01/09/2025
✨Blackberry and raspberry loaf cake! ✨
Not a sugar-free or gluten-free, etc., so this one is definately an occasional treat. We have made it for the whole family as a treat to end our summer holidays and to use up the blackberries we still have in the garden.
☝️I have tweaked the original recipe we had and added some spelt and wholegrain flour instead of just using plain flour. I have also halved the sugar content and scattered some extra blackberries, as well as some raspberries we had in the freezer, to make the cake a little healthier!
🍵I had mine with a lemon balm tea, made with freshly picked lemon balm leaves from the garden and also after a protein rich meal.
💡One of my rules is to have carbs (in this case, a cake!) with a source of protein or fat to reduce a glucose spike or to consume it after a protein-rich meal rather than in isolation. I had mine after lunch; otherwise, I could have enjoyed it with a full-fat unsweetened Greek yogurt like my mum did. 😊
The recipe I have used:
Ingredients:
1 cup plain flour
1/2 cup spelt flour
1/2 cup whole grain flour
½ cup caster sugar
2 eggs
1 cup of milk (I have used full-fat unsweetened oat milk)
1 ½ tsp vanilla extract
1 tbsp baking powder
½ cup canola oil
2 cups fresh blackberries
1 cup fresh raspberries
Method:
Preheat oven to 180 °C. Grease and line a baking tray with parchment paper.
In a medium bowl, combine the baking powder and all flours together and set aside. In a separate, larger bowl, whisk together the sugar, eggs, and vanilla extract for about 3-4 minutes or until the mixture becomes light, smooth, and fluffy. Gradually add oil to the mixture, then slowly add milk and the flour mixture, whisking gently (be careful not to overmix), until fully combined.
Pour the cake batter onto a baking tray, scatter blackberries and raspberries on the top, and bake for 30-40 minutes or until a toothpick inserted comes out clean.
Let it cool before serving.
