Summer fruit cake

Summer fruit cake.
Category, DifficultyIntermediate

Why not try this delicious family cake for summer. It is best eaten fresh, but will keep in the fridge for up to 2 days.

Please note that this recipe is designed to be a very occasional treat only, and that is is high in sugars and fat.

Yields8 Servings
INGREDIENTS
 250 g butter, softened.
 250 g golden caster sugar.
 The seeds from 1 vanilla pod (or 18ml of vanilla paste).
 5 large eggs.
 100 g full-fat Greek yogurt.
 85 g plain flour.
 250 g self-raising flour.
 50 ml semi-skimmed milk.
 400 g fresh raspberries.
 225 g fresh blueberries.
 225 g crème fraîche (or other creamy topping of your choice).
METHOD
1

Beat the butter, sugar and vanilla together until pale and fluffy.

2

Add the eggs, one at a time, beating well after each addition. Add a tablespoon of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.

3

Mix the flours and carefully fold into the batter, followed by the milk.

4

Spread half of it into the tin, then mix half the berries into what is left. Spoon this over the first layer and smooth the top.

5

Bake for 1 hr 30 mins at Oven 160°C (fan oven 140°C) or gas mark 3. The cake is cooked when an inserted skewer comes out clean.

6

Cool for 30 mins, then remove from the tin and leave to cool on a wire rack.

7

When completely cold, put onto a plate, smooth the crème fraîche (or icing, etc.) over and pile the remaining berries on the top.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 584
% Daily Value *
Total Fat 14.6g23%
Saturated Fat 7.2g36%
Cholesterol 184mg62%
Sodium 229mg10%
Potassium 176mg6%
Total Carbohydrate 50.6g17%
Dietary Fiber 4.2g17%
Sugars 37g
Protein 8.1g17%

Calcium 4%
Iron 10%
Vitamin D 142%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
 250 g butter, softened.
 250 g golden caster sugar.
 The seeds from 1 vanilla pod (or 18ml of vanilla paste).
 5 large eggs.
 100 g full-fat Greek yogurt.
 85 g plain flour.
 250 g self-raising flour.
 50 ml semi-skimmed milk.
 400 g fresh raspberries.
 225 g fresh blueberries.
 225 g crème fraîche (or other creamy topping of your choice).

Directions

METHOD
1

Beat the butter, sugar and vanilla together until pale and fluffy.

2

Add the eggs, one at a time, beating well after each addition. Add a tablespoon of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.

3

Mix the flours and carefully fold into the batter, followed by the milk.

4

Spread half of it into the tin, then mix half the berries into what is left. Spoon this over the first layer and smooth the top.

5

Bake for 1 hr 30 mins at Oven 160°C (fan oven 140°C) or gas mark 3. The cake is cooked when an inserted skewer comes out clean.

6

Cool for 30 mins, then remove from the tin and leave to cool on a wire rack.

7

When completely cold, put onto a plate, smooth the crème fraîche (or icing, etc.) over and pile the remaining berries on the top.

Summer fruit cake