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  • Brittany Aldridge

Blackberry, Orange and Almond Loaf Cake with a whipped sour cream icing

Updated: Jul 1, 2020

This simple loaf cake is another one of my 4 step wonders - super easy to make, and the resulting cake is fluffy, fragrant (with the editions of cardamom and orange) and keeps well (just in case someone pops over unexpectedly!).

I personally think it’s always a great idea to have some fresh baking in the house, whether it’s for your loved ones or yourself - there’s something so comforting about fresh cake with layers and layers of creamy icing! (Especially this one, it’s a whipped sour cream so slightly tangy too!)


  • 150g of unsalted butter, at room temperature, plus extra for greasing

  • 190g of caster sugar

  • 2 tablespoons of fresh orange juice, divided

  • zest of one orange, divided

  • 2 green cardamom pods

  • 1 teaspoon of vanilla extract

  • 3 large eggs, lightly beaten

  • 90g all purpose flour, sifted

  • 1 teaspoon of baking powder

  • 1/2 teaspoon of salt

  • 110g of almond meal or almond flour

  • half a punnet (around 10) blackberries

  • 70g icing sugar

  • 200mL sour cream

  • 50g butter, softened


  • Preheat the oven to 180C fan forced (200C or 425F). Grease and line a loaf tin with baking paper then set aside. Crush the green cardamom pods, remove the brown seeds (discarding the pods) and grind them slightly. Add to a large mixing bowl.

  • Place the butter, sugar, orange juice and half the zest, and vanilla in the bowl with the cardamom. Using a hand held mixer (or stand), mix on high 2 minutes until light in colour. Add the eggs, one at a time. (If the mix splits a little, don’t worry it’ll come back together when you add the flour).

  • Add the flour, baking powder, salt and almond meal, mixing only till just combined. Fold through the blackberries, then pour into the loaf tin and bake in the oven for 50 minutes. (After about 30 minutes if it looks to dark, you can loosely cover the top of the loaf with aluminium foil). Test the cake is done by inserting a knife into the middle and it comes out clean. Remove from the oven and set aside to cool for at least 10 minutes.

  • To make the icing combine sour cream, butter and icing sugar in a medium bowl. Using a hand mixer, beat on high for 3-4 minutes or until stiff peaks form. Spread on top of the cooled cake (otherwise the icing will melt), then sprinkle with more orange zest. Enjoy!

Notes: This cake will keep in an airtight container in the fridge or room temp for up to 3-4 days.

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