Hello lovelies,
You guys know me well enough by now to know that I absolutely adore anything almond. It’s one of my favourite flavours ever and I love to add it to my bakes at any given opportunity!
And, if there’s one thing that almond flavouring pairs beautifully with, it’s fruit!
Therefore, it only felt right to join the two together and create something delicious… and that’s exactly how today’s recipe was born.
Inspired by Jane’s Patisserie’s bakewell loaf, this loaf cake is everything I wanted it to be and more.
A beautifully moist, almond flavoured sponge that’s filled to the brim with berries, baked to perfection, cooled and finished off with a silky smooth vanilla buttercream and a whole ton of berries – now if that doesn’t have your mouth salivating, I’m not sure what will.
So, if this loaf cake has caught your attention and got you wanting to know more, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert
Servings: 8-10 Slices
Prep Time: 10 Minutes
Bake Time: 45-55 Minutes
Decorating Time: 10 Minutes
Overall Time: 1+ Hour
Ingredients You Need For The Loaf Cake:
- 150g Of Unsalted Butter / Baking Spread
- 150g Of Caster Sugar
- 3 Medium Eggs
- 150g Of Self-Raising Flour
- 150g Of Ground Almonds
- 2tsp Of Almond Extract
- 250g Of Fresh Berries (I Used Around 62g Each Of: Blackberries, Blueberries, Strawberries & Raspberries)
Ingredients You Need To Decorate:
- 150g Of Unsalted Butter
- 250g Of Icing Sugar
- 1tsp Of Vanilla Bean Paste / Extract
- Remaining Fresh Berries
How To Make The Loaf Cake:
- Firstly, gather together your equipment and ingredients, line a loaf tin with parchment paper and preheat the oven for 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large bowl, using either a stand mixer or handheld mixer, beat together the 150g of butter and 150g of caster sugar until fluffy.
- Next, one at a time, beating between each addition, mix in the 3 medium eggs and 2tsp of almond extract.
- Now, mix in the 150g of self-raising flour and 150g of ground almonds until everything is combined.
- Fold through the 250g of berries.
- Pour the batter into the prepared loaf tin and place into the oven to bake for 45-55 minutes, until a skewer placed into the centre comes out clean.
- Once baked, remove from the oven and allow to cool fully in the tin before carefully removing and placing onto a wire rack.
How To Decorate:
- Now that the loaf cake has fully cooled, it’s time to decorate.
- In a large bowl, using either a stand mixer or handheld mixer, beat the 150g of unsalted butter until loosened and smooth.
- In 2/3 additions, beat in the 250g of icing sugar and 1tsp of vanilla extract until a buttercream has formed.
- Transfer the finished buttercream into a piping bag that has a large round tip attached (I used a Wilton 2A tip) and pipe the buttercream onto the top of the loaf cake.
- Top the buttercream with the remaining fruit.
- Finally, place into the fridge for 5-10 minutes to set the buttercream and then cut into slices and serve.
Notes:
- This loaf cake will last 2-3 days at room temperature or place into the refrigerator to preserve the fruit. However, the cake may become slightly more dense if placed into the fridge for a long period of time.
- You can freeze this cake for up to 3+ months. I’d recommend thawing in the fridge overnight before serving.
- You don’t have to have a buttercream topping, you could also make a simple icing drizzle or melted chocolate drizzle.
- I used this 2lb loaf tin: https://direct.asda.com/george/home/ovenware-bakeware/scoville-neverstick-2lb-loaf-tin/
- I used this Wilton 2A piping tip: https://thevanillavalley.co.uk/wilton-2a-large-
I can’t help but be obsessed with today’s recipe!
Now I love every single bake I share with you but I do have favourites and this recipe today has to be one of them! It turned out absolutely perfect and I can guarantee you guys will fall in love with this also.
I told you, the combination of almond and fruit is just sensational.
Let me know in the comments below if you make this loaf cake yourself and if you do, what your thoughts are on it. Do you too love the combination of almond and fruit?
Sending you all tons of love & hugs as always,
Elle xo
