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TWO SEASONS BERRY CAKE
Raspberries, blackcurrants and blackberries are all ripe and ready at the moment. This cake marries and melds Summer and Autumn tastes.
Grease and line an average sized cake tin or prepare individual cake cases. Pre-heat the oven to 180c Gas 4.
You will need:
250g melted butter
5 eggs
185g light brown or coconut sugar
100g ground walnuts
100g fine cornmeal (or polenta)
75g tapioca flour
1 teaspoon baking powder
1 teaspoon guar gum or xanthem gum
1/2 teaspoon salt
2 lemons, rind only
250g mixed seasonal berries
Place all of the ingredients into a large mixing bowl and mix well. Add the mixed seasonal berries, stir until evenly distributed. Pour the cake mix into a greased and lined cake tin or individual cake cases. If you are baking one large cake bake it for 20 to 30 minutes until springy to the touch. If you are baking individual cakes, bake for 15 to 25 minutes.
Topping: In a small saucepan cook 200g mixed seasonal berries with the juice of 2 oranges and sugar to your taste. Pass this through a sieve and if you are serving the cakes as a pudding, pour over the hot cakes and add some cream or creme fraiche. If you are cooling the cakes and keeping them pour a little juice over each cake and refridgerate until needed.
Note: This is a recipe free from gluten containing ingredients, however you can make the cake in the same way using a normal victoria sponge recipe, just adding the berries.
Happy Cooking