15 March 2013

Blackberry Cake with Orange Drizzle


A wintry looking cake. Which is quite appropriate as there was snow on the ground the day I made this. Yes, we have snow in Scotland in March. And yes, that seems wrong to us too.

This cake came about when I bought some reduced price blackberries and still hadn't used them several days later. What to do with them? Smoothie or cake, smoothie or cake?

This time I opted for cake.

This simple recipe makes two of the most wonderfully moist loaf cakes. It's one of my favourite cake recipes and one I have made many times before with different berries and different citrus drizzles. It's always a winner. It's so easy to make, the cake is super light and you end up with two yummy cakes. What's not to love?

This time I made a blackberry cake with a blood orange drizzle and finished it off with a dusting of icing sugar. With this cake I say a sad farewell to blood oranges until their next season.




print recipe

Blackberry Cake with Orange Drizzle
A simple recipe that makes two beautiful moist and light vanilla loaf cakes, drizzled with blood orange juice and finished with a dusting of icing sugar.
Ingredients
  • 225g unsalted butter, softened
  • 280g caster sugar
  • 4 large eggs
  • zest from 2 blood oranges
  • 250g plain flour
  • 2 tsp baking powder
  • 300g blackberries
  • 1 tsp vanilla extract
  • juice from 2 blood oranges
  • 56g caster sugar
Instructions
1. Preheat oven to 180c/160c fan/gas mark 4. Line two 1lb loaf tins with non-stick baking paper.2. Put all of the ingredients, except the blackberries, blood oranges juice and last 56g of caster sugar into a large bowl and beat together with an electric hand whisk or mixer, until smooth and combined. Stir in blackberries by hand. If you toss them in a little icing sugar before adding them, it will stop them from sinking to the bottom.3. Pour the mixture into the prepared tins and smooth the top. Bake in the middle of your preheated oven for 50-60 minutes until a skewer comes out clean when inserted into the centre of the loaves.4. Leave to cool in the tins. While the loaf is cooling, mix together the blood orange juice and 56g of caster sugar. Poke deep holes into the loaves using a skewer and spoon the mixture over the top of the cakes. Leave to cool in the tins completely before turning out. 5. Enjoy one of the cakes and give the other away for good karma and happy friends.
Details
Total time:
Yield: 2 x 1 lb loaf cakes


I also have the recipe in cup measures, if you prefer that. I tend to use the cup measures, but I have both noted down. You can find the recipe in cups in my Blueberry Loaf Cake with Lime Drizzle post.

Here are 10 of the best Blackberry recipes for you to enjoy:

Photo: The Caked Crusader
  1. Mum's Trifle with Blackberries - Tinned Tomatoes
  2. White Chocolate Blackberry Tart - Coffee and Crumpets
  3. Blackberry and Almond Crumble Bars - Julia's Album
  4. Blackberry Sorbet - A Non-Dairy Ice Cream Life
  5. Pear and Blakberry Frangipane Tart - Farmersgirl Kitchen
  6. Brilliantly Beet Smoothie - Diet, Dessert and Dogs
  7. Oat Mango Smoothie with Blackberries - Lisa's Kitchen
  8. Dutch Baby with Blackberries - More Than Burnt Toast
  9. Blackberry Panna Cotta Birthday Cake - The Caked Crusader
  10. Blackberry Coconut and Rose Barfi - Chocolate Log Blog

I am entering my cake into this month's Credit Crunch Munch, the food blog event that is hosted by Helen at Fuss Free Flavours and Camilla over at Fab Food 4 All

32 comments:

  1. That is LOVELY Jac and such a wonderful set of ingredients too! I love berries, as well as citrus in my cakes, and made my mum some little lemon daisy cakes for Mother's Day! Karen

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    1. I'm sure she loved them Karen. My mum is off cake as she is trying to cut down, so I didn't bake for her this year.

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  2. looks gorgeous jac! I saw you tweeting this, had to come over! sounds like such a lovely light moist cake! would love this for tea! LOVE LOVE LOVE berries.

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    1. Thanks Shu. It's a great cake to have in your repertoire.

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  3. I too will miss blood oranges. They have only seemed to really catch on here this year, with Lidl having the best I've tasted. I have made a couple of unblogged blood orange-ish cakes but didn't fancy the colour it gave the finished cake. Clever you with the appropriately wintry dusting of icing sugar.

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    1. That's where I got them too. I went through bag, after bag, after bag. They were absolutely delicious!

      I don't usually dust these cakes as they have the drizzle topping, but I am quite pleased with the effect.

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  4. I love these kind of cakes, they look 'plain' but are deliciously moist as you say and full of flavour, this combination looks particularly gorgeous!

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  5. Delicious looking cake, my favourite kind, full of flavour without icing or cream.

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    1. You are right it doesn't need either with the sweet vanilla flavour, the fruity berries and the infusion of orange.

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  6. Gosh, this looks gorgeous! I have some blackberries in the freezer from my foraging last summer so I will give it a try. I will have to use an "ordinary" orange though as I haven't seen any blood oranges for ages.

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    1. Ordinary oranges would work just as well. You are going to love this cake Jean.

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  7. Jac, that cake really looks quite stunning. Just love the colour of the blackberries. I didn't manage to find any blood oranges and so will have to try my luck next year, but it does sound quite delicious. I made a lime drizzle cake for a Red Nose Day event yesterday and I'm rather wishing I'd put blackberries in it now.

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    1. You could just use normal oranges, If you wanted to Choclette. Lime drizzle is pretty good too.

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  8. Oh, meant to say thank you for including my barfi link - blackberries do give a lovely purple colour.

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  9. Another person teasing me with Blood Oranges, I haven't seen one for years boo hoo. Your cake looks absolutely luscious and I always love the contrast of innocent healthy fruit in a not so innocent decadent cake, the are like yin and yang and compliment each other beautifully. My husband doesn't do most berries but I managed to get him to eat blueberries in my American style pancakes last week so who knows maybe I'll risk it and make this and if he doesn't eat it there'll be more for the rest of us LOL! Thank you for entering Credit Crunch Munch with this yummy cake:-)

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    1. Go on try him with this and see. Of course the berries in a cake are squidged, so it's a different texture.

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  10. Gonna give this a go tomorrow, though I must say the mum's trifle looks absolutely delicious. Yum :)

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    1. Thanks Ted. Hope you enjoy it, although I know you will. Come back and let me know how you get on.

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  11. we have finally had a morning where it is so cold that we have needed dressing gown and slippers - it feels weird after all our heat but I am looking forward to a warm soup tonight - the cake looks lovely and I love how it reflects your weather - hope it warms up for you soon

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    1. Thanks Johanna, me too. It is cold and pouring with rain here today. Soup is the best thing about cold days. We just finished off a pot yesterday.

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  12. Jac, this cake is a whole lotta lovely! I am a wee bit obsessed with blueberries and consume more than my fair share. Love the Winter dusting look you have applied to the cake. I bet it's delicious!

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    1. I was pleased with the dusting of icing sugar too, something I have never done with this cake before.

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  13. Just realised it's blackberries and not blueberries! Doh! Clearly not enough coffee yet;-) Do you think it would work with blueberries to?

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    1. Haha, I did notice that and yes this cake is gorgeous with blueberries. Take your pick from any citrus fruit for the drizzle.

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  14. It does look very wintery. As I know it snows in Scotland in April, March snow doesn't surprise me :)

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    1. It's snowing here now and forecast for the next 11 days. it was like summer at this time last year *sigh* Will be eventually have perpetual winter here I wonder.

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  15. That is beautiful and would have made an ideal birthday present :)

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    1. Indeed, if I was more organised and if you lived nearer x

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x