As spring is on the horizon (though it didn’t seem like it when I walked back from university in a hailstorm this morning) I thought I’d create a fresh summery recipe you can try out over Easter or perhaps for Mothers Day. This simple loaf cake contains plums, blueberries and lime and is delicious served with a dollop of yoghurt.
For the sponge mix you will need:
220g caster sugar, 220g butter (softened), 300g self raising flour, 1tsp vanilla essence, 3 eggs, 1tsp baking powder, 3tbsp milk and 125g chopped plums and blueberries.
Grease and line a medium sized loaf tin with baking paper and preheat the oven to 180c (fan).
With an electric whisk (or wooden spoon) mix together the sugar, butter, flour, vanilla, eggs, milk and baking powder until smooth.
Put a third of the cake mix into the loaf tin and spread until even. Sprinkle half of the fruit over this then add another third of the cake mix.
Now add the remaining fruit and top with the last of the spongey mixture.
Place in the oven and cook for 50 minutes- 1 hour.
For the topping you will need:
100g granulated sugar, 75g chopped plums blueberries, juice and zest 2 limes and 2tbsp icing sugar mixed with a little water.
Towards the end of the sponge’s cooking time, make your topping.
Place the sugar, fruit and lime juice in a saucepan and heat for 2 minutes, crushing the fruit as you go. Remove from the heat.
Once your cake is cooked, poke little holes all over its surface when still hot and pour the fruity drizzle all over.
Leave the cake in the tin until the glaze has hardened then remove it and serve with lime zest, white icing and flaked almonds.