In our house, I think it's pretty obvious that we love cake.
I'm always looking for yummy bakes that are simple to make, that I can take to friends and can be just as easily enjoyed with a cup of tea as well as a pudding coated in cream or custard.
This bake has you covered for all!
It can be made using whatever seasonal berries are about - but it's perfect with blackberries and raspberries, it works just as well with frozen berries as fresh so you don't have season restrictions either!
The yogurt in this makes it deliciously light, there is a brightness from the lemon zest and the berries add a nice tang. I sprinkle brown granulated sugar on the top before it goes to bake so between all that you get a lovely little crunch on the topping!
Thi is a recipe I don't recommend swapping out the baking spread for butter, something like Stork (or a supermarket's own alt) it much lighter and less rich and works better for this bake.
*makes an 8’ cake
170g baking spread
170g soft light brown sugar
3 eggs
Zest of 3 lemons
½ teaspoon vanilla extract
3 tablespoons plain/natural yogurt
190g Self-raising flour with 1 teaspoon of baking powder
Approx. 15 berries blackberries and/or raspberries – if out of season feel free to use frozen
2 tablespoons granulated brown sugar
*makes an 8’ cake
Oven at 170*C
1 – Cream together the spread and sugar for 2-3 minutes - this will be easier with a hand mixer - till it
has gone light in colour.
2 – Add the lemon zest and vanilla extract and mix for a further 30 seconds.
3 – Whisk the eggs and yogurt and then add to the creamed sugar
4 – Sift the flour and baking powder together and fold in.
5 – Pour the mixture into a lined 8-inch baking tin and leaving a little room between them pop the berries on top, don’t press them into the cake batter, as they will naturally sink when the cake is baking.
6 – Sprinkle with the granulated sugar and bake for approx. 20 - 25 minutes – keep an eye on it, you’ll know when it's ready if it passes the knife test or bounces back if you lightly press the top.
7 – Leave to cool for a few minutes then remove to a cooling rack.
This is delicious served warm with a pouring of light vanilla cream – which I make by lightly whisking 300ml of double cream with ½ teaspoon of vanilla paste or extract and 2 tablespoons of icing sugar till it is all incorporated - and extra berries
