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Martha Collison's loaf cake 3 ways
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For the basic loaf cake:
125g essential Waitrose butter, softened
175g caster sugar
2 medium eggs
175g essential Waitrose self-raising flour
Pinch of salt
4 tbsp essential Waitrose milk
For the pink grapefruit drizzle variation:
1 x unbaked loaf cake batter
1 large pink grapefruit, juice and zest
150g granulated sugar
For the tiramisu variation:
1 x baked loaf cake
75g caster sugar
150ml strong coffee
50ml coffee liqueur, like Tia Maria or Kahlua
1 medium egg
25g caster sugar
150g essential Waitrose mascarpone
170ml tub essential Waitrose double cream
½ tbsp cocoa powder
For the chocolate orange variation:
1 x unbaked loaf cake batter
2 tbsp cocoa powder
Zest of 1 large orange
100g dark chocolate, finely chopped
125ml essential Waitrose double cream
2 tbsp orange juice
Orange zest, to finish
1. Preheat the oven to 180°C, gas mark 4. Grease a 1kg loaf tin and base line with baking parchment.
2. Using a wooden spoon, cream together the butter and sugar for about 4-5 minutes, or use an electric beater, until light and fluffy. Beat in the eggs one at a time.
3. Add the flour and salt, stirring until the mixture is well combined, then add the milk.
4. Spoon into the prepared tin and place into the oven. Bake for 45-50 minutes or until risen, golden brown and an inserted skewer comes out clean.
To make the pink grapefruit drizzle cake:
1. Make the basic batter as above and stir in the zest of half a grapefruit.
2. Combine the juice from ½ a grapefruit, the remaining zest and the sugar in a small bowl. Pour over the top of the warm cake and allow to cool completely before serving.
To make the tiramisu cake:
1. Bake the cake as above and allow to cool. Slice into three equal parts horizontally to create three layers.
2. Make the syrup by mixing together the coffee and caster sugar and heating until the sugar grains have dissolved, then stir in the coffee liqueur. Allow to cool to room temperature.
3. In a separate bowl, beat the egg and caster sugar together for a few minutes using an electric whisk until really light and fluffy. The mixture should double in volume. Add the mascarpone and double cream to the whipped eggs and sugar and whisk again until the mixture has thickened and no lumps of mascarpone remain.
4. Place the bottom layer of sponge onto a serving plate and spoon over some of the syrup. Spread or pipe ½ of the filling over the top, then repeat the process with the next layer of sponge. Drizzle the bottom of the final layer of sponge with syrup, then place on top.
5. Sieve cocoa powder over the top of the loaf to finish. Eat within 2-3 days of making.
To make the chocolate orange cake:
1. Make the basic batter as above. Stir in the orange zest, then sieve over the cocoa powder and fold very briefly to combine (you want to see swirls of chocolate). Bake as above.
2. Place the chopped chocolate into a small bowl and heat the double cream in a small saucepan until steaming. Pour the double cream over the chocolate and stir until smooth, then mix in the orange juice.
3. Pipe or spoon the chocolate topping over the cake allowing it to drip down the sides, then sprinkle the zest on top to finish.
Note: Because the tiramisu cake contains uncooked egg, it is not suitable for the young, pregnant women, elderly people or those whose immune systems are weak.