Fruit Tea Loaf by Buon Cibo

About 2 weeks ago I found this recipe by fellow blogger Buon Cibo and thought OH MON DIEU! I must try it.

My (future) father-in-law loves fruit cakes and fruit loaves and always complains that no one makes them for him. It was therefore a great opportunity for me to shine!

The fruit loaf is let to cool on a rack

The fruit loaf is let to cool on a rack

Because there are no eggs in the recipe, I was a bit concerned that it wouldn’t hold together, but stephstephxo kindly advised me. Reassured, I pulled my sleeves up and made it on Friday night (while chimpuncher was getting drunk with his work colleagues… cough cough…)

It is SO easy and quick. Almost easier than spreading butter on a piece of toast. No seriously, the easiest recipe for fruit loaf you’ll ever find.

I am not going to repost the recipe as you can find it on the link above, but I thought I’d share the photos anyway.

Hopefully, this will make you want to bake this too.


Victoria sandwich with fresh strawberries

Last weekend was Chipmuncher’s birthday. Don’t remind him about it, he thinks he’s growing old, and he has a bald patch.

Birthday = cake, so I made a cake. I wanted something light because I knew this was going to be a weekend filled with food and drinks, so I opted for a very British Victoria sponge cake, with whipped cream and fresh strawberries. I don’t know if it’s because I’m craving summer but I’m obsessed with strawberries at the moment…

I wouldn’t say the Victoria sandwich was a *massive* success as I overcooked the sponge and it didn’t turn out as soft as I would have liked. But, still, it was edible. Tasty even.

The 'finished' product

The ‘finished’ product


  • 4 eggs
  • 225 gr. caster sugar
  • 225 gr. self-raising flour
  • 2 tsp baking powder
  • 225 gr. soft butter (room temperature, not melted)
  • Strawberry jam (Bonne Maman is always the best, unless you’re making your own jam of course)
  • Whipped double cream


  1. Preheat oven to 180C
  2. Grease and line 2 x 20 cm tins (mine were bigger, hence sponge overcooked, hence it wasn’t soft enough. I’ve warned you, don’t mess this up.)
  3. Mix the eggs, sugar, flour, baking powder and butter into a mixing bowl until everything is well-combined and texture is soft.
  4. Divide the mixture between both tins.
  5. Bake for 25 minutes and DO NOT open the oven door in the first 20 minutes (or your sponge will collapse). Check the cakes are cooked with a skewer: if it comes out clean, it’s done. Take the cakes out and turn them out onto a cooling rack.
  6. Once cooled, assemble your sandwich: jam, whipped cream, fresh fruits.
  7. For extra naughtiness, you can even add cream + fruits on top of the sandwich. Of course, that’s what I did.