Berry Cake
Few things beat a simple Berry Cake, and this version is absolutely delicious! This recipe is for a fluffy vanilla cake filled with juicy berries and topped with flaked almonds.
Servings: 8 slices
Equipment
- 1x 22cm round cake pan 9 inches
Ingredients
- 175 g castor sugar
- 1 tablespoon lemon zest
- 175 g unsalted butter
- 3 eggs extra large
- 1 teaspoon vanilla extract
- 230 g cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 180 g sour cream
- 160 g mixed berries
- 20 g flaked almonds
Instructions
- Preheat the oven to 180°C (350°F) and line a 22cm (9 inches) round cake tin with vegetable oil and parchment paper. Line the sides and bottom of the cake tin.
- Add the sugar and lemon zest to a bowl of a stand mixer. Use your fingers to massage the lemon zest into the sugar to release its oils and flavor.
- Add the butter to the sugar mixture and beat at medium-high speed using a paddle attachment until creamed, about 3 minutes.
- With the mixer at medium speed, add the eggs to the creamed butter and sugar mixture one at a time, be sure to scrape down the sides of the bowl with a rubber spatula between each addition. Add the vanilla and beat again.
- Sift together the flour, baking powder, and salt into a large mixing bowl.
- Add the wet and dry ingredients to the cake batter by alternating between the two. Starting with the flour mixture and ending with the sour cream.
- Add the berries to the cake batter and mix through using a rubber spatula.
- Pour the cake batter into the prepared pan and smooth over the top with an offset palette knife. Sprinkle the flaked almonds evenly over the surface of the cake.
- Bake the cake in a preheated oven for 45 minutes or until golden brown and a cake tester inserted into the center of the cake comes out clean.
- Allow the cake to cool in its tin for 10 minutes before turning it onto a wire rack to cool completely. Once cool, transfer it onto a serving plate and dust it with icing sugar. Serve and enjoy.
