450g fresh raspberries, strawberries or stoned
cherries, or a combination of any of these.
175g caster sugar, plus
15-30ml plus extra for sprinkling
15ml lemon juice
175g plain flour
10ml baking powder
pinch of salt
175g unsalted butter, softened
3 eggs
grated rind of 1 orange
15ml orange juice
Method:
Reserve a few
whole fruits for decorating. In a blender or food
processor, process the fruit until smooth. Add
15-30ml/ 1- 2 tbsp sugar and the lemon juice, and
process again. Strain the sauce and chill.
Grease the base
and sides of a 20 x 10cm/8 x 4in loaf tin and line
the base with non-stick baking paper. Grease the
paper. Sprinkle with sugar and tip out any excess.
Preheat the oven to 180'C/350'F/Gas 4.
Sift together the
flour, baking powder and a pinch of salt. Beat the
butter until creamy. Add the sugar and beat until
light and fluffy. Add the eggs, one at a time,
beating well after each addition. Beat in the orange
rind and juice. Gently fold the flour mixture into
the butter mixture in three batches, then spoon the
mixture into the loaf tin and tap gently to release
any air bubbles.
Bake for 35-40
minutes, until the top is golden and it is springy
to the touch. Leave the cake in its tin on a wire
rack for 10 minutes, then remove the cake from the
tin and cool for 30 minutes. Remove the paper and
serve slices of cake with a little of the fruit
sauce, decorated with the reserved fruit.
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