Mixed Berry Cake is a great way to use up any excess berries you may have during the season.
Mixed Berry Cake
– Loaf tin, lined.
– 1 1/2 to 2 cups of self raising flour
– 3/4 cup sugar – we used half caster and half brown sugar mixed
– 125g of soft butter substitute
– 1 teaspoon of vanilla
– Equivalent of 2 eggs using Orgran Egg Replacer
– Approximately 3/4 cup of soy milk
– Your choice of chopped berries – we used a mix of raspberries, blueberries and strawberries. You can also include finely chopped apple if you prefer.
– 2 tablespoons of apple puree or sauce (optional). Provides the cake with additional moisture and a fruitier flavour.
– Additional brown or white sugar and cinnamon to decorate the cake.
– Cream the butter and sugar/s together.
– Add the egg (Orgran substitute) and vanilla. Stir in apple puree/sauce if desired.
– Mix in the flour and add milk to make the cake batter. It should be thick enough to support the fruit. If it is too thin the fruit will sink to the bottom of the pan.
– Pour half of the batter into the loaf tin. Create a layer of berries/chopped apple on top of the batter. Pour the remaining batter on the layer of berries.
– Decorate the top of the cake with berries, sprinkled brown or white sugar and cinnamon.
– Bake for 45 to 60 minutes or until a skewer test comes out clean.
When you cut the cake you can see the layer of berries and the cake will be incredibly moist.
This cake is delicious served cold or warmed with your choice of ice cream.