Berries and Cream Loaf

Another venture into the land of fruit themed dessert but there was never any doubt I’d love this cake, I’m a huge fan of anything containing the combination of berries and cream. I spotted something similar to this in a café close to my house but heartbreakingly they didn’t bring it out until I’d already ordered my slice of cake. I vowed to make it myself and did so for a joint family birthday. It went down the best out of the three cakes I took with me and even converted someone who vows that they don’t eat fruit in desserts; it was a great moment. Even better is that it was gluten free and no one guessed!

Ingredients:

• 125 g of butter, at room temperature
• 1 cup of caster sugar
• 2 large eggs, at room temperature
• 0.5 cup of milk
• 1 tsp of vanilla bean paste
• 1&1/3 cups of gluten free self raising flour
• 0.75 tsp of xantham gum
• 0.25 tsp of salt
• 500 g of frozen summer fruits (half to go in the cake (frozen) and half to go on top (defrosted))
• 300 ml of double cream, whipped

Method:

1. Preheat the oven to 180°C and line a loaf tin with baking paper.
2. In a large bowl cream the butter and sugar until light and fluffy, about 5 minutes (with an electric whisk).
3. Add the eggs one at a time and beat well, until well combined, for each addition.
4. Add the salt, vanilla and xantham gum to the mixture and then alternate the milk and flour, beating well after each addition. Do this until all the flour and milk has been added (3-4 times).
5. Using a spatula scrape down the sides of the bowl and make sure all the flour is combined and the mixture has no lumps.
6. Fold 250 g of frozen fruit into the loaf and scrape the mixture into the lined loaf tin.
7. Bake for 35-40 minutes, until a skewer inserted into the centre of the cake comes out clean.
8. Leave the remaining fruit out to defrost. Rinse the defrosted fruit until the water runs clear and then leave it to drain. Place the fruit on kitchen roll (in a bowl) to remove the last of the water.
9. Remove the cake from the oven and after ten minutes remove the loaf from the tin, leave to cool completely on a wire rack.
10. Top the loaf with whipped cream, followed by the fruit.
11. Serve and enjoy!