Here’s a delicious twist on the classic lemon and poppy seed loaf, this lime, black sesame and blueberry loaf is incredibly moist with crunchy sesame seeds, topped with an easy blueberry drizzle inspired by the wonderful Little & Friday.
Serves: 8 -10
1½ cups plain flour
2 tsp baking powder
½ tsp salt
4 tbsp black sesame seeds, toasted
1 cup unsweetened Greek yogurt
1 cup caster sugar
3 free range eggs
2 tsp lime zest
½ tsp vanilla
½ cup vegetable oil
½ cup lime juice, strained (or lemons)
½ cup sugar
2 cups icing sugar
1/3 cup fresh blueberries, plus
extra for decorating
Preheat oven to 180°.
Grease a 23cmx12cm (approx) loaf pan, dust with flour, then tap out any excess.
In a medium bowl, whisk together flour, baking powder, salt and black sesame; set aside.
In a large bowl, mix together yogurt, sugar, eggs, orange zest, vanilla and vegetable oil. Slowly add in dry ingredients until mixed.
Pour mixture into your loaf pan then arrange apricots lengthwise along the top overlapping to create a pattern. Bake for about 1 hour, 10 minutes until a toothpick inserted into the centre comes out clean. Let cool 10 minutes in the pan before transferring to a wire rack.
While loaf is cooling, make syrup. In a small saucepan over medium heat, stir together lime juice and sugar until dissolved. Cook for another 5 minutes until slightly thickened. Use a toothpick to poke holes in the top and sides of the loaf, then brush with lime syrup. Let sit for 5 minutes to let the loaf soak in the syrup, then baste again. Repeat two more times. Let cool completely.
To make icing, in a food processor blend together icing sugar and blueberries. Spread icing over cooled loaf, and top with extra blueberries.