- Tried & Tasted -

Friday, 22 April 2016

Honey Lemon Berry Filled Loaf Cake

When I saw this Honey Lemon Berry Filled Loaf Cake in a baking book, I was instantly attracted to it and made plans to bake it as soon as I could. It is filled with raspberries and blueberries inside out. The simple decorations on the cake allow the natural colors and texture of the fruits to be placed in the limelight. It is simple and beautiful.

The original cake recipe uses raspberries and blackberries. The crust of the cake will get quite dark after baking but not to worry, as what the author mentioned, it is meant to be and the caramelized crust of the cake (not burnt...very fine line though, tent it with foil if you think it is too dark) smells caramel-ly wonderful. The 'puckering' lemon honey icing brightens the flavour of the cake. Yummy!

Honey Lemon Berry Filled Loaf Cake
(adapted from Bake It Great by Luis Troyano - Very Berry Loaf Cake)
Serves 6 - 8
225g unsalted butter, room temperature
180g sugar
225g organic all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
finely grated zest of 2 lemon and juice of 1
40g clover honey + 1 tbsp to make the icing
100g raspberries
100g blueberries
100g icing sugar
few sprig of fresh mint

Steps to cake
  • Grease and line with non-stick baking paper, 95 x 195 x 70mm loaf pan.
  • Preheat oven to 180 degrees C (320 degrees F)
  • Cream butter and sugar until pale and fluffy, approximately 5 minutes in a kitchen mixer fitted with a paddle attachment.
  • Crack eggs into a bowl and give them a quick mix. Slowly add them to the butter and sugar mixture, along with 1 tablespoon of flour, beating all the time.
  • Next add the lemon zest, the honey and the remaining flour. Give it a really good mix until well incorporated. Do not over mixed though. Put half of the cake mixture into the prepared loaf pan and level it out with a spatula.  
  • Scatter 1/3 of the blueberries and raspberries on the mixture. Gently put the rest of the mixture into the tin and place another 1/3 of berries on top. 
  • Bake in the centre of the oven for 50 - 60 minutes until a skewer inserted in the centre comes out clean. The cake should feel firm to the touch and not wobbling. If the cake gets too dark before it is baked, place a piece of foil loosely over the cake to tent it. Don't worry though, this cake is meant to have a dark caramelized crust.
  • Leave the cake to cool in the tin for about 10 minutes, then tip it out upside down onto a wire rack to cool completely.
  • To make the icing, place the icing sugar and 1 tablespoon of honey into a bowl. Add the lemon juice a little at a time until you have a thick, glossy icing. If you add too much liquid and it goes too runny, just add a little more icing sugar. [Mine was a little too runny but still puckering yummy though.]
  • Place the cake on your presentation plate and drizzle over the icing using a spoon or a piping bag. Decorate the cake with the remaining berries and a few mint leaves.  

Steps to cake decoration:


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