Blackberry and Orange Loaf Cake

 This stunning cake features lots of juicy British blackberries and zesty orange with a blackberry buttercream

I talk a lot about how important it is to try and eat seasonally where possible, though I know how difficult this can be, but if you see blackberry bushes bursting with ripe berries, I urge you to pick them! They are so delicious this time of year, you'll know they are ready when you barely have to pull at them, they just fall off. The best ones are larger and quite plump. You can add them to a smoothie, yoghurt, porridge, cakes, pavlovas, flapjacks, a snack you name it, not to mention that they're free! Of course even if you can't pick them, supermarkets will still be selling British blackberries so you won't be missing out. You might remember last year I made my vegan apple and blackberry cake  for my grandparents, but this year I had every intention of making a layered cake however my icing didn't go to plan and the whole cake was just not fit for photography. I settled for my classic loaf cake which I always enjoy making, so versatile and always approved my lovely testers. I've added orange with this cake as opposed to the usual lemon I often see other bakers using. Whilst lemon is grand, it's nice to have a change of citrus fruit, and the orange pairs nicely, its not too bold but blackberries can be quite sharp sometimes so the citrus offsets that. Don't you just adore how vibrant the icing is, and that's without any food colouring, its all from the blackberries! I hope you enjoy making this cake, its a great transitional piece between summer and autumn I find. 

If you love blackberries and loaf cakes....

Check out my other recipes for more inspiration!

• Lemon and Raspberry Loaf Cake
• Vegan Salted Caramel Loaf Cake
• Raspberry Brownies

Recipe

Prep: 30 minutes

Cook: 1 hour

Serves: 8-10

Notes:

• I find frozen blackberries are better to stir through the cake batter, as fresh ones can get mushy but they'll still work if you don't have frozen. 
• The orange syrup is optional but I highly recommend using it to add more orange flavour and additional moisture to the sponge. 
• You can also make the orange syrup on the hob/stove but I find the microwave really quick.

Ingredients

Cake

• 215g butter
• 215g caster sugar
• 215g self-raising flour
• 70ml whole milk
• zest of 2 oranges
• 3 medium eggs
• 200g frozen blackberries

Orange syrup

• juice of 1 orange
• 25g caster sugar

Buttercream

• 150g blackberries
• 150g butter
• 300g icing sugar

Method

1. Preheat the oven to 180℃ and grease and line a 2lb loaf tin with baking paper, making sure there is an overhang on either side.
2. In a standing mixer or with an electric whisk, beat together the butter, sugar and orange zest till fluffy and well combined.
3. Add an egg one at a time, mixing thoroughly in between.
4. Mix in the flour then the whole milk until you have a thick cake batter.
5. Toss the blackberries in a bowl with 1 tablespoon of flour then fold them through the cake batter. 
6. Spoon the cake batter into the prepared loaf tin then bake for 1 hour. About halfway through, cover the cake with foil so that it doesn't burn on top before the inside is baked. 
7. A knife inserted into the cake should come out with only a few crumbs clinging and then you know it is baked. 
8. When there is only 5 minutes remaining of baking time, make the syrup. Combine the orange juice and sugar in a bowl and heat in the microwave in 30 second bursts till the sugar is dissolved. It should take about 2 minutes for the mixture to become syrupy.
9. As soon as the cake is baked and out of the oven pour and spread the syrup all over the top of the cake to let it seep into the sponge. 
10. Leave the cake to cool completely whilst you make the buttercream.
11. Place the blackberries into a small bowl and microwave for about 1 minute till they are soft. Mash the blackberries with a fork then leave aside to cool.
12. Beat the butter with the same mixer you used earlier, until pale and smooth without any lumps.
13. Gradually add the icing sugar until mixed in, making sure to scrape in and around the bowl to collect all of the butter. 
14.  finally add the mashed blackberries to the buttercream and mix in on a slow speed.
15. When the cake is cooled, pipe or spread the buttercream on top and finish with more raspberries then serve.
16. This cake is best stored covered in the fridge for up to 5 days. Enjoy!

Christina

xx