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Boysenberry, Lemon and Almond Loaf
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Adapted from Dish magazine
Course: Baking
Servings: 10 -12
Author: Claudia Brick
Ingredients
  • 185 g butter
  • 1 cup caster sugar
  • finely grated zest of 1 orange and 1 large lemon (the firmer the orange, the easier it is to grate)
  • 1/4 cup lemon juice (make up with orange juice if need be)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cups plain flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 cup ground almonds
  • ~42 fresh or frozen boysenberries (can also use blackberries, raspberries or blueberries) - if frozen, do NOT thaw as they will bleed into the batter
  • 1 tablespoon caster sugar
  • icing sugar for dusting
  • whipped cream or greek yoghurt to serve
Instructions
  1. Preheat the oven to 180°C, and grease and line a 23 x 12cm loaf tin with baking paper.
  2. In a saucepan, gently heat the butter, sugar, citrus zest and juice until the butter is melted and sugar has dissolved. It should not boil. Remove from the heat to cool.
  3. Whisk in the vanilla and eggs. Sift in the flour, baking powder and salt, and add the ground almonds. Whisk gently until smooth (try not to overmix).
  4. Pour about half of the mixture into the tin and dot with half the berries, gently pushing them into the batter. Pour over the remaining batter, spreading it to the edges over the berries, then place the remaining berries on top (don’t push them in this time as the loaf will rise up around them). Sprinkle the berries on the surface with the extra tablespoon of caster sugar.
  5. Bake for 50-60minutes or until a skewer inserted just comes out clean and the loaf begins to pull away from the sides. Cool in the tin.
  6. To serve, dust with icing sugar and serve with whipped cream or greek yogurt.