1. Preheat the oven to 350 degrees F / 180 degrees C / gas mark 4. Grease a 2 lb (8 x 5 inch) loaf tin and line with baking paper.
2. Put 100 g of the butter in a bowl with the light brown sugar and beat with a hand mixer until light and fluffy. Beat in one egg at a time with 1 teaspoon of flour. Use a wooden spoon to stir in food colouring, yogurt and vanilla extract. Fold in the remaining flour with the cocoa powder until smooth.
3. Spoon the mixture into the prepared loaf tin and bake for 50-55 mins, until a skewer inserted comes out clean. Remove from the tin and cool on a wire rack.
4. Make the frosting: Put the remaining butter in a bowl and beat with hand mixer until smooth, then beat in the icing sugar. Add the cream cheese and beat until soft and pale. Spread over the cooled cake. Before serving, top with defrosted berries and spoon over the reserved juices.
Follow the recipe to the exact measurement to get the best result.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 179 (50%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||26 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 120.6mg||37 %|
|Sodium 263.5mg||9 %|
|Potassium 80.3mg||2 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 41g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 358
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