Brown sugar & summer berry cake

Name: Brown sugar & summer berry cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Ingredients: 175 g Essential Unsalted Dairy Butter, softened, plus extra for greasing; 175 g dark brown soft sugar; 3 British Blacktail Medium Free Range Eggs; 2 tbsp essential Waitrose Whole Milk; 175 g self-raising flour, sieved

Using dark brown sugar gives this sponge light caramel notes, which enhance the flavour of seasonal summer berries.

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Vegetarian

Serves8
CourseCake
Prepare25 mins
Cook20 mins
Total time45 mins
Pluscooling + standing

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175g Essential Unsalted Dairy Butter, softened, plus extra for greasing
175g dark brown soft sugar
3 British Blacktail Medium Free Range Eggs
2 tbsp essential Waitrose Whole Milk
175g self-raising flour, sieved

Filling

150ml Essential Double Cream
150g Essential Greek Style Yogurt
3 tbsp dark brown soft sugar
250g mixed berries, larger berries roughly chopped
Icing sugar, for dusting

Preheat the oven to 180ºC, gas mark 4. Lightly grease 2 x 18cm sandwich tins and line the bases and sides with baking parchment. Put the butter and sugar in a food processor and whizz for 3-4 minutes until soft and light. Add the eggs, one at a time, whizzing each until completely combined before adding the next. Whizz in the milk until combined, then finally pulse in the flour and a pinch of salt until just combined.
Divide the mixture evenly between the cake tins, smoothing the tops, then bake for 20 minutes until risen, golden and an inserted skewer comes out clean. Cool completely in the tins.
Once the cakes are cool, whisk the cream and yogurt in a mixing bowl until just reaching soft-peak stage. Scatter over the brown sugar and leave for 5 minutes to dissolve. Use a spatula to spread the cream over one of the cakes, marbling through the brown sugar as you go. Tumble over the berries, then top with the other cake. Dust the top with icing sugar before serving.

Typical values per serving when made using specific products in recipe