We made this delightful loaf last week in Bake Club. I promised I’d share the recipe with my lovely friend Cheryl. This blackberry ripple loaf is pretty easy to make, it can be made with any type of berry or a mix if you like.
Now, in the recipe below I’ve mentioned that I have a tip for when a loaf starts to brown too much on top but it’s still not cooked through. If you’ve been to Bake Club or any of my classes you know I have loads of them. Just shut me up. LOL
Baking Tip To Prevent Cakes From Burning
Ok, for those that want to read another tip here goes.
For any cake that’s starting to brown too much on the top make a shower cap. I know you may have seen this method before and I see a few heads nodding in classes but most people just take tin foil and grease the inside with a spray or butter. I don’t do the oil or butter thing. I grab my tin foil and cut off enough to cover the cake tin with an overlap of around 2 inches, I then do the same with Baking Paper.
Then if you go around the edges crimping the foil to hold the baking paper inside as a liner. Like the photo. You’ll have a shower cap type of arrangement that won’t stick to your cake (on the baking paper side) and you can reuse again and again until it gets dirty.
So what does this do for you? It stops the top of the cake from browning too much or burning and it sort of steams the cake inside locking in the moisture.
When do you put it on?
You have to be careful because this goes on when you think the cake has reached a nice colour. It’s hot but try to fold down the edges the best you can. Fans in your oven are a pain at this stage so you can turn the fan off. This will also drop the temperature and at this stage, it’s not a problem. It’s usually the last 10 – 15 minutes of baking. This works particularly well for cakes that take a long time to bake.
In Bake Club on Wednesday night, we chose to make them in a mini loaf tin. This helps when we’ve got such a limited time to get everything through the ovens before 8:30 pm.
Blackberry Ripple Loaf
- 1½ cups frozen blackberries, thawed
- 250 g butter, softened
- 125 g caster sugar
- 2 tsp finely grated orange rind
- 3 eggs
- 125 g self-raising flour
- 125 g plain flour
- ⅔ cup milk
- ⅓ cup flaked almonds
- 1 tsp sugar
- Icing sugar, for dusting
- Preheat oven to 180C/160C fan-forced.
- Grease a 6cm-deep, 11cm x 21cm loaf pan. Line base and sides with baking paper, extending paper 2cm above all edges.
- Place blackberries in a bowl. Using a fork, roughly mash, keeping some whole.
- Using an electric mixer, beat the butter, sugar and orange rind for 5 minutes or until light and fluffy. Add the eggs, 1 at a time, beating until just combined after each addition then stir in flours and milk, alternating in two batches.
- Spoon ⅓ of the batter into prepared pan, spreading to level. Using a slotted spoon, top with ½ the berries, straining any excess liquid. Using a butter knife,
slightlyswirl the berries into the batter. Don't do too much or you won't see the lovely pattern. Repeat with ½ the remaining batter and remaining berries. Spoon remaining batter on top. Level top. Sprinkle with almonds and a tsp of sugar. Bake for 1 hour or until the loaf is golden and firm to touch. If it starts to brown too much on top see my tips above.
- Stand in pan for 5 minutes. Transfer loaf to a wire rack to cool. Serve, dusted with icing sugar.
Hope you enjoy it. Let me know what you think!