Blackberry & yuzu cake

Name: Blackberry & yuzu cake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 175 g unsalted butter, softened, plus extra for greasing; 235 g golden caster sugar; 2 unwaxed limes, zest of all, juice of 1; 3 eggs; 175 g plain flour; 1 tsp baking powder; ½ tsp fine salt; 150 g pack blackberries, halved; 60 ml bottle yuzu juice

Tart yuzu juice makes a particularly delicious, syrupy drizzle for this winning cake. Just the thing to bring out for afternoon tea in the sunshine, enjoy with crème fraîche and extra berries for pudding or indulge in at breakfast with a dollop of Greek yogurt.

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Serves8
CourseCake
Prepare25 mins
Cook1 hr 10 mins
Total time1 hr 35 mins
Pluscooling

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Ingredients

175g unsalted butter, softened, plus extra for greasing
235g golden caster sugar
2 unwaxed limes, zest of all, juice of 1
3 eggs
175g plain flour
1 tsp baking powder
½ tsp fine salt
150g pack blackberries, halved
60ml bottle yuzu juice

Method

Preheat the oven to 180oC, gas mark 4. Grease and line a 900g loaf tin with baking parchment. In a large bowl, using an electric hand mixer, beat the butter, 175g sugar and the lime zest until light and fluffy (5-7 minutes). Beat in the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl.
Gently fold in the flour, baking powder and salt until just combined. Scoop ½ the batter into the tin, then dot over ½ the blackberries. Scoop over the remaining batter, level it out, then dot over the remaining blackberries. Bake for 55 minutes- 1 hour 10 minutes, until golden and a skewer inserted into the centre comes out clean. Cover with foil if browning too much after 40 minutes. Just before the cake comes out of the oven, in a small bowl mix together the lime juice, yuzu juice and remaining 60g sugar (the sugar doesn’t need to fully dissolve).
While the cake is still hot, spoon the syrup all over the top. Allow to cool completely in the tin before serving.