Summer celebration cake
By Jane Hornby
This fruity cake is impressive but easy to make – perfect for birthdays or for dessert
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Prep:20 mins
Cook:1 hrs 30 mins
- Serves 16
- Easy
Nutrition per serving
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kcal 349
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fat 22g
-
saturates 13g
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carbs 35g
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sugars 19g
-
fibre 1g
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protein 6g
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salt 0.24g
Ingredients
- Easy vanilla cake mix (see recipe below - you won't need the syrup)
- 2 x 170g punnets raspberries
- 225g punnet blueberries
- 225g tub crème fraîche
- icing sugar (optional)
Method
Butter and line the base and sides of a round, loosebottomed 23cm cake tin with non-stick baking paper. Make the Easy vanilla cake batter (see 'Goes well with'), 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. Bake for 1 hr 30 mins; check with a skewer - it should come out clean.
Cool for 30 mins, then remove from the tin and leave to cool on a wire rack. Once completely cold, put onto a plate, smooth the crème fraîche over and pile the remaining berries on the top. Dust with icing sugar, if using. The cake is best eaten fresh, but will keep in the fridge for up to 2 days; return to room temperature before topping with the cream and fruit and serving.
