Moist Summer Berries Tea cake Recipe
Difficulty
level
1/5
level
1/5
Preparation
time
30 minutes
time
30 minutes
Heat treatment time
60 minutes
60 minutes
Ingredients list
- 125g berries of your choice, blueberries, blackberries, raspberries etc. Larger fruits like strawberries should be cut into small chunks
- 100g caster sugar
- 100g very soft butter
- 100g self raising flour
- 2 medium eggs + 1/2 yolk at room temperature, beaten
- 1tbsp milk
Special utensils:
A piping bag if you have one.
Number of servings
4 servingsJar suggestion

Le Parfait Super Terrines 500ml
Preparation
- Wash the jars, sterilise the rubber seals or sealing disks. Wash the berries and let them dry on a kitchen towel. Beat the eggs.
- 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.
- 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.
- 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.
- 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
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