Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Forest fruit cake served
Rustic butter cake bursting with raspberries, blueberries and blackberries

Forest fruit butter cake

Author: Flavelo
Recipes Cakes and Desserts
This cake belongs to the "creamed cake" (pound cake style) family, where a rich emulsion of butter and eggs provides moistness. The density of the batter provides a perfect bed for the juicy forest fruits: it holds them up, while during baking the fruits cook into jam in their little nests, creating an exciting contrast with the sweet sponge.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm cake tin - Or a smaller baking tray.
  • Mixing bowl - For assembling the batter.
  • Spatula - For gently folding in the fruit.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Line the tin with baking parchment. Mix the flour with the baking powder and salt.

Tip: Salt highlights the sweet flavours, don't leave it out!
2 ✓

Beat the eggs with the sugar until pale (until the volume increases and it turns light yellow), then drizzle in the lukewarm melted butter, milk, and vanilla.

Tip: Beating introduces air into the batter, while the melted butter is responsible for moistness.
3 ✓

Fold the flour mixture into the liquid base. Mix until smooth, but do not overwork.

Tip: If you overmix, the gluten structure becomes too strong and the cake may remain 'bacony' (dense).
4 ✓

Gently fold half of the fruit into the batter.

Tip: If using frozen fruit, toss in a spoonful of flour beforehand so they sink less.
5 ✓

Pour the batter into the tin and scatter the remaining fruit on top.

Tip: The fruit scattered on top will sink in slightly during baking but remain visible, giving a rustic look.
6 ✓

Bake for 35-40 minutes (skewer test). Let cool in the tin for 10 minutes, then turn out onto a wire rack.

Tip: The hot cake structure is still weak; if you take it out immediately, it may break.
7 ✓

Dust with icing sugar before serving.

Tip: Most delicious when lukewarm!

Recipe FAQ

Can I use frozen fruit?
Yes, but don't thaw it beforehand! Toss it in flour while frozen and add to the batter that way, otherwise they will discolour the cake and make it soggy.
Why did the fruit sink to the bottom?
The batter was too runny, or the fruit pieces were too large. Tossing in flour helps with this (friction).
The middle stayed raw, but the top is burning.
Cover with aluminium foil and bake further at a lower temperature.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 pcs Eggs
  • 100 g Butter (melted, but not hot)
  • 100 ml Milk
  • 10 g Baking powder
  • 1 pinch Salt
  • 300 g Mixed forest fruits (raspberry, blueberry, blackberry)
  • 30 g Icing sugar
  • 5 ml Vanilla extract