TOTAL TIME: 1 hr 5 min | Prep Time: 15 min | Cook Time: 50 min| Servings: 8
115g Self-raising flour
1 tsp Baking powder
115g Unsalted butter, softened
115g Golden caster sugar
Zest of one lemon
Zest of one orange
50ml Fanta Orange
150g Blueberries plus 1 tsp Self-raising flour
50g Icing sugar
2-3tsp Fanta Orange
Couple drops orange food gel
2 sprigs Lemon Thyme
Zest of one orange
100ml Fanta Orange
Juice of one lemon
Juice of one orange
Preheat the oven to 160°C fan. Grease a 2lb loaf tin or 2ltr Bundt tin and line.
Sift the flour and baking powder into a large bowl and add the soft butter and 115g of the caster sugar and the 2 eggs. Grate the zest from the lemon and orange into the bowl. Add the Fanta and mix together with a hand held or free standing mixer just until smooth and light (take care not to overmix when combined and smooth).
Toss the blueberries in the flour then fold in the blueberries.
Pour the mixture into the tin. Bake for 45–50 minutes until a skewer poked into the middle of the cake comes out clean (avoid skewering a blueberry). Remove from the oven and set aside to cool slightly while you make the syrup.
Squeeze the juice from the lemon and orange you zested and pour into a small saucepan. Add the Fanta. Set over a medium heat and stir until the juice has reduced by 1/3 to make a syrup.
Using a skewer, poke holes all over the top of the still warm cake, then slowly pour the Fanta syrup- all over the surface so it penetrates right through the sponge. Leave to cool fully.
Add a few drops of Fanta into a small bowl and stir in enough icing sugar to make a smooth, runny icing. Add the orange colouring.
Once the loaf is cold, drizzle over the icing and top with fresh blueberries and orange zest.
Nutritional info per serving:
With icing: Fat: 11.6g, Carbs: 39.6g, Protein: 3.3g, Calories: 273Kcal, Sugars: 27.5g
Without icing: Fat: 11.6g, Carbs: 32.9g, Protein: 3.3g, Calories: 246Kcal, Sugars: 21g