This cake is good any time of the year. In summer you can use fresh berries, in winter – frozen ones. This cakes goes great either way. It’s light, soft, moderately sweet with pleasant berry tanginess and sweetness, with a gentle and fresh lemon hint, the cake is also looks pretty having that pillowy whipped cream top that teases you with some berry bits sticking out here and there.
The recipe makes one 11 x 26 cm/ 4½” x 10½” tea cake. It is also possible to use a square 20 cm/ 8″ pan.
– 120 g/ 4 oz unsalted butter, at room temperature
– 150 g/ ¾ c sugar
– 1 T lemon zest
– 2 eggs, at room temperature
– 150 g/ 1 c self-raising flour
– 60 g/ ½ c almond meal
– 120 g/ 4 oz natural yogurt or sour cream
– 150 g berries, fresh or frozen (I used blackberries and blueberries)
Using a mixer, beat together the butter, sugar and lemon zest, until light and creamy.
Add the eggs, one at a time, continuing to beat until combined before adding the next one.
Using a spatula, in portions fold in the flour and then almond meal and yogurt. The batter will be thick.
Preheat the oven to 170ºC/ 340ºF. Line the base of the pan with baking paper.
Spoon 1/3 of the batter into the pan, top with half of the berries, following by the half of the remaining batter and the balance berries. Spoon the remaining batter to cover the berries, use the back of a spoon to smooth the surface.
Bake in the preheated oven for 60-70 min. or until done. Remove the pan with the cake from the oven and let it stand for 10 min.
Meanwhile, make the syrup:
– 1 T lemon juice
– 1 T water
– 30 g sugar
Add all the ingredients to a small sauce pan, set over medium heat and let the sugar melt, bring the mixture to boil, reduce heat and let simmer for another 2 min. Remove from the heat and let cool for 5 min. Pour hot syrup over the cake. Stand for 20 min. after which you may run a butter knife around the edges of the pan and take out the cake and let it cool completely.
Make the berry whipped cream (optional):
– 1 T icing sugar
– 50 g berries, fresh or frozen (defrosted)
– 250 g/ 1 c heavy cream
Mix the icing sugar with berries in a small bowl. Crush the berries lightly with a fork.
Whip the heavy cream in a bowl until medium peaks form. Add the berries to whipped cream and give it a gentle stir.
When the cake is completely cool, spoon the cream over the top. Serve immediately. The cake is best made and eaten on the day of serving. Without the whipped cream the cake can be kept in an airtight container or wrapped in cling film for a few days.