Buttermilk Summer Fruit Loaf
Bursting with sweet summer flavours, this delicious but easy-to-prepare fruit loaf makes a perfect teatime treat. Berries, apricots and orange zest provide plenty of fruity goodness while Meadow Fresh Buttermilk in the mix ensures a super-light, fluffy bake. Served fresh from the oven, this loaf would also make a simple but tasty dessert – drizzle it with Meadow Fresh Vanilla Custard or add a scoop of ice cream on the side and garnish with a few extra fresh berries. Good luck stopping at one slice.
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- 1 ½ cups self-raising flour
- ⅓ cup caster sugar
- finely grated zest of ½ an orange
- ½ cup Meadow Fresh Buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 50g melted butter, cooled
- 4 small apricots or plums, halved and stones removed
- ½ chip raspberries or other berries
- 3 tablespoons caster sugar
- 1 teaspoon ground cinnamon
Preheat the oven to 180°C. Grease and line a medium-sized loaf tin with baking paper. Sift the flour and sugar into a large bowl and add the orange zest. Mix together the Meadow Fresh Buttermilk, egg and vanilla extract. Fold into the dry ingredients with the melted butter then spoon into the prepared tin, smoothing the top. Place the apricots and raspberries on top, pressing some down a little into the mixture. Mix together the topping ingredients and sprinkle over the fruit. Place in the oven and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Leave in the tin for 5 minutes before removing to a wire rack. Slice Meadow Fresh Buttermilk Summer Loaf and serve with Meadow Fresh Vanilla Custard.