Sophie'S Speedy Mixed Berry Cake – a delicious recipe with wholemeal, flour normal, butter, sugar, baking powder, mixed berries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Take a cooking pot & put the butter & the sugar in it. Let it melt on a medium heat. Stir frequently. Do not let the butter & sugar burn! Set aside to cool down.
2
Preheat the oven to 175u00b0C. ( 347 F) for about 10 minutes.
3
Take your fitting bowl from your Kenwood & place the K-paddle in. Add the 2 types of flours, baking powder. Mix.
4
When the butter & sugar mixture is cooled down, add that to the bowl. Mix well. Add the beaten egg. Mix well.
5
Now, add the fruit. Mix well so that all of the fruit is mashed into the cake dough. It will turn purple in colour.
6
Pour the dough into a silicon cake tin. When you use silicon materials, you don't have to grease the tins. If you don't have those, you will have to grease the baking tin.
7
Bake in the oven for about 30 minutes. If you use only white flour, you will need only 20 minutes in the oven.
8
When you think the cake is ready, test with a pin. Take it out of the oven & leave the cake for about 5 minutes in the silicon baking tin. This will also give a shine to your cake! Place on a wire rack. After 5 minutes, carefully take the cake out of the silicon tin & place on a wire rack to cool down completely.
531
kcal
Calories
26
g
Fat
69
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/8 ounces spelt flour wholemeal, 7 2/3 tablespoons flour normal, 1/2 cup salted butter, 4 3/4 ounces demerera sugar, and more.
Yes, Sophie'S Speedy Mixed Berry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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