Limoncello & raspberry loaf cake

Catherine says: “I’m a big fan of limoncello, though I tend to use it mostly in cakes, creams and desserts rather than have it in a glass! It adds a zing that livens up everything. This loaf is lovely with a good cuppa – try fennel tea for a change”

Serves 1 Ingredients

For the cake

150g golden caster sugar

50ml extra virgin olive oil

4 eggs

200g plain flour, sifted

4 tbsps rice flour

125g raspberries

Zest of 1 lemon

3 tbsps limoncello

1½ tsps baking powder

For the topping

100g icing sugar, sifted

60g butter, softened

100g mascarpone

Zest of half a lemon

10 raspberries, to decorate Edible flowers, to decorate

Method

1 Pre-heat the oven to 170°C/fan 150°C/gas 3. Line a 900g loaf tin with baking parchment. Using an electric beater, whisk the sugar, olive oil and eggs together until light and fluffy. Fold in the flours, raspberries, lemon zest, limoncello and baking powder. Pour into the prepared loaf tin and bake for 30-35 minutes, until a skewer inserted into the centre comes out clean. Transfer to a cooling rack and remove from the loaf tin after 20 minutes to cool completely before decorating with the frosting.

2 To make the topping, use an electric mixer to beat together the icing sugar and butter until pale and fluffy. Fold in the mascarpone and lemon zest. When the cake is completely cool, spread over the topping. Arrange the raspberries and edible flowers on top to decorate.