250g unsalted butter, softened, plus extra for greasing
150g caster sugar
150g defrosted mixed berries
250g self-raising flour
1 tsp baking powder
1/2 tbsp ground cinnamon, plus extra for dusting
200g icing sugar
100g cream cheese
1kg loaf tin
piping bag with star nozzle
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the loaf tin with baking paper. In a large mixing bowl, cream together 150g of butter with the caster sugar for 2-3 mins until fluffy. Beat in the eggs, one at a time, until fully integrated.
Reserving 2 tbsp for decoration, mix in the berries, then fold in the flour, baking powder and cinnamon. Transfer the mixture to the prepared loaf tin and bake for 45-50 mins until firm and golden. Allow to cool in the tin completely, then transfer to a serving plate.
In a clean bowl, whisk the remaining 100g of butter, then add the icing sugar gradually. Whisk for 2 mins, then whisk in the cream cheese, and whisk for 2 mins again. Transfer the mixture to the piping bag and pipe icing from side to side, width-wise. Dot over the reserved berries and dust with cinnamon. Serve.
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