Prep Time 25 mins

Cook Time
35 mins

Makes
4

Ingredients:

175g butter, softened

175g golden caster sugar

Finely grated zest of 1 large orange

2 free range eggs, lightly beaten

125g self-raising flour, sieved

50g polenta or fine semolina

175g natural Greek yoghurt

200g Driscoll’s Victoria Sweet Blackberries, roughly chopped plus few extra for topping

Icing sugar, sieved for dusting

You will need 4 x mini loaf tins (350ml capacity) lightly greased and lined with greaseproof paper or a medium sized loaf tin

Mini Orange & Blackberry Loaf Cakes

These light sponge cakes, made with polenta and yogurt and filled with juicy blackberries, are the ultimate summertime treat – perfect for afternoon tea or a picnic!

Method:

Preheat the oven to 180C/160 fan/Gas 4. Add the butter, sugar and orange zest to the bow of a food mixer and using the beaters, beat until creamy.

Add the eggs a little at a time, along with a little of the flour to stop it from curdling and then stir in the remaining flour, polenta and yoghurt, followed by the blackberries.

Spoon the mixture into the tins and press a few remaining blackberries into the top of the cake mixture. Place the tins into the oven and bake for about 35 mins or until golden and risen. If browning too quickly, loosely cover with foil. Leave to cool for at least 10 mins then loosen with a knife and turn out onto a wire rack to cool completely. Dust with icing sugar to serve.