Whilst whiling away the hours looking
through some of my favourite bloggers this weekend, I came across this
delicious recipe for a lemon curd and blackberry loaf. Being a recent lemon
curd convert, I jumped at the chance of recreating this and bring to work on
the Monday. Well, I have never seen something get demolished so quickly!
The cake has a wonderful tartness to it,
with just the right amount of sweet to balance it out, and was incredibly
*cringes* moist due to the Greek yoghurt. A lovely summery cake that is perfect
for the gorgeous weather we have been having. Long live British Summer!
Ingredients:
175g softened butter
100ml Greek
yoghurt
3 tbsp lemon curd
3 eggs
1 tbsp lemon juice
200g self-raising
flour
175g caster sugar
100g blackberries
For the icing:
icing sugar
lemon juice
Preparation:
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 lemon juice together until you
think its about the right consistency and drizzle over the cake.
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