For the recipe Pretty Pink Loaf Cake
|100 g||Margarine (3 ½ oz, Baking margarine softened)|
|100 g||Caster Sugar (3 ½ oz)|
|15 ml||Whole Milk (1 tbsp)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|165 g||Plain Flour (5 ½ oz)|
|2||Dr. Oetker Baking Powder Sachets (x2 sachets/10g/2 tsp)|
|2||Medium Eggs , Beaten|
|40 g||Unsalted butter (softened)|
|75 g||Icing Sugar (3 oz)|
|50 g||Strawberry Jam (2 oz, smooth strawberry jam)|
|Dr. Oetker Pink Easy Ice (x1 sachet)|
Preheat the oven to 180˚C (160˚C fan oven, 350˚F, gas 4). Lightly grease a shallow 500g (1lb) loaf tin - approx. 8 x 19cm (3 x 7 ¼ inch).
Put all the ingredients except the decorations in a bowl. Using an electric whisk, gently blend the ingredients together until well mixed and creamy.
Spoon into the prepared tin, smooth the top and bake in the oven for about 45 minutes until risen and rich golden brown – a skewer inserted into the centre will come out clean when the cake is cooked. Cool for 10 minutes in the tin then turn out on to a wire rack to cool completely.
To decorate, put the butter in a small bowl and beat until soft and glossy. Gradually sieve and mix in the icing sugar to make a smooth, creamy icing.
Slice the loaf cake in half and spread the bottom half with the butter icing and then the jam. Sandwich together with the top half and place on a serving plate.
Prepare the Easy Ice Icing following the directions on pack and gently squeeze on top of the loaf cake. Spread over the top for a smooth finish. Leave to set for a few minutes before serving. Your loaf cake is now ready to serve and enjoy!
|Per Serving||Per 100 g / ml|
|Fat||14.53 g||15.29 g|
|Carbohydrate||51.92 g||54.65 g|
|Protein||3.95 g||4.16 g|