The Frank Zappa cake

 I am sure you have all been there - find a recipe that perfectly suits a principal ingredient that you need to use up, only to discover you are missing some of the key ingredients.

And at 4pm on a Bank Holiday Monday, there is not a lot you can do about it.

Thus was born the Frank Zappa cake - Frank's work " is characterized by nonconformity, free-form improvisation" his band was called the Mothers of Invention and with the necessity for a spot of improvisation, it seemed only fitting to name this cake after him.

A large tub of blueberries, plus a large dollop of inspiration from Honey and Co's The Baking Book resulted in this blueberry, Feta and almond cake.

Heat the oven to 170º while you prepare the cake mix.

140g feta cheese
110g yogurt
120g butter

100g sugar

1tsp dried thyme

Zest and juice of one lime

3 eggs

150g ground almonds

20g plain flour

150 g blueberries (raspberries would work just as well)

30g flaked almonds

25g demerara sugar.

In a food processor, whip together the feta and yogurt until smooth.

Add the butter, sugar and eggs and beat until thoroughly mixed.

Briefly mix in the thyme, zest and juice, plus the almonds and flour.  Do not over mix.

Pour into a greased 8½" cake tin and scatter first the blueberries and then the flaked almonds evenly over the top.

Sprinkle with the demerara sugar and place in the oven for 50 minutes.

Serve at room temperature.

8 generous slices

Netherton Foundry Shropshire 2022 ☺

www.netherton-foundry.co.uk