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Recipe by olive magazine

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1. Video tutorial: Making a cake

1. Heat the oven to 180C/fan 160C/gas 4. Line a deep 20cm spring-form cake tin with paper and grease it. Beat the butter and sugar together until light and fluffy. Beat in the eggs and then fold in the flour and almonds. Fold in enough water to make the mixture spoonable. Drain any excess juice off the berries and tip them into the base of the tin. Add the golden syrup, then spoon the cake mixture on top.
2. Bake for 1 hour or until the cake is cooked through. Cool the cake in the tin, turn out and remove the paper.

Per serving

311 kcalories, protein 5.1g, carbohydrate 35.5g, fat 17.5 g, saturated fat 9.5g, fibre 1.2g, salt 0.53 g

Latest comments and suggestions

• panda0_3

  28 March 2009

  panda0_3 rated this recipe

  

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• Destiny

  28 March 2009

  Destiny rated and commented on this recipe

  

  Luv berries..Looks very tempting and easy to make...Will try it asap...

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• debs recipes

  28 March 2009

  debs recipes commented on this recipe

  This looks lovely. Am going to give it a try tomorrow.

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• lostkat

  29 March 2009

  lostkat rated and commented on this recipe

  

  Made this today. Incredibly easy and tastes absolutely delicious. Very summery! Next time I'll use more berries though as 200g wasn't enough to completely cover the base of my cake tin. Also make sure you put a baking sheet on the bottom of the oven, as the berries seep juice everywhere. Luckily I have a teflon sheet on the bottom of mine.

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• thecakepimp

  03 April 2009

  thecakepimp commented on this recipe

  I've made this twice now, once following the recipe to the letter and a second time tweaking the process a little. I found using a solid based pan worked better (not a springform) and mine only needed 45 minutes at this temperature (it was worth checking). I also kept all the juices from the defrosted berries in the tin and added 2 tablespoons of room temperature milk to the batter (rather than water). Lovely cake and very simple.

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• thecakepimp

  03 April 2009

  thecakepimp rated this recipe

  

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• Belkey

  16 April 2009

  Belkey rated and commented on this recipe

  

  I agree that this cake does leak a bit out of a springform tin which is a shame as it would be great to keep all the juices from the berries. I wanted to serve this for pudding so added 100g white chocolate chunked and served it with the white chocolate custard recipe elsewhere on this site.

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• Colette

  20 April 2009

  Colette rated and commented on this recipe

  

  Made this cake last week and I agree the comments above. The juice of the berries leaked out of the tin leaving the berry topping dry. I made a sauce of more berries and served it with the cake to bring it back to life.

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• al's kitchen

  27 April 2009

  al's kitchen commented on this recipe

  This was divine, although mine looked considerably more, er, rustic than the picture! I thought I'd be clever and use the full pack of berries as 200g didn't look enough, so this made the bubbling of juices out of the tin quite bad, but luckily I'd taken the advice of placing a tray underneath so there was no mess. This would also be good served as a warm pudding.

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• denisebrise

  01 June 2009

  denisebrise rated and commented on this recipe

  

  Absolutely delicious! Perfect for the summer. Definitely best made in a solid base tin AND baking paper, so that the fruit doesn't stick to the bottom (which happened to me!) All was good in the end. Added 120gr of custard and some vanilla essence to the cake mix, which gave the sponge a smooth taste to contrast with the berries. Yummm!!!

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• caroline

  02 October 2009

  caroline rated and commented on this recipe

  

  easy to make, more like a pudding serve with cream or custard great

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Ingredients

• 200g butter
• 200g golden caster sugar
• 4 eggs
• 225g self-raising flour
• 25g ground almonds
• 200g frozen mixed berries , defrosted
• 2 tbsp golden syrup

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Difficulty and servings

Cuts into 12

Preparation and cooking times

Ready in 1 hour 15 minutes

Ingredients

• 200g butter
• 200g golden caster sugar
• 4 eggs
• 225g self-raising flour
• 25g ground almonds
• 200g frozen mixed berries , defrosted
• 2 tbsp golden syrup

Per serving

311 kcalories, protein 5.1g, carbohydrate 35.5g, fat 17.5 g, saturated fat 9.5g, fibre 1.2g, salt 0.53 g

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