dessert > Berry & Elderflower Summer Cake

A cake easy to make and perfect for summer.

Shopping LIST:

 

3 eggs, 50g natural yogurt, 25ml milk, 225g softened butter, 100g caster sugar, 225g flour, 1tsp baking powder, finely grated zest of ½ lemon, 35ml ready-made elderflower syrup.

 

For the filling: 70g softened butter, 1tsp icing sugar, 150g full fat cream cheese, juice of ½ lemon.

 

Decorate with: icing sugar and top with blueberries and raspberries.

Method:

• Preheat oven to 160°C fan. Grease a deep 25cm springform cake tin.

 

• In one bowl whisk 3 eggs, 50g natural yogurt and 25ml milk.

 

• In another large bowl, beat 225g softened butter with 100g caster sugar until you have a fluffy mixture. Sift 225g flour, 1tsp baking powder, the egg mixture and the finely grated zest of ½ lemon. Mix again until smooth.

 

• Scrape the batter into the cake tin. Level the surface and bake for 35 minutes until a skewer poked in, comes out clean.

 

• Keeping the cake in the tin (but out of oven), poke all over the surface with a skewer then spoon over 35ml ready-made elderflower syrup (make your own elderflower syrup). Leave to cool in the tin. Once cool, refrigerate for 2 hours.

 

To make the filling:

• Beat 70g softened butter until smooth. Add 1tsp icing sugar, 150g full fat cream cheese and the juice of ½ lemon. Whisk again until smooth.

 

• Split the cake in half. Place one base layer of cake on a plate and top with the filling and put the other cake layer on top. Refrigerate for 2 hours or overnight until set.

 

• When ready to decorate, sift icing sugar over top of cake and top with blueberries and raspberries.

"enjoy it!"