A great centre piece for any summer party or picnic using seasonal British fruit- and it’s red, white and blue!
Cuts into 12-16 slices.
250g butter , softened
250g golden caster sugar
seeds from 1 vanilla pod or 1 tsp vanilla paste
5 large eggs
100g full-fat Greek yogurt
85g plain flour
250g self-raising flour
3 tbsp semi-skimmed milk
3-400g fresh raspberries
225g fresh blueberries
225g crème fraîche (or other creamy topping of your choice)
23cm spring-form cake tin greased and lined
Oven 160C/Gas 3/fan oven 140C
How to make it
- Beat the butter, sugar and vanilla together until pale and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
- Mix the flours and carefully fold into the batter, followed by the milk.
- 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 – the cake is cooked when an inserted skewer comes out clean.
- Cool for 30 mins, then remove from the tin and leave to cool on a wire rack.
- When completely cold, put onto a plate, smooth the crème fraîche over and pile the remaining berries on the top.
- The cake is best eaten fresh, but will keep in the fridge for up to 2 days.