Berries make me happy. And baking with berries, even happier. I could put them (and eat them) in pretty much anything – ice cream, tarts, sorbets…but this cake wins it for me. It’s a cake, so simple, it far exceeds delicious. Lightly fragranced with vanilla and cinnamon, it lets the berries shine. As the berries bake, they release little bursts of tartness in little crevices of the cake, which creates a medley of flavours that sing of summer.
- 85 g unsalted butter
- 180 g flour
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 170 g sugar
- 1 egg
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup assorted berries
- Preheat the oven to 180°C and line a 9-inch tin with baking paper.
- In a large bowl, sieve the flour, baking powder and salt.
- In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix well. Slowly add in the milk, whisking continuously.
- Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
- Transfer the batter into the prepared tin.
- Coat the berries in a little bit of flour and arrange on top of the batter.
- Bake in the oven at 180°C for 10 minutes, and then lower the temperature to 150°C and bake for another 30-35 minutes.