Summer fruit drizzle cake

Sarah Cook’s scrummy cake is really easy and versatile – use whatever fruit you like, and you’ll make it again and again

Prep:15 mins
Cook:1 hrs

Easy

Nutrition per serving

kcal 457
fat 21g
saturates 12g
carbs 67g
sugars 44g
fibre 1g
protein 5g
salt 0.62g

Ingredients

2 large eggs
2 tsp vanilla extract
175g fruits, stoned and diced weight
140g granulated sugar
1-2 tbsp citrus juice - lemon, lime or orange
175g very soft butter, plus extra for greasing
175g golden caster sugar
250g self-raising flour

Tip

Pick your fruit
We used blackberries and raspberries for our cover summer fruit drizzle cake but these all work well too: • Apricots (diced) • Blackberries (halved if large) • Blueberries • Nectarines (diced) • Peaches (diced) • Plums (diced) • Raspberries • Redcurrants or blackcurrants • Strawberries (diced or quartered if large)

Method

Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy – the mixture will be very thick.
Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it’s a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.