Easy Blackberry Loaf Cake
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 175 g Blackberries (fresh or frozen (no need to defrost frozen blackberries))
- 1 tbsp Plain Flour (All-purpose flour)
- 225 g Unsalted Butter (softened)
- 225 g Caster Sugar (Superfine sugar)
- 4 Eggs (large)
- 200 g Self Raising Flour (Self-rising flour)
- 30 g Ground Almonds (Almond meal)
- 1 Lemon (zest )
- 60 g Caster Sugar (Superfine sugar) (or Granulated Sugar)
- 2 tbsp Lemon Juice
Method
- Preheat the oven to 180Β°c (160 Β°fan/ Gas 4/ 350F) and grease and line a 2lb loaf tin with baking paper or non stick parchment paper.
- Coat the blackberries in the plain flour and set aside
- In a large bowl, cream together the softened butter and caster sugar until pale and fluffy.
- Beat in the eggs.
- Fold in the self-raising flour, ground almonds, and lemon zest.
- Spoon half the mixture into the loaf tin.
- Gently fold the flour-coated blackberries into the remaining cake mixture, taking care not to crush them, then spoon it into the tin and level the top.
- Bake in the oven for 1 hr 10 minutes, or until a skewer comes out clean (without raw batter on it).
- Mix together the caster sugar with enough lemon juice to make a runny drizzle and spoon it over the top of the cake whilst still warm. Leave the cake to cool before removing from the tin and slicing.