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Summer berry cake with rose geranium cream

Summer berry cake with rose geranium cream served on a cake stand

Summer berry cake with rose geranium cream

Name: Summer berry cake with rose geranium cream
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Serves 12-15
Ingredients: 325g butter at room temperature, plus extra for the tins; 425g caster sugar; 2 tsp almond extract; ½ lemon finely zested; 250g plain yogurt; 4 large eggs at room temperature; 375g self-raising flour; 225g ground almonds; 200g mascarpone; 300ml double cream; 1 tbsp lemon juice; icing sugar to taste, plus extra for dusting; 1-2 tsp rose geranium water or rose water, to taste (see tip, below); 800g summer berries (raspberries, blackberries, redcurrants, blackcurrants, hulled strawberries and loganberries); 4 tbsp caster sugar; rose geranium flowers or other edible flowers

Diana Henry

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Serves 12-15

Easy

Prep: 40 mins

Cook: 35 mins

A star rating of 3.8 out of 5.10 ratingsRate

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Bakers rejoice: this summer berry cake layered with rose geranium cream is simply divine. It will make a fabulously floral centrepiece dessert at any party

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

325g butter

at room temperature, plus extra for the tins
425g caster sugar
2 tsp almond extract
½ lemon

finely zested
250g plain yogurt
4 large eggs

at room temperature
375g self-raising flour
225g ground almonds

For the filling and to decorate

200g mascarpone
300ml double cream
1 tbsp lemon juice
icing sugar

to taste, plus extra for dusting
1-2 tsp rose geranium water

or rose water, to taste (see tip, below)
800g summer berries

(raspberries, blackberries, redcurrants, blackcurrants, hulled strawberries and loganberries)
4 tbsp caster sugar
rose geranium flowers

or other edible flowers

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Nutrition: Per serving (15)

kcal694
fat45g
saturates23g
carbs58g
sugars39g
fibre3g
protein11g
salt0.9g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Butter and line the bases of three 23cm cake tins. Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. Use a fork to whisk the yogurt with the eggs. With the mixer on a low speed, add the flour, ground almonds and 1/2 tsp salt to the butter and sugar, alternating with the yogurt and eggs.
step 2

Divide the batter between the tins and bake for 35-40 mins or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack, remove the parchment and leave to cool.
step 3

Beat the mascarpone to loosen it. Whip the cream until it holds its shape. Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste.
step 4

Assemble the cake just before serving. Toss the berries with the caster sugar. Spread the flattest cake with half the cream, then add half the fruit. Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they’re small).

RECIPE TIPS

ROSE GERANIUM

Rose geranium was a popular ingredient in Victorian baking. You can buy rose geranium water online, but you may have the plant in your garden. To impart the flavour, line the cake tin with some washed leaves, then peel them away from the cake after baking.

Recipe from Good Food magazine, July 2018

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A star rating of 3.8 out of 5.10 ratings

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