Berry Cake

This delicious, super fruity berry cake is good when there is a glut of soft fruit and can also be made with wild gathered blackberries. You can use one type of berry or a mixture.

Free from Soya, Dairy, Nuts
Vegetarian, Wholemeal

Ingredients

Change Quantities:

Cake

  1. Line two 20cm/8” round cake tins with parchment and oil the edges. Pre-heat the oven.
  2. Break the eggs into a bowl, add the sugar and beat until thickened.
  3. Mix in the oil.
  4. Sieve the flour into the bowl adding any bran left in the sieve, and gently fold this in with a metal spoon.
  5. Stir in cake the berries.
  6. Divide the mixture between the prepared tins.
  7. Bake for 25-30 minutes.
  8. Turn out the cakes onto a rack and remove the paper.

Filling

  1. Measure the cream into a bowl and beat until thickened.
  2. Stir in the filling berries, allowing them to crush slightly.
  3. Spread the filling over one cold sponge and place the other on top.

Equipment

20cm/8” round cake tins

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes
I made this cake today & it was absolutely delicious, the family finished the whole cake for dessert. I followed the recipe, using just raspberries. So good, the cake is really light & soft, & not too sweet as the filling has no sugar in it. ( I did find the baking paper had to be removed very carefully, as it sticks a little to the fruit, & also the cakes had to be carefully removed from the cooling rack too. But worth it!)
By Steve Burke
20 Apr 2018

Write a review

Find a recipe

Ingredients

Change Quantities:
Our Story

It started with a passion.

Learn More