This article was written for Annabel & Grace, which is now part of Rest Less.
I often pick up the recipe leaflets when I’m in Waitrose paying slightly over the odds for my shopping but I do love their products. This is one of those recipes and is for a cake with brown sugar which adds a light caramel taste to the berries… and who doesn’t enjoy a hint of caramel?!
Brown sugar & summer berries cake
8
servings25
minutes20
minutesIngredients
175g Essential Unsalted Dairy Butter, softened, plus extra for greasing
175g dark brown soft sugar
3 British Blacktail Medium Free Range Eggs
2 tbsp essential Waitrose Whole Milk
175g self-raising flour, sieved
Filling:
150ml Essential Double Cream
150g Essential Greek Style Yogurt
3 tbsp dark brown soft sugar
250g mixed berries, larger berries roughly chopped
Icing sugar, for dusting
Directions
- Preheat the oven to 180ºC, gas mark 4. Lightly grease 2 x 18cm sandwich tins and line the bases and sides with baking parchment. Put the butter and sugar in a food processor and whizz for 3-4 minutes until soft and light. Add the eggs, one at a time, whizzing each until completely combined before adding the next. Whizz in the milk until combined, then finally pulse in the flour and a pinch of salt until just combined.
- Divide the mixture evenly between the cake tins, smoothing the tops, then bake for 20 minutes until risen, golden and an inserted skewer comes out clean. Cool completely in the tins.
- Once the cakes are cool, whisk the cream and yogurt in a mixing bowl until just reaching soft-peak stage. Scatter over the brown sugar and leave for 5 minutes to dissolve. Use a spatula to spread the cream over one of the cakes, marbling through the brown sugar as you go. Tumble over the berries, then top with the other cake. Dust the top with icing sugar before serving.
You can see some more of our sweet treat recipes here