Name: Summer fruit drizzle cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Cuts into 8
Cuisine: British
Ingredients: 2 large eggs; 2 tsp vanilla extract; 175g fruit stoned and diced weight; 140g granulated sugar; 1-2 tbsp citrus juice - lemon, lime or orange; 175g very soft butter plus extra for greasing; 175g golden caster sugar; 250g self-raising flour

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Summer fruit drizzle cake

Summer fruit drizzle cake

Sarah Cook

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Cuts into 8

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.6 out of 5.154 ratingsRate

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Sarah Cook’s scrummy cake is really easy and versatile – use whatever fruit you like, and you’ll make it again and again

Freezable (Freeze before icing)

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Ingredients

Nutrition

Units:

MetricUS

2 large eggs
2 tsp vanilla extract
175g fruit

stoned and diced weight
140g granulated sugar
1-2 tbsp citrus juice

- lemon, lime or orange
175g very soft butter

plus extra for greasing
175g golden caster sugar
250g self-raising flour

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Nutrition: per serving

kcal457
fat21g
saturates12g
carbs67g
sugars44g
fibre1g
protein5g
salt0.62g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy – the mixture will be very thick.
step 2

Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
step 3

Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it’s a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.

RECIPE TIPS

PICK YOUR FRUIT

We used blackberries and raspberries for our cover summer fruit drizzle cake but these all work well too: • Apricots (diced) • Blackberries (halved if large) • Blueberries • Nectarines (diced) • Peaches (diced) • Plums (diced) • Raspberries • Redcurrants or blackcurrants • Strawberries (diced or quartered if large)

Recipe from Good Food magazine, August 2011

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A star rating of 4.6 out of 5.154 ratings

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