Summer strawberry ripple loaf cake
https://www.coop.co.uk/recipes/summer-strawberry-ripple-loaf-cake
This easy-to-make cake is bursting with juicy British fruit, and decorated with a rich cheesecake-style icing
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Feeds
12
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Ready in
1 hour
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 45g
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Ingredients
- 200g Co-op unsalted butter, softened, plus extra for greasing
- 227g pack Co-op British strawberries
- 200g Fairtrade caster sugar
- 4 Co-op British free range eggs
- 200g Co-op self raising white flour, plus 1 tbsp
- 1 tsp vanilla paste
- 25g Co-op ground almonds
- Drop of vegetarian red or pink food colouring gel
- 1 tbsp Co-op whole milk
For the icing
- 75g Co-op soft cheese, softened
- 50g Co-op unsalted butter, softened
- 100g Fairtrade icing sugar
- 1 tsp vanilla paste
For the syrup
- 40g Fairtrade icing sugar
- Juice of ½ lemon
- 1 tbsp Co-op strawberry jam
Method
- Preheat the oven to 180°C/fan 160°C/gas 4
- Grease and line a 900g loaf tin, then whizz 100g of the strawberries into a purée
- Beat the butter and sugar until fluffy
- Mix in the eggs, one at a time, spooning in a little flour after each addition to prevent curdling
- Add the rest of the 200g flour, the vanilla and almonds, then beat until smooth
- Put half the batter into another bowl and mix in the strawberry purée, the extra 1 tbsp flour and a drop of food colouring
- Mix the milk into the plain batter
- Dollop the two batters alternately into the prepared baking tin, then gently swirl together
- Bake for 1 hour, until risen and golden and a skewer comes out clean
- Leave the cake to cool in the tin
- For the icing, beat together the soft cheese and butter until smooth
- Stir in the icing sugar a little at a time, followed by the vanilla paste, until you have a thick, creamy mixture
- Spread this over the cooled cake, then top with the remaining strawberries, halved, to decorate
- Mix together the syrup ingredients and spoon over the cake
- If there’s any left, serve in a jug on the side
