A light and tasty fruit loaf with a sweet hit of icing
225g unsalted butter, soft
225g caster sugar
1 tsp vanilla extract
4 large eggs
225g self-raising flour
1 tsp ground cinnamon
2 tbsp poppy seeds
2 tbsp Greek yoghurt
Finely grated zest of 1 orange
Juice of ½ orange
200g fresh blackberries (freeze the blackberries and use them frozen to stop them becoming mushy and bleeding through the cake before it cooks).
For the icing
210g icing sugar, sifted
Juice of 1 orange
A few fresh blackberries for garnish
Poppy seeds to garnish (optional)
Grease a 1lb loaf tin and line with baking parchment. Preheat your oven to 180˚C/160˚C fan-assisted/gas mark 3.
Beat the butter, sugar and vanilla extract together until pale and fluffy.
In a separate bowl, add the sifted flour, cinnamon and poppy seeds.
In another bowl, stir the yoghurt, orange juice and zest together. Add both to the butter mixture using a large metal spoon to fold through. Add the frozen blackberries and fold through.
Pour the mixture into the loaf tin. Bake for about 30 mins. Check with a skewer to see if it needs longer.
Remove the cake from the oven, once cooked, and stand in the tin to cool for about 20 minutes before turning out onto a cooling rack.
Once the cake is cool enough to ice, stir the orange juice through the icing sugar to make a thick but pourable icing. Drizzle over the cake and top with a few fresh blackberries and poppy seeds.
Recipe by Jody Spencer
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