Lemon Olive Oil Yoghurt Loaf with Pimento Cream - by Bill

EXTRA VIRGIN / EXTRA SWEET

A stunning Lemon Olive Oil Yoghurt Loaf with Pimento Crème Pâtissière by chef @billandyallison 

Bill uses @honest_toil to its maximum sweet & savoury potential at @grus_grus_ in Stockholm.
He writes:

“Home baked goods with fika just hit different. Sadly, this one disappears within a day. If you have some good jam or marmalade on hand feel free to use it. I served this up with some homemade rhubarb compote. If you have a larger baking tin x2 the recipe it will result in a taller fluffier end product.”

Loaf ingredients:
190 g plain flour
2 teaspoons baking powder + 1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
150 g sugar
Zest of 1 large lemon
120 ml Honest Toil
2 large eggs
180 g greek yoghurt

Method:
Preheat oven to 170°C (fan). Grease and line a 20 cm round tin or 900 g loaf tin.

In a bowl, whisk together flour, baking powder, bicarbonate of soda, and salt.

In a separate bowl, rub the lemon zest into the sugar until fragrant.

Whisk in olive oil, eggs, yoghurt, vanilla, and lemon juice.

Fold the wet ingredients into the dry until just combined.

Pour into the prepared tin and bake for 40–50 minutes, until golden and a skewer comes out clean.

Cool in the tin for 10–15 minutes, then turn out and cool completely on a rack.

Ingredients for the Pimento Olive Oil Pastry Cream:
500 ml whole milk
3–4 pimento (allspice) berries
Zest of 1⁄2 lemon
4 large egg yolks
100 g sugar
30 g cornflour
100g honest toil
Pinch of fine sea salt (optional)

Method:
Heat milk with allspice berries and citrus zest until steaming. Remove from heat and steep for 10–15 minutes.

Strain the milk to remove solids.

In a bowl, whisk egg yolks with sugar until pale. Add cornflour and whisk smooth.

Gradually whisk the warm milk into the yolk mixture.

Return to a saucepan and cook over medium-low heat, stirring constantly until thickened.

Off the heat, whisk in olive oil, salt.

Transfer to a bowl, press cling film directly onto the surface, and chill for at least 2 hours.

Ready to serve on top of a slice of cake with some extra @honest_toil drizzled on top!