Blackberry Cake with Orange Drizzle

Today was a cake day- grey, wet, cold.

Plus uni finished yesterday so I have nothing to do any more except bake (what a nightmare!)


PLUS I found these blackberries in the reduced section in my local shop- a section I must admit, I frequent often!


This cake, with a cup of tea, was the perfect antidote to a grey Wednesday afternoon!


Blackberry Cake with Orange Drizzle (recipe stolen from here!)

110g softened butter

140g caster sugar

2 eggs

zest from 1 orange

125g plain flour

1 tsp baking powder

200g blackberries

1/2 tsp vanilla extract

juice from 1 orange

30g caster sugar

Beat together the sugar, caster sugar (except for the last 30g), eggs, orange zest, flour, baking powder and vanilla in a large bowl and beat until smooth and well combined. (I did this by hand (because I don’t have an electric mixer- sad) but if you do, feel free to use that!

Then fold in the blackberries. If you toss them in a bowl with icing sugar before hand, this should prevent them from sinking to the bottom! (I only very recently learned this sneaky trick!)

Pour the mixture into a loaf tin lined with greaseproof paper and bake in a 180 degree oven for 50-60 minutes, or until a skewer comes out clean.

While it is cooling, mix together the orange juice and sugar to form a sort of syrupy liquid. Poke deep holes all over the top of the cake and spoon the mixture over the top of the cake and into the wholes.

Leave to cool completely, then sprinkle with icing sugar and enjoy!!




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