Tuesday 9 July 2013

Three Berry Cake

Three Berry Cake

I love cake with fruit in; by that, I don't mean 'fruit cake', although I love that too, or cakes layered or topped with fruit, I mean cake with bits of fresh fruit in the batter. Apple cake is a particular favourite of mine (see here and here for two recipes) but it's obviously an autumnal cake whereas I wanted something in a similar vein but that would celebrate this beautiful weather we're currently enjoying. With the plethora of gorgeous soft fruit we have available in summer, it took much deliberation before deciding on a mixture of raspberries, strawberries and blueberries. Summer in a cake - what more do you want?

I'm linking this up to several blogging challenges. The first is July's gorgeous Tea Time Treats Challenge, Fresh Fruit Treats, jointly run by Karen of Lavender and Lovage (this month's host) and Kate at What Kate Baked.


It's going to Javelin Warrior's wonderful weekly challenge too, Made with Love Mondayswhich encourages everyone to cook from scratch.


JWsMadeWLuvMondays

Finally, I'm entering it into Calender Cakes, run by Rachel from Dolly Bakes and Laura (this month's host) from Laura Loves Cakes. The theme is Fruity Bakes.  

Calendar Cakes Challenge

RECIPE

200g butter
200g caster sugar
200g self raising flour + one tablespoon for the fruit
180g raspberries, strawberries and blueberries (roughly 60g of each fruit)
3 eggs
zest of one lemon

Pre-heat the oven to 180°C

Grease and base line a round cake tin, 22cm diameter

Wash and prepare the fruit.

Cream the butter and sugar together. Add the eggs one at a time, whisking well after each addition. Sieve the flour and fold in. Toss the fruit in a tablespoon of flour (this prevents it from all sinking to the bottom during baking) and fold in to the cake batter along with the grated lemon zest.

Spoon the mixture into the prepared tin, smoothing the top.

Put in the oven and bake for about 45-50 mins or until the cake is cooked and golden brown on top. It takes longer to cook than a normal sponge cake because of the addition of the moist fruit. 

Remove from the oven and leave to cool in the tin for about 20 mins before carefully turning out and leaving to cool on a wire rack. 

This cake makes a perfect pudding eaten still warm from the oven, served with crème anglaise. As a cake, it's wonderful too and in fact tastes even better after a day or two - very handy for a summer picnic.


Tri Berry Cake

22 comments:

  1. What a beautiful summer treat! : )

    ReplyDelete
  2. Looks and sounds lovely - berry cakes are perfect for summer! :)

    ReplyDelete
    Replies
    1. I love summer berries and they work really well here

      Delete
  3. Gorgeous!
    I could eat a slice or two right now.......

    ReplyDelete
    Replies
    1. Thank you! I'm afraid it disappeared shamefully quickly...

      Delete
  4. I don't think there's a better way to celebrate summer than with these three berries! Love that you worked them into a cake and it looks so moist... I'd take a healthy slice, please :)

    ReplyDelete
    Replies
    1. Thanks - we both had far too many (un)healthy slices!

      Delete
  5. Beautiful idea for a Summer cake and a great recipe to refer to when you want to use up some of the leftover fruit in the fridge

    ReplyDelete
    Replies
    1. Yes, it's a delicious way of using up leftover berries

      Delete
  6. Oh what a lovely cake Katherine. A mix of summer fruit sounds wonderful and the lemon zest would have brought out the flavours beautifully.

    ReplyDelete
    Replies
    1. Thanks! The lemon zest certainly adds a wonderful flavour.

      Delete
  7. Yum, what a lovely looking berry cake. I came across it on Calendar Cakes.

    ReplyDelete
    Replies
    1. Nice of you to drop by - glad you like it!

      Delete
  8. What a pretty cake and I love the idea of the berry combination here. Delicious

    ReplyDelete
    Replies
    1. It was pretty - unfortunately my photos don't do it justice!

      Delete
  9. What a perfect cake with a cup of tea. I'll take a slice now thanks!

    ReplyDelete
    Replies
    1. The cake disappeared very quickly - otherwise you could certainly have had a slice or two!

      Delete
  10. This is MY Kind of cake Katharine and what a lovely way to end a summer meal with a slice of this! Thanks so much for entering this beauty into Tea Time Treats, Karen

    ReplyDelete
    Replies
    1. Thank you Karen, these are my favourite kinds of cakes too!

      Delete
  11. Thanks for entering July's Calendar Cakes Challenge... I've now posted the round up... a little delayed as I've been away on holiday. http://tinyurl.com/mftqwcx Thanks again :-)

    ReplyDelete
  12. Well your Spaghetti and Swordfish recipe sure did catch my eye. I love both of them but have never had them this way. I can't wait to try it.

    I would love to have you to link up at my weekly Clever Chicks Blog Hop:
    http://www.the-chicken-chick.com/2013/11/clever-chicks-blog-hop-61-with-two.html

    I hope you can make it!
    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.the-chicken-chick.com/

    ReplyDelete