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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgTart 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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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.
Typical values per serving when made using specific products in recipe
Energy | 1,707kJ/ 408kcals |
---|---|
Fat | 21g |
Saturated Fat | 12g |
Carbohydrates | 49g |
Sugars | 31g |
Fibre | 2.2g |
Protein | 5.3g |
Salt | 0.6g |
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£7.60/kg0 added
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£2.20Price per unit
£2.20/kg0 added
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£1.80Price per unit
45p each0 added
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£1.75Price per unit
29.2p each0 added
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85pPrice per unit
56.7p/kg0 added
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£1.30Price per unit
81.3p/100g0 added
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£2.00Price per unit
£5.72/kg0 added
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£12.50/kg0 added
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£4.75Price per unit
£7.92/100ml