Berry cake with yogurt frosting

Ingredients

1. 125g chilled butter, diced, plus extra for greasing
2. 225g self-raising flour
3. 175g golden caster sugar
4. 2 large eggs, lightly beaten
5. 200g or whatever you have of mixed frozen or fresh berries. I mostly used blueberries and raspberries.
   

Method

1. Preheat the oven to 190C
2. Grease a 900g loaf tin and line with baking paper or a paper loaf tin liner.
3. Rub the butter, sugar and flour together with your fingertips until they resemble breadcrumbs.
4. Add the eggs and mix until smooth.
5. Spoon half the cake mixture into the loaf tin, then scatter with half the berries. Don't worry if the cake mixture doesn't look like much, it will spread when it cooks.
6. Spoon over the remaining cake mixture, then scatter with the remaining fruit.
7. Bake for 45mins or until risen and firm. You may want to bake with foil on top as I find mine often goes brown on top before it is cooked in the middle. To test whether it is fully cooked, insert a skewer into the centre – it should come out clean.
8. Let the cake cool and then ice.

For the icing
100g butter softened
250g icing sugar
1-2 tbsp yogurt I used Activia vanilla pouring yogurt but strawberry or raspberry would also be lovely

Method

1. Beat the butter in a large bowl until soft. 
2. Add half of the icing sugar and beat until smooth.
   
3. Add the remaining icing sugar and one tablespoon of the yogurt and beat the mixture until creamy and smooth. 
4. Beat in the rest of the yogurt if necessary.

For the icing
100g butter softened
250g icing sugar
1-2 tbsp yogurt I used Activia vanilla pouring yogurt but strawberry or raspberry would also be lovely

Method

1. Beat the butter in a large bowl until soft. 
2. Add half of the icing sugar and beat until smooth.
   
3. Add the remaining icing sugar and one tablespoon of the yogurt and beat the mixture until creamy and smooth. 
4. Beat in the rest of the yogurt if necessary.