Summer Forest Fruit Cake with Fresh Berries
A light, moist cake bursting with summery forest fruits that takes your taste buds to the most wonderful days of the season.
Ingredients
- 200 g plain flour
- 150 g caster sugar
- 100 g unsalted butter (at room temperature)
- 2 eggs (at room temperature)
- 100 ml whole milk
- 1 sachet baking powder (7 g)
- 1 tsp vanilla extract
- A pinch of salt
- 200 g mixed forest fruits (fresh or frozen blueberries, raspberries and blackberries)
- 1 tbsp icing sugar (for decoration)
Preparation
- Preheat the bakeVIA mini oven to 170 degrees Celsius and grease a round 20 cm cake tin with butter. Lightly dust the tin with flour afterwards so that the cake will release easily once baked.
- Beat the softened butter together with the caster sugar in a large bowl until light and creamy using an electric hand mixer. Add the eggs one at a time, mixing well between each addition, until the mixture is smooth and pale in colour.
- Add the vanilla extract and mix briefly. Sift the flour, baking powder and salt over the butter mixture, then gently fold everything together with a spatula, alternating with the milk, until a smooth batter forms.
- Carefully fold the forest fruits into the batter with a spatula so that they are evenly distributed without being crushed. Pour the batter into the prepared cake tin and smooth the surface evenly.
- Place the cake tin in the bakeVIA mini oven and bake the cake at 170 degrees Celsius for 40 to 45 minutes. Check for doneness by inserting a skewer into the centre — if it comes out clean, the cake is ready.
- Remove the cake from the bakeVIA mini oven and allow it to cool in the tin for 10 minutes before turning it out onto a wire rack. Dust the cooled cake generously with icing sugar just before serving for a festive summer finishing touch.
