Frosted Raspberry and Redcurrant Cake
Fresh Summer berries are the highlight of this stunning cake recipe. Created by Miranda Gore Browne, this raspberry and redcurrant cake is a delicious bake.
From the book
Bake Me a Cake as Fast as You Can
Quick and easy bakes
Perfect for beginners
Easy enough to bake every day!
Introduction
A simple cake, baked with the freshest of summer berries. The frosty white topping and some extra fruit are the only adornments it requires. This makes one 20-cm round cake to two 2-lb loaf cakes.
Ingredients
| 200g | unsalted butter, softened |
| 225g | caster sugar |
| 1 tsp | vanilla extract |
| 300g | self-raising flour |
| 2 tsp | baking powder |
| 4 | large eggs |
| 6 tbsp | semi-skimmed milk |
| 150g | raspberries, picked clean but unwashed |
| 150g | redcurrants, picked clean but unwashed |
| For the topping: | |
| 1 | large egg white |
| 110g | icing sugar |
| 1 tsp | lemon juice |
| Extra raspberries and redcurrants to decorate (optional) |
Essential kit
You will need a deep 20-cm round cake tin (or two 2-lb loaf tins) and an electric mixer.
Method
Preheat the oven to 180°C (350°F/Gas 4) and line a deep 20-cm round cake tin (or two 2-lb loaf tins) with non-stick baking paper.
Put all the ingredients for the cake, except the fruit, into the bowl of an electric mixer and mix well. Gently fold in the fruit with a metal spoon.
Spoon the mixture into the prepared tin (or tins) and bake in the preheated oven for about 30 minutes, or until the cake is golden on top and a skewer comes out clean.
To make the topping whisk the egg white with a balloon whisk until frothy, then whisk in the icing sugar and lemon juice. Brush on top of the cake as soon as it comes out of the oven. Return to the oven for a further 5 minutes (this bakes the pretty frosting), then remove from the oven and leave to cool in the tin. Decorate with some extra raspberries redcurrants and lightly dust with icing sugar, if you like.
