This berry loaf cake is both simple and easy to make, studded with the bright flavours of mixed berries. The sponge of this loaf cake is moist and light, elevated with a frosted topping of cream cheese icing.
Serves 8
250g unsalted butter, softened, plus extra for greasing
150g caster sugar
3 eggs
150g defrosted mixed berries
250g self-raising flour
1 tsp baking powder
1/2 tbsp ground cinnamon, plus extra for dusting
200g icing sugar
100g cream cheese
1kg loaf tin
baking paper
piping bag with star nozzle
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the loaf tin with baking paper. In a large mixing bowl, cream together 150g of butter with the caster sugar for 2-3 mins until fluffy. Beat in the eggs, one at a time, until fully integrated.
Reserving 2 tbsp for decoration, mix in the berries, then fold in the flour, baking powder and cinnamon. Transfer the mixture to the prepared loaf tin and bake for 45-50 mins until firm and golden. Allow to cool in the tin completely, then transfer to a serving plate.
In a clean bowl, whisk the remaining 100g of butter, then add the icing sugar gradually. Whisk for 2 mins, then whisk in the cream cheese, and whisk for 2 mins again. Transfer the mixture to the piping bag and pipe icing from side to side, width-wise. Dot over the reserved berries and dust with cinnamon. Serve.
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