Ingredients

For the cake:

• 175g (6oz) butter, softened
• 175g (6oz) caster sugar
• 3 eggs, beaten
• 175g (6oz) self raising flour, sieved
• grated rind of 1 orange

For the topping:

• juice of 1 orange plus 30ml (2tbsp)
• 50g (2oz) caster sugar
• 75g (3oz) small strawberries, halved
• 50g (2oz) raspberries
• 50g (2oz) blueberries
• 100g (4oz) icing sugar, sieved

Tools

• K beater 
• 900g (2lb) loaf tin

Method

1. For the cake: place all the ingredients in the bowl, fit the K-beater and beat on speed min for approx. 30 seconds. Increase to speed 2 for 1 1/2 minutes, until pale and fluffy, scraping if necessary. Spoon into tin making a well in the centre. Bake for 45-50 minutes, until well risen.
2. Meanwhile for the topping: place the juice of 1 orange and caster sugar in a small pan and heat through. Remove from the heat, toss in fruits and leave for 10 minutes. Strain the fruits reserving the juices.
3. Remove the cake from the oven and pierce all over with a skewer. Spoon over the strained juices and leave the cake to cool completely in the tin. Unmould cake and place on a serving plate. Arrange fruit on top.
4. Place the remaining orange juice and icing sugar in the bowl, fit the K-beater and beat on speed min for 1 minute, scraping if necessary, until well combined and thick. Drizzle icing over cake.