I’m going through a buttermilk phase — using it to make this loaf and in scones. Buttermilk adds flavour and produces a lighter texture. This loaf makes a lovely dessert served with custard or is great for picnics.
|1 ½ cups||Self raising flour|
|⅓ cup||Caster sugar|
|½ ||Oranges, finely grated zest of|
|½ cup||Buttermilk, or more if needed (Main)|
|1 tsp||Vanilla extract|
|50 g||Melted butter, cooled|
|5 small||Apricots, halved or quartered if large, and stones removed|
|½ punnet||Fresh raspberries|
|3 Tbsp||Caster sugar|
|1 tsp||Ground cinnamon|
- Heat the oven to 180C. Grease and line a medium-sized loaf tin (about 21cm x 12cm x 6cm deep), with baking paper.
- Sift the flour and sugar into a large bowl and add the orange zest.
- Mix together the buttermilk, egg and vanilla extract. Fold into the dry ingredients with the melted butter then spoon into the prepared tin. Smooth the top. The mixture should be of a dropping consistency.
- Place the apricots on top with the raspberries, pressing some down into the mixture.
- Mix together the topping ingredients and sprinkle over the fruit. Place in the oven and bake for 40-45 minutes until a skewer inserted in the centre comes out clean.
- Leave in the tin for 5 minutes before removing to a wire rack. Store in an airtight container, but the cake is best eaten on the day it is made.
More of Kathy's summer picnic recipes