Summer Berry Drizzle Cake
Summer Berry Drizzle Cake: a light vanilla sponge with a summer berry drizzle and fresh berries to decorate <3
Hello bakers! I thought a lovely summer bake would be perfect this week with the glorious weather returning here in the UK. We’re also in the middle of berry season and I LOVE going to pick my own fresh berries, fruit and vegetables… it’s a lot of fun and strolling through the fields with the aroma of fresh fruit is so nice!! I’ve chosen to use a mix of strawberries, blackcurrants and raspberries but you can use any berries for the drizzle and topping!! I can’t wait to make it again with blackberries, one of my favourite flavours.
The recipe is taken from the BBC Good Food website, they really do have some delicious baking recipes to choose from! I wanted a simple yet delicious bake and what better than a drizzle cake?! The loaf isn’t drizzled with the usual lemon syrup though it has an incredible berry juice drizzle mixed with granulated sugar… sounds amazing doesn’t it?! The drizzle seeps into the cake creating a beautiful colour in the sponge and a delicious flavour of course!! The berries sit on top covered in the drizzle with the granulated sugar creating a sweet crunch… did I mention it’s delicious!!!!
The recipe for the loaf cake isn’t one I usually use but it really creates a light and airy sponge. Mixing everything together at once and then whisking for 5 minutes creates a pale and thick cake batter and it is really worth the extra time whisking the ingredients together! I’m usually a creaming method gal but the all-in-one method worked and ade a super yummy loaf cake!!
The only change I really made was to heat the sugar and berries up for 30 seconds in the microwave before drizzling just to soften the fruit up a little and create more of a syrup. This step is totally optional but in my opinion it did make a difference and the juice from the berries coated them more and it seeped in well to the cake. I LOVE this recipe so much and I’m sure it’ll be a hit throughout the summer months – an easy and yummy bake to bring to any picnic or BBQ!!
- 2 large eggs
- 2 tsp vanilla extract
- 175g fruit, stoned and diced weight (I used a mix of strawberries, blackcurrants and raspberries)
- 140g granulated sugar
- 1-2 tbsp citrus juice – I used lime juice
- 175g butter, softened
- 175g golden caster sugar
- 250g self-raising flour
- Preheat the oven to 180C/160C fan. Grease and line a 900g/2lb loaf tin . Put the butter, golden caster sugar, flour, eggs and vanilla extract into a large bowl and whisk with an electric hand mixer for 5 mins until pale and creamy – it’ll be really thick!
- Chop any larger berries into rough 1 cm sized shapes, some berries might not need chopping up and can put in whole.
- Spread one-third of the cake mix into the tin, then sprinkle over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and sprinkle with another 50g fruit. Layer the last of the cake mix on top and spread evenly and ensure that no berries are on show. Bake for 1 hr, until an inserted skewer comes out clean. You may need to cover the cake in foil towards the end if it starts to brown too much but isn’t done in the middle. I checked at about 50 minutes.
- Poke the cake all over with a skewer whilst still in the tin. Put remaining 75g fruit into a bowl with the granulated sugar and citrus juice. Squash some of the berries to create some juice. Heat for 30 seconds in the microwave. Drizzle over the berry syrup mix and decorate the top with any of the larger sized berries. Cool in the tin before removing to slice and store. Enjoy!
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