Summer fruit drizzle cake
By Sarah Cook
Cooking time
Prep: 15 mins Cook: 1 hrSkill level
EasyServings
Cuts into 8Sarah Cook’s scrummy cake is really easy and versatile – use whatever fruit you like, and you’ll make it again and again
Nutrition and extra info
Additional info
- Freeze before icing
Nutrition per serving
- kcalories
- 457
- protein
- 5g
- carbs
- 67g
- fat
- 21g
- saturates
- 12g
- fibre
- 1g
- sugar
- 44g
- salt
- 0.62g
Ingredients
- 2 large eggs
- 2 tsp vanilla extract
- 175g fruits, 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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Method
- 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, 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.
- 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.
- 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 from Good Food magazine, August 2011
Comments, questions and tips
Comments
Have made this loads of times and it always get lots of praise. Usually just use strawberries, but have also used mix of raspberries, blueberries and blackberries. I always need to bake for longer and cover for last 15 mins or so to stop it burning. Last night made into 12 cupcakes/muffins and baked for 25-30 mins, worked really well.
Made this yesterday with blackberries. Had to cook it for 20min longer than stated as my berries were frozen, but tastes really good.
Love the colouring from the drizzle down the sides of my cake - makes it look so pretty. I mixed up the drizzle before the cake was ready, so it sat on the side for 20min before it finally went over the cake, the sugar disolved slightly, but it hasn't detracted from the flavour. Will definitely be making this again.
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Yum yum yum!
I used frozen forest fruit berries which worked perfectly.
I didn't use the granulated sugar as the topping as I don't like it too crunchy. I used 100g of caster sugar instead with juice of a whole lemon and left the fruit to soak in it. It made a sort of sticky syrup instead which didn't go crunchy. Really nice.
Fab. I used lots of fruit. Apricots, plums, blackberries, strawberries, blueberries. Kept the berries for the top tho and the drier plums and apricots for inside the cake so took the hour as instructed. I think all the juice from berries is what is causing peoples cakes to take longer then anticipated? Very yummy will definitely make again.