BERRY CAKE
Description
I made this cake for my friends who were staying with me. They love berries and have a sweet tooth. So this was the perfect cake for them. Made with polenta, ground almonds and olive oil, its light, packed with berries and full of flavour.
Options: I have used raspberries and blackberries, but you can use other berries too , blueberries would work well.
You can serve this for dessert, with vanilla yoghurt, ice cream, cream or as a perfect tea time treat with you favourite cuppa.
This cake was scrumptious! It disappeared pretty quickly!
Ingredients
Dry ingredients
To beat with electric mixer
Fruit to mix in
Instructions
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Heat the oven to 170C
Grease and flour a 7" spring form cake tin and sit it on a tray for ease.
Mix all the dry ingredients in a bowl and set aside.
In another bowl, using a hand held electric mixer, beat the eggs and sugar till creamy.
-
Add the olive oil in a stream, while continuing to mix.
Stir in the yoghurt and vanilla essence
Fold in the dry ingredients, using a spoon.
-
Pour the batter into the tin.
Mix the fruit with the lemon juice and arrange the fruit on top, just pressing it in lightly to get a nice pattern all over.
Bake for 1 hour, use a skewer - ensuring it is clean when taken out. Otherwise bake for a few more minutes.
Remove from the oven, cool and then remove from the tin, gently running a knife around the sides first.
Lightly dust with icing sugar.
Serve with vanilla yoghurt, ice cream, cream or just on its own.
Its yummylicious! It was gone in the blink of an eye.
