The production process is really easy, you just require to adhere to the methods that we have written on this web page. The following are the stages of how to prepare A Showstopping Loaf Cake + Giveaway.
A slice of loaf cake bundled up in wax paper and tied with butcher’s twine makes a sweet lunchbox treat or gift. Thread a piece of lavender or a sprig of rosemary through the knot if you are feeling extra thoughtful.
For the cake
- Unsalted butter, for greasing
- 200g plain flour
- 2 tsp baking powder
- A pinch of fine sea salt
- 200g caster sugar (plain granulated sugar)
- 200g natural yoghurt
- 120ml light olive oil
- 2 eggs, beaten
- ½ tsp vanilla extract
- 1 tbsp poppy seeds
- Finely grated zest of 2 lemons
Passion fruit glaze
- Pulp of 5 passion fruits
- Juice of 2 lemons
- 90g caster sugar (plain granulated sugar)
Blueberry and yoghurt ripple icing
- 50g fresh or frozen blueberries
- 2 tbsp water (if using fresh berries)
- 1 tbsp caster sugar (plain granulated sugar)
- 175g icing sugar (powdered sugar)
- 1 tbsp natural yoghurt
Lavender buttercream icing
- 50ml whole milk
- 2 tbsp dried culinary lavender flowers, plus 1 tbsp to sprinkle
- 200g unsalted butter
- 200g icing sugar (powdered sugar)
2. Passion Fruit Glaze
Towards the end of the cakeʼs cooking time, scoop the pulp out of the passion fruits and place in a pan with the lemon juice and sugar. Simmer for 10 minutes or until thickened to the consistency of single cream. Strain through a sieve into a bowl, using a wooden spoon to push it through, leaving behind the seeds. Return 1 tablespoon of the seeds to the glaze and discard the rest.
When the cake is done, leave it in the tin and use a cocktail stick or skewer to poke holes all over the surface. Brush thoroughly with the glaze and leave for 5 minutes to soak in. At that point, transfer to a wire rack to cool.
3. Blueberry and Yoghurt Ripple Icing
While the cake is cooling, put the blueberries into a pan, adding the water only if they are fresh (none is needed if frozen). Add the caster sugar and cook for 4–5 minutes over a low heat, until the berries break down a little and the juice escapes. Set aside to cool.
Put the icing sugar into a bowl, add the yoghurt and stir to a thick paste. If it’s too thick, add only the tiniest more to bring it together (even the smallest amount can thin it too much). Spoon the icing over the top of the cooled cake and dot with some of the berries and juice, using a small spatula or a cocktail stick to make ripples or figure-eight patterns over the surface.
4. Lavender Buttercream Icing
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