Spring is here at last and after lots of chocolate treats and warming puds through the winter months, I thought I’d give you a fresh and zingy recipe to accompany the (hopefully) warmer weather. This simple loaf cake is packed full of flavour and makes a nice change from the classic lemon drizzle. Slice up and serve with a dollop of yoghurt for a perfect Easter dessert or pair with a cuppa for a cheeky afternoon pick me up.
For the sponge, you will need;
- 220g caster sugar
- 220g butter (softened)
- 300g self-raising flour
- 1tsp vanilla essence
- 3 eggs
- 1tsp baking powder
- 3tbsp milk
- 125g chopped plums & blueberries.
For the topping you will need;
- 100g granulated sugar
- 75g chopped plums & blueberries
- Juice and zest of 2 limes
- 2tbsp icing sugar mixed with a little water.
Method for the sponge:
- Grease and line a medium sized loaf tin with baking paper and preheat the oven to 180c (fan).
- With an electric whisk (or wooden spoon) mix together the sugar, butter, flour, vanilla, eggs, milk and baking powder until smooth.
- Put a third of the cake mix into the loaf tin and spread until even. Sprinkle half of the fruit over this then add another third of the cake mix.
- Now add the remaining fruit and top with the last of the spongy mixture.
- Place in the oven and cook for 50 minutes- 1 hour.
And for the topping:
- Towards the end of the sponge’s cooking time, make your topping.
- Place the sugar, fruit and lime juice in a saucepan and heat for 2 minutes, crushing the fruit as you go. Remove from the heat.
- Once your cake is cooked, poke little holes all over its surface when still hot and pour the fruity drizzle all over.
- Leave the cake in the tin until the glaze has hardened then remove it and serve with lime zest, white icing and flaked almonds.
By Tassy Goodall.
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