Speedy Berry Cake



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Source The English Kitchen

Preparation Time

ServesMakes one 9 inch cake

pinch salt
1 1/2 tsp baking powder
4 1/2 ounces flour
4 3/4 ounces caster sugar
4 1/2 ounces unsalted butter
1 large egg
3 1/2 ounces berries fresh or frozen
1 tbsp plain flour
Butter softened to grease the pan

1. Pre-heat the oven to 180*C/350*F. Butter a 9 inch cake tin with a removable bottom well, and then dust it with some dried bread crumbs. Set aside.

2. Place the butter and the sugar into a saucepan. Bring to the boil, then reduce the heat to a simmer for 1 minute. Remove from the heat and set aside to cool.

3. Mix together the flour, baking powder and salt. Stir this into the cooled butter mixture. Beat in the egg. Pour the mixture into the prepared cake tin and smooth the top.

4. Toss the berries together with the remaining TBS of flour. Shake off any excess, then sprinkle them evenly over top of the batter. Bake in the centre of the oven for about 25 minutes, or until the cake is golden and tests done.


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