Fruit and Chocolate Loaf
There was a certain popular ingredient missing from my last blog (Sticky Toffee Pudding with Toffee-Apple Sauce) and I should probably rectify that now before all the women start crying. Yes, chocolate…
This serves about 8 depending on how thick you cut the slices.
6oz Butter (soften in the microwave, full power for about 10-15seconds)
4oz Golden Caster Sugar
3 Eggs (crack on a flat surface to avoid any rogue egg-shell in your cake)
6oz Self-Raising Flour
1tsp Baking Powder
1tbsp Cocoa Powder
2tbsps Milk (whatever milk you have in the fridge, or cow if you’re a farmer)
3oz Glace Cherries (cut into halves)
Line a loaf tin (Mama Molloy’s – The home of home-baking)
In a large mixing bowl place the 6oz of caster sugar and add the 6oz butter, cut into cubes. Cream the butter and sugar together with a wooden spoon by pressing the mixture into the base of the bowl until the mixture is light and fluffy. Beat in the 3 eggs, one at a time, using an electric whisk if you have one.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
In a small bowl, combine the 6oz of flour and 1tsp of baking powder. Sieve the flour mixture into the large mixing bowl, holding the sieve as high as you can in the process. Fold the flour into the mixture by dragging a wooden spoon around the edge of the bowl in one complete circle and then pushing the spoon through the middle from one side to the other. Repeat this until fully mixed but don’t get carried away; the more you mix, the more air you lose and the denser the cake is.
Split the cake mixture into two equal portions in two separate bowls. To one, sieve in the cocoa powder and adjust the consistency with milk to get a nice “dropping consistency” (the cake mixture drops off the spoon when lifted out of the bowl).
To the other half, add the cherries, blueberries and honey and combine. Again, don’t over mix.
Pour the chocolate layer into the lined tin and spread to cover the bottom of the tin. Then add the honey layer and spread it out evenly so that the honey layer sits on top of the chocolate layer. The chocolate layer should be stiffer than the honey layer, allowing the honey layer to sit on top. Bake for 55mins (cover with foil after about 15-20mins), take out of the oven and then allow to cool before serving.
The result should be a simple and moist sponge cake packed with flavour. This was my first time using blueberries in this cake and they ruined the appearance of the cake but lifted the taste so I am certainly not going to complain.
If you feel cheated that the only “chocolate” in this cake is cocoa powder, I do apologise. I also don’t care; chocolate is massively over-rated. However, your chocolate cravings will definitely be satisfied with my next recipe…