvest – where, all of a sudden,
everyone was incredibly busy round the clock. Country kitchens sprang into action, producing hot meals,
sandwiches, tins and tins of biscuits and wicker trays of cake. The recipients, uniform in their blue singlets, would
dispatch the treats in between gulps of crazy-strong, overly sugared tea. I don’t think those sheds ever saw lady grey
tea, or ricotta for that matter, but this cake pays tribute to the spirit of those countless tea breaks and the women
who catered them. It even got the nod from Bill Heffernan (a celebrated bushie and tough nut) and
minister/aviatrix Sussan Ley.
Makes 1 x 20 cm (8 in) cake
250 g (9 oz) ricotta
150 g (5½ oz) unsalted butter, softened
125 g (4¼ oz) caster (superfine) sugar
finely grated zest of 3 oranges
3 eggs, separated
25 g (1 oz) almond meal
100 g (3½ oz) plain (all-purpose) flour, plus extra for sprinkling
2 teaspoons baking powder
dash of milk, if needed
100 g (3½ oz) blueberries, fresh or frozen
LADY GREY SYRUP
3 lady grey tea bags
170 ml (5½ fl oz/⅔ cup) boiling water
165 g (5¾ oz/¾ cup) caster (superfine) sugar
juice of ½ orange
Preheat the oven to 180°C (350°F). Grease a 20 cm (8 in) springform or loose-based cake tin and line with a
circle of baking paper. Tip the ricotta into a fine sieve set over a bowl to drain while you make a start on the
cake.
Using an electric mixer, cream the butter and sugar until light and creamy, then beat in the zest, followed by the
egg yolks, one at a time. Add the ricotta and whisk again – the mixture should be quite fluffy. Fold in the almond
meal, then sift in the flour and baking powder, mixing to combine.
In another bowl, whisk the egg whites with a pinch of salt to medium peaks. Take a critical look at the
consistency of your cake mixture: if it seems too stiff to gently accommodate the whisked egg whites, stir in a
dash of milk to loosen it. Now carefully fold in the egg whites.
Put your blueberries in a bowl and sprinkle with a scant teaspoon of flour (this will help to stop them from
sinking to the bottom of the cake).
Pour half the batter into the prepared tin. Sprinkle over all except a few of the blueberries, avoiding the very
edges so the finished cake will have solid walls. Add the rest of the batter and sprinkle with the remaining
blueberries, using your finger to push them a little way into the batter.
Bake for 35–40 minutes. It can be tricky to tell when this cake is cooked in the middle. Because it’s so moist, a
knife will come out clean 3–4 minutes before it is actually cooked, so give it a little extra time in the oven after
this, until it has a golden, slightly crisp crust.
Meanwhile, forge your strong three-bag brew in the boiling water. After 5 minutes, transfer the tea to a small
saucepan with the sugar and orange juice. Bring to the boil, then let it bubble away for 5 minutes to make a thin
syrup. Leave to cool until just warm, then transfer to a serving jug.
Cut the cake into slices, then pour over the syrup when serving.
TO TRANSPORT
Carry your cake in an airtight container, with the jar of syrup riding shotgun.