Summer Fruits Drizzle Cake [57]

Summer Fruit Drizzle Cake

  • Servings: 4
  • Difficulty: easy
  • Print

Summer Fruit Drizzle Cake


Adapted from BBC Good Food by Sarah Cook

I’ve read the review and realised that most bakers need more than an hour to bake. I reduced my baking time to only 40 minutes as I was using these tasty peaches from Spain (so not too wet) and blueberries from Oregon and with only half portion of the recipe. The cake was a bit dry, so I think maybe 35 minutes would have been sufficient. I need to change to a smaller loaf pan too when I halved the recipe.


Ingredients

  • 1 egg
  • 1 tsp vanilla extract
  • 80g peaches (stoned and diced) and blueberries
  • 87g very soft butter, plus extra for greasing
  • 87g golden caster sugar
  • 125g self-raising flour
  • toppings: 2 tbsp granulated sugar (original recipe 70g) 1 tbsp lemon juice 30g fruit (omitted)


Directions

  1. Pre-heat oven to 180C/160C fan. Line the loaf pan with baking paper.
  2. In a mixing bowl, add butter, sugar, flour, eggs and vanilla extract and whisk with an electric hand mixer for 5 minutes until pale and creamy.
  3. Pour 1/3 of the batter into the lined loaf pan and spread half of the fruits on top. Pour another 1/2 of the batter and spread the rest of the fruits on top. Finally pour in the rest of the batter and spread with the spatula.
  4. Bake at 160C (fan) for 35 minutes or until a skewer inserted comes out clean.
  5. In another bowl, combine the fruits for the topping, sugar and lemon juice and mix well. Poke the cake all over with a skewer or toothpick, drizzle the mixture over the cake. Set aside the cake (in the tin) to cool. The topping should be set and crisp.

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