Loaf cakes are quickly becoming my favourite thing to bake – not just because they’re a lot easier than making a traditional round cake and require a lot less icing finesse.
The flavours are endless and as it’s the height of summer here (although the sun seems to have disappeared) I decided to go for orange and raspberry.
The sponge is delicately flavoured with the orange zest and lime giving it a wonderfully fragrant scent along with a zesty flavour and a deliciously moist texture while the raspberries scattered throughout add a burst of intese flavour and look rather wonderful amongst the plain sponge.
The icing is made with cream cheese to balance out the sweetness of the cake and I covered it with toasted, flaked almonds to add a little bit of crunch along with more of the zest.
Best of all – as it’s a loaf cake it’s easy to transport so perfect for taking into work, giving to a friend in need of cake or even keeping at home and finishing it all of yourself!
175g soft butter
175g caster sugar
175g self raising flour
50ml milk (whole is better but semi skimmed will do)
The zest of 1 orange
Juice of 1 orange
2 eggs, at room temperature
Around 10 raspberries
300g icing sugar
100g full fat cream cheese
Juice of half an orange
Zest of half an orange
A handful of flaked almonds
Preheat the oven to 170C/150 fan/Gas 4 and line a loaf tin with baking paper.
Mix the butter and sugar together until light, creamy and doubled in texture, this takes around three minutes with an electric mixer and five without.
Add the eggs, one at a time (if the mixture curdles throw in a tablespoon of flour), and then sieve in the flour and mix in the orange zest and juice. As you continue to mix, pour in the milk and then carry on stirring until everything is well combined (around three minutes more with the electric, five without) and then spoon half of the mixture into the cake tin.
Delicately throw in the raspberries and then cover with the rest of the cake mixture. Use a spatula to smooth the mixture down and pop it in the oven for 45 minutes.
It’s ready when the cake sponge springs back to your touch, or a knife inserted into the middle comes out clean.
Next make the icing, mix together the cream cheese, icing sugar and orange juice until thick and creamy. You only need half an orange so keep the other half to eat later. The icing will still be a little runny but thick – almost like whipped double cream. Once the cake is completely cold slather the icing over the top it.
Sprinkle on the flaked almonds and remaining orange zest, then you’re ready to slice up and enjoy.