June is just around the corner and I’m definitely ready for summerfruit season to begin. This cake is simple to whip up: the vanilla-infused sponge is made using the all-in-one method, studded with fresh berries and topped with a macerated fruit drizzle, making the most of seasonal produce. It’s versatile too – you can use whatever fruit you have to hand; I even used frozen summerfruit as it was a little early to use the fresh equivalent when I first made this. It’s a great blank canvas of a recipe that’s ripe for customisation – you could use diced apricots, peaches or plums; halved blackberries or raspberries; redcurrants or blackcurrants; diced strawberries or whole blueberries. Delicious in its simplicity. To make the cake, you will need:
2 large eggs
2 tsp vanilla extract
175g fruit, by weight
140g granulated sugar
1 – 2 tbsp citrus juice
175g very soft butter, plus extra for greasing
175g golden caster sugar
250g self-raising flour.
Heat the oven to 180C/160C fan/Gas 4. Grease a 900g 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.
Beat with an electric mixer/ stand 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 another third of the cake mix on top, spreading it out, and then 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 one hour, 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. Slice and serve with a cuppa.
What are you baking this weekend?