Our webshop is closed temporarily. We plan to be open again tomorrow morning. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.
Line two 20cm/8” round cake tins with parchment and oil the edges. Pre-heat the oven.
Break the eggs into a bowl, add the sugar and beat until thickened.
Mix in the oil.
Sieve the flour into the bowl adding any bran left in the sieve, and gently fold this in with a metal spoon.
Stir in cake the berries.
Divide the mixture between the prepared tins.
Bake for 25-30 minutes.
Turn out the cakes onto a rack and remove the paper.
Measure the cream into a bowl and beat until thickened.
Stir in the filling berries, allowing them to crush slightly.
Spread the filling over one cold sponge and place the other on top.
20cm/8” round cake tins
180°C, Fan 160°C, 350°F, Gas 4
BERRY CAKE: Correction I did not use yeast it should have been 1 tsp and 1/8 of a teaspoon of BAKING POWDER. SORRY.
It is a great cake.
15 Jan 2019
I have made this cake twice now and it has turned out extremely well. I didn't have any wholemeal self-raising flour, I did have wholemeal plain flour so I added 1tsp +1/8tsp of dried yeast to the wholemeal Plain Flour. I also used frozen berries.
15 Jan 2019
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!)