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Used a bit less fruit (525g) - a mix of blackberries and raspberries. Cooked for an additional 10 mins as centre wasn’t ready in 25. Lovely summer treat with a bit of cream on top.
Berry sheet cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
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- butterfor the tin
- 240g plain flourplus extra for the tin
- 3 eggs
- 200g granulated sugar
- 1 tsp baking powder
- 215ml whipping cream
- 575g berries such as cherries, currants, raspberries or strawberries
- icing sugarfor dusting
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a tray bake tin and dust with flour, shaking out any excess. Beat the eggs in a bowl, add the sugar and beat until light and fluffy.
step 2
Sift in the flour, baking powder and a pinch of salt, pour in the cream and mix well. Pour the batter into the tin. Sprinkle over the berries and bake for 25 mins until lightly golden and a skewer inserted into the cake comes out clean (there may be a little fruit on it). Remove from the oven and allow to cool. Serve dusted with icing sugar.
This recipe has been provided by Apetit Online and has not been re-tested by us.
