Blackberry and Lemon Curd Loaf
Sometimes in amongst the chaos you want something to bring a hint of summer to the days. After doing some recipe testing for work I was left with some lemon curd along with some Greek yoghurt and good old Stork (I’ve been teaching about WW2 rationing if you’re wondering about the Stork!) and wanted to do some baking. After a quick request on twitter I decided on this recipe. The blackberries I found at the bottom of the freezer we foraged near Calke Abbey last September were a perfect summery addition.
I’ve only ever made a cake with yogurt before and it was a total fail. The cake refused to cook in the middle and collapsed into a soppy mess when turned out of the tin so I’ve always been a bit suspicious of yogurt cakes. This didn’t work out too badly at all. What is surprising about this recipe is that you just throw all the ingredients together and beat together, this slightly scares the traditionalist in me. I think the cake could be a bit lighter if you do the traditional method of creaming the butter and sugar together then adding the eggs and finally the rest of the ingredients. However, if you still use the bung-it-all-in-together method it does still work.
When baking soft fresh fruit in cakes do be careful. It can be tempting to put more fruit in that the recipe suggests but this can lead to a heavy soggy cake. Also sprinkle the fruit on the top of the cake just before you put it in the oven. This can help reduce the distance the fruit sinks in the cake.
Blackberry & Lemon Curd Loaf
Makes 1 2lb loaf
Based on BBC Good Food recipe
175g softened butter or marg (in this case I use the leftover Stork)
100ml Greek yoghurt
3 tbsp lemon curd
1 tbsp lemon juice
200g self-raising flour
175g caster sugar
for the icing
1) Preheat oven to 160°c/140°c(fan) and line a 2lb loaf tin.
2) Put all the cake ingredients, apart from the blackberries, in a bowl and beat together with an electric whisk until just combined. Don’t overdo it or you could have a heavy cake.
3) Pour the cake batter into the lined tin then sprinkle the blackberries on top. Bake for 1hr15min – 1hr30min or until cake has risen, golden and cooked through. Use a skewer to test it.
4) Once cake has cooled turn out of the tin. Mix icing sugar and icing sugar together until desired consistency and drizzle over the cake. I never measure the icing amounts, just do it by eye.