One of the simplest yet most effective cakes you will ever make. Best eaten within a day or two of making – if it lasts that long.
Serves 10 to 12 – in about 1hr 15 mins
- 200g of good Scottish Butter
- 200g of (golden) Caster Sugar
- 4 large eggs
- 225g self raising Flour
- 25g of ground Almonds
- 200g of frozen mixed Berries, defrosted
- 2 tbsp of Golden Syrup
Heat Oven to 180C (Fan 160C). Line a deep 20cm cake tin (preferably spring-form) with baking parchment and butter it lightly.
Cream the Butter and Sugar together in a bowl until light and almost fluffy. Beat in the Eggs one a time until well incorporated and then fold in the Flour and Almonds. Add just enough water to make an easily spoonable/spreadable mixture.
Drain any excess juice from the Berries and keep to one side. Tip the Berries into the tin and spread out evenly. Drizzle the Golden Syrup over them. Spoon the cake mixture over the Berries and spread out lightly to cover evenly.
Bake in oven for about an hour until golden brown on top and cooked through. (It will take a bit longer than you expect due to the Berries) Cool the cake in the tin and then turn out onto a large plate so that Berries are on top and then remove the paper. Pour over the retained Berry juice if required. Slice and serve.
Variations.
- Use desiccated Coconut instead of Almonds.
- Use Honey or Maple Syrup in stead of Golden syrup.
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