Berry and creme fraiche cake
75g unsalted butter, softened plus some for greasing
250g golden caster sugar
200g creme fraiche
2 medium eggs
2 tsp vanilla extract
300g self raising flour
1 tsp baking powder
250g mixed berries (I used blueberries and raspberries, fresh or frozen is fine)
icing sugar to dust
This cake was a happy accident when I was thinking what to do with leftover creme fraiche and frozen berries. Result!
Preheat oven to 180C. Grease and line a 22cm springform cake tin with baking parchment.
In a large bowl, cream the butter and sugar using an electric whisk until fluffy. Add the creme fraiche a little at a time, whisking it in until the mixture is smooth. Then whisk in the eggs one at a time and the vanilla.
Sift in the flour and baking powder and gently fold in using a rubber spatula. Next, fold in the berries until well mixed.
Spoon into the prepared cake tin and level the top with the spatula. Bake for 45-50 minutes or until firm to the touch. Leave to cool in the tin for 10 minutes before turning out onto a cooling rack. Dust with icing sugar and serve.
If you like, you can step it up by making a lemon frosting: whisk together 200g cream cheese, the grated zest of a lemon, 1 tsp vanilla extract, 1 tbsp lemon juice and 100g icing sugar. Spead over the cake and decorate with extra berries.
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