Frosted Raspberry and Redcurrant Cake
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.
|200g||unsalted butter, softened|
|1 tsp||vanilla extract|
|2 tsp||baking powder|
|6 tbsp||semi-skimmed milk|
|150g||raspberries, picked clean but unwashed|
|150g||redcurrants, picked clean but unwashed|
|For the topping:|
|1||large egg white|
|1 tsp||lemon juice|
|Extra raspberries and redcurrants to decorate (optional)|
You will need a deep 20-cm round cake tin (or two 2-lb loaf tins) and an electric mixer.
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.