“Summer Berry Cake”
1hr 13mins

Ingredients Nutrition


  1. Preheat the oven to 180C/Fan 170C/Gas 4. Warm the sugar in a heatproof dish in the oven for 10 minutes while the oven is preheating. Meanwhile, fill a large bowl with hot water. Then tip out the water and dry the bowl. Break the eggs into the bowl, add the orange zest and orange flower water and pour in the warm sugar. Using an electric hand whisk on a high speed, whisk the mixture for 8 minutes, until it is thick and creamy. Gently fold in the flour.
  2. Pour the mixture into the tin. Bake on the centre shelf of the oven for 35 minutes, then remove and leave the cake to cool for 10 minutes before running a knife around the edge and turning on to a cooling rack. Peel off the base paper and leave to cool completely.
  3. For the filling and topping, mix together the yoghurts, the seeds from the vanilla pod and the icing sugar. Cut the cake in half horizontally. Spread the cut side of the bottom half with the jam followed by half of the yoghurt mixture, and put the other half of the cake on top. Spread the remaining yogurt mixture on top of the cake and arrange the berries on top of that.
  4. You can make the sponge up to 1 day ahead, if kept in an airtight tin. Or fill and keep it in a cool place up to 2 hours before serving. The unfilled cake can be frozen.
  5. To make a Union flag design, you'll need nine strawberries and 200g blueberries. Halve six of the strawberries and quarter the rest. Arrange in the design of the Union flag.

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