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.
As much as I enjoy baking pies, there is nothing quicker and more satisfying than a galette for times of sweet need. They’re beautifully rustic, and taste just like pie, if not better. This recipe, it’s forgiving – and the perfect way to use up pretty much any kind of fruit. Mix up the dough. Roll it out. A generous filling of fruit. And it’s pretty much ready to go into the oven. Serve it with a generous scoop of ice cream. And that’s dessert done.
- 2 mangoes, thinly sliced (in circles or strips)
- 1 ¾ cups flour
- ¼ teaspoon salt
- ¾ cup cold unsalted butter, cubed
- 4 tablespoons ice cold water
- 5-6 basil leaves
- Sieve the flour and salt, and add to a bowl.
- Add in the cubes of butter and mix till the mixture looks crumbly. There should be some pea sized pieces of butter in the mixture. This results in a flakier pastry.
- Add in the ice cold water, just enough, so the dough comes together. Do not knead.
- Wrap in cling film and chill for at least an hour in the fridge.
- Preheat the oven to 180°C.
- On a lightly floured surface, roll the dough into a 1/4″ thick circle. Place on a baking sheet lined with parchment paper.
- Place the sliced mangoes in concentric circles, leaving a 1″ border around the edge.
- Fold the edges over the fruit. It doesn’t have to be perfect!
- Brush the dough with egg wash (optional).
- Bake for 40-45 minutes or until golden brown.
- Let it cool and garnish with fresh basil.