It’s so hazy out tonight I decided to stay home and do some baking instead. Here’s my version of a really easy berry cake i found, improvised with fresh raspberries/blueberries and with less sugar. You can use whatever is in season where you are, and it only takes about 1hour and 15 minutes to complete! Let’s start with..
- 250g self-raising flour
- 175g golden caster sugar
- 175g butter ,cubed
- 2 tsp vanilla extract
- 200g blueberries, raspberries or blackberries
- 140g granulated sugar
- 2 large eggs
- 2 tbsp lemon juice
Now, let’s get started! First, preheat your oven to 180C.
Grease a 900g loaf tin and line with baking paper. (No matter how “non-stick’ your pan is, it’s always safest with baking paper.)
Combine the flour, sugar, butter, eggs and vanilla extract in a mixing bowl and beat with electric hand mixer for 6 minutes or till pale and creamy. Don’t panic if the mixture seems thicker than your usual cake batter. It tends to be more sticky and thick.
Spread roughly one-third of the cake mix into the tin, then arrange 60g of berries evenly so every slice gets a good amount of fresh fruit. Then carefully spread another third of the cake mix on top, and arrange with 60g of fruit. Finally, spread the remainder of the cake mix over the tin.
Then, bake for 1 hour or until a skewer comes out clean. Then, we make the drizzle.
Just mix the remaining berries, granulated sugar and stir in lemon juice, mashing some of the fruit with the fork for some great colour. If you’d like a more watery consistency, add more lemon juice and adjust as you like. When it’s ready, spoon over the cake and leave till the topping is set and crisp. And here’s the final result.. Aren’t the colours gorgeous? Packing them to go to tide us through polling day tomorrow. Good luck! x