Blackberry Drizzle Loaf

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OcadoLife

10 serving

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Prep time: 20 mins

Cook time: 1 hr 15 mins

Serves: 10

Put your blackberries to good use with this easy loaf cake by Nena Foster, which uses kefir instead of buttermilk to achieve a light, soft crumb. It's topped with a generous drizzle of sticky blackberry icing and a handful of crunchy pistachios – perfect for laid-back family baking. Swap the kefir for a non-dairy version, such as coconut, to make this dairy-free.

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Ingredients Method

Ingredients

100ml cold-pressed rapeseed oil, plus extra for greasing
250g wholegrain spelt flour, plus extra for tossing
1½ tsp baking powder
200g golden caster sugar
3 lemons, zest of 3 and juice of half, plus extra juice for icing
3 large eggs
100g kefir (non-dairy, if required)
300g blackberries

Method

Step 1

Preheat the oven to 180°C/160°C fan/gas 4. Grease a 2lb loaf tin with oil and line with baking paper. In a bowl, use a balloon whisk to mix the flour, baking powder, sugar, zest and salt.

Step 2

In a separate bowl, use an electric or balloon whisk to combine the oil, eggs, kefir and lemon juice. Pour the wet mixture into the dry; combine with a metal spoon or spatula and add 250g blackberries. Blackberries can sink in cakes, but if you gently toss them in 1tbsp flour to coat before folding into the batter, it should help.

Step 3

Pour the mixture into the tin; use a spatula to smooth the top and coax the batter into the corners. Bake for 1 hr-1 hr 5 mins, until the top is golden and a skewer inserted in the centre comes out clean. Remove from the oven, cool in the tin for 10 mins, then turn out onto a wire rack to cool fully.

Step 4

While the cake is cooling, make the icing. Push the remaining 50g blackberries through a sieve set over a bowl to catch the juice. Sift the icing sugar into the bowl. Add some lemon juice bit by bit, until you have a thick, spoonable consistency.