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Summer Berry Drizzle Loaf Cake

Course: Cake

Ingredients

Cake:

  • 175g ¾ cup + 1 tbsp butter (room temperature)
  • 175g (¾ cup + 2 tbsp) sugar
  • 2 eggs (medium)
  • 2 tsp vanilla extract
  • 250g (2 cups) flour (see note 1)
  • tsp baking powder
  • 100g (3½ oz) mixed berries

Drizzle:

  • 150g (5¼ oz) mixed berries
  • 100g (½ cup + 3 tbsp) icing / confectioners' / powdered sugar
  • 1-2 tbs water

Instructions

Cake:

  • Pre-heat the oven to 180°C (350°F) and grease or line a medium-sized loaf tin.
  • In stand mixer or using a whisk, cream the butter and sugar together.
  • Add the eggs one at a time.
  • Add the vanilla.
  • Sift the flour and baking powder together and then add to the wet ingredients.
  • Whisk for several minutes until the batter is light and fluffy (mixture will be very thick).
  • Pour a third of the batter into the tin and cover with half the fruit.
  • Add another third of batter and the remaining berries.
  • Cover with the last of the batter and smooth over until the top is fairly even.
  • Bake for 50-60 minutes until an inserted skewer comes out clean.
  • Leave to cool for around 15 minutes.

Drizzle:

  • Heat the berries with the water and bring to the boil.
  • Remove from the heat and mix in the icing sugar (be gentle because you want to try and keep some larger pieces of fruit rather than mash everything to a pulp).

Assembly:

  • Poke holes in the cake and slather the drizzle over, piling the larger fruit up on top.
  • Allow the drizzle to harden and then cut into slices. Enjoy!

Notes

 
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.
1. You can use all-purpose (plain) flour in place of spelt flour. Just use the same measurements as specified. 
 
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