Brown sugar & summer berry cake
Waitrose and Partners

Brown sugar & summer berry cake

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

5 out of 5 stars(5) Rate this recipe
Vegetarian
  • Serves8
  • CourseCake
  • Prepare25 mins
  • Cook20 mins
  • Total time45 mins
  • Pluscooling + standing

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,990kJ/ 477kcals

Fat

31g

Saturated Fat

19g

Carbohydrates

42g

Sugars

27g

Fibre

1.4g

Protein

7.3g

Salt

0.3g

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars5 ratings

5 Stars

4

4 Stars

1

3 Stars

0

2 Stars

0

1 Stars

0