Sarah Prepare dinner’s scrummy cake is very easy and versatile – use no matter fruit you want, and also you’ll make it repeatedly

  • Preparation and cooking time
    • Prep:15 minutes
    • Prepare dinner:1 hr
  • Straightforward
  • Cuts into 8

  • Freezable (Freeze earlier than icing)

Vitamin: per serving
Spotlight Nutrient Unit
kcal 457
fats 21g
saturates 12g
carbs 67g
sugars 44g
fibre 1g
protein 5g
low in salt 0.62g

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Elements

  • 2 giant eggs
  • 2 tsp vanilla extract
  • 175g fruit, stoned and diced weight
  • 140g granulated sugar
  • 1-2 tbsp citrus juice – lemon, lime or orange
  • 175g very tender butter, plus further for greasing
  • 175g golden caster sugar
  • 250g self-raising flour

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Methodology

  • STEP 1

    Warmth oven to 180C/160C fan/fuel 4. Grease a 900g/2lb loaf tin and line the bottom and ends with a protracted strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a big bowl and beat with an electrical hand mixer for five minutes till pale and creamy – the combination shall be very thick.

  • STEP 2

    Unfold one-third of the cake combine into the tin, then scatter over 50g of the fruit. Rigorously dot and unfold one other third of the cake combine on prime, and scatter with one other 50g fruit. Lastly dot the remainder of the cake combine over and gently unfold with the again of a spoon. Bake for 1 hr, till an inserted skewer comes out clear.

  • STEP 3

    Poke the cake throughout with a skewer. Put remaining 75g fruit right into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a bit of the fruit as you go. If it’s a bit dry, add a splash extra juice and spoon over the cake. Depart within the tin till the cake is cool and the topping is ready and crisp.

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