Recipe Moist Summer Berries Tea cake

1. Wash the jars, sterilise the rubber seals or sealing disks. Wash the berries and let them dry on a kitchen towel. Beat the eggs.
2. Mix all the ingredients but the berries with a kitchen aid on low to medium speed for about 30 seconds, until the mixture is smooth. Pour the batter into the piping bag.
3. Cut 2 circles of greaseproof paper and place them at the bottom of your jars as it will be easier to remove from the jar. 
4. Put a layer of the mix in the jar, then add a few berries. Then repeat two times. Make sure that the jar is only half filled, as the mixture will rise during the heat treatment.
5. Seal the jars and heat treat for 1 hour (Remember that you should begin timing 1 hour from boiling point). Then leave the jars to cool down while still immersed in water, until the water is at room temperature. Store in a cupboard for up to a year.

​Serving suggestions and notes:

Use free range to give your cake a pretty yellow color. Enjoy warm or at room temperature. To reheat simply place the jar in hot water for 15 minutes, then turn out using a sharp knife around the edges of the cake. Try with custard, a dash of creme fraiche or vanilla ice cream melted on a warm cake. It’s the perfect cake for any occasion. 

Estelle & Vincent