Very Berry Loaf Cake

Looking for a bit of inspiration in the latest edition of the Good Food magazine, I stumbled across a Very Berry Loaf Cake, from a chap who almost won last year’s Great British Bake Off. A thing about the particular programme; it’s becoming a little, well, stale. Somewhat dry. A tad soggy on the bottom. There are, after all, only so many times you can watch someone create a Bakewell Tart.

And think about the presenters, Mary & Paul. Last time I saw it the contestants had to make a three-tier cheesecake with different cakes for each tier. There were nine of them baking so that’s 27 cheesecakes. And then Mary & Paul test-tasted them all. Blurgh.

This Very Berry Loaf Cake, on the other hand, is so light and fluffy you could eat it all day. Which I am currently in the process of doing.

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This one is pretty easy. You first need to find a loaf tin and some baking paper. Line the loaf tin. Then heat the oven to about 170 centigrade. A bit more if your oven runs a bit cool, a bit less if your oven runs a bit hot. Don’t know any of this about your oven? Neither do I really. After three or so years of using my oven I still don’t know what it’s going to do.

Very Berry Loaf Cake

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  • 225g soft unsalted butter (more or less a standard block)
  • 185g golden caster sugar
  • 4 eggs
  • 225g self-raising flour
  • zest of two lemons and the juice from one of them
  • 40g runny honey (plus a bit more for drizzling)
  • a pack each of raspberries and blackberries
  • 100g icing sugar
  • a few fresh mint leaves

First whisk the butter and caster sugar together until smooth (more than five mins, less than ten).

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Whisk up the eggs and then add slowly to the bowl, with a spoon of the flour (to prevent separation), whilst whisking. Add the remaining flour and the honey and stir in.

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Add half the mix to the lined tin.

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Put 15 berries on the top of the mix.

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Spread the remaining mix carefully over the berries and then repeat laying more berries on top. Push these ones into the mix.

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Pop in the oven and bake until a skewer inserted into the cake comes out clean (45 mins to 1 hr, again depending on the behaviour of your oven). If it looks like its getting a bit dark on top, cover with foil. Note that the high quantity of sugar and honey means this cake will go quite dark, like caramel, so don’t worry.

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Finally mix the icing sugar with a spoonful of honey and the lemon juice. Drizzle some of the icing over the cake with a spoon. Layer on some more berries and then drizzle on more icing. Finally drizzle on some more honey. Lots of drizzling going on…

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Now of course I didn’t eat all this. We are currently taking it on tour. First to Grannie’s…

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She liked the look of it. Next. Well maybe Ma and Pa…

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14 thoughts on “Very Berry Loaf Cake

  1. I’ve been so tied up with my daughter’s wedding (and recovering from 4 days of partying) that I’m just catching up on my favorite blogs and what do I find? Something scrumptious like this! I can’t see anything wrong with making sure none of this goes to waste although sometimes I do have issues with sharing.

  2. Send some over here. I need it and I need it now! I agree on the staleness of the Bake Off. That twat comedian really doesn’t help things either (if she is still involved). If not, it was a good idea to get rid of her.

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