Sugar-Crusted Blackberry and Blueberry French Toast Cake
Sometimes you need cake that hasn’t been ‘healthified’ and this cake is just delicious. The sugary, crusty top, the light and airy sponge, the not-too-sweet filling. It's so moreish it might even taste better the next day! Inspired by French toast, you may be tempted to have a slice for breakfast (no judgement).
Serves: 10 slices
Ingredients
For the cake:
225g unsalted butter
112g caster sugar
112g light brown sugar
225g self-raising flour
1½ tsp vanilla extract
1 tsp baking powder
3 eggs
For the filling and sugar crust:
250g mascarpone
100g blackberries
100g blueberries
2 tbsp blueberry conserve/jam
Juice of ½ an orange
60g caster sugar
Method
Preheat the oven to 180°C.
Grease and line two round baking tins.
In a large bowl, cream together the butter and sugar until pale and fluffy.
Crack in the eggs, mixing one at a time.
Add the vanilla and mix.
Sift in the flour and baking powder, and mix until combined.
Divide the batter equally between the two tins.
Bake for 20 minutes, or until a knife inserted comes out clean.
Once the cakes have cooled slightly, choose which one will be your top layer and use a sharp knife to pierce a few small holes in it.
Mix the orange juice with the caster sugar and spoon over the still-warm top layer. Set aside.
For the filling, cut the blackberries into small chunks and mix with the mascarpone, blueberries, and blueberry conserve.
To assemble: spread the mascarpone-berry mixture over the bottom cake layer.
Add the top layer, sugar-crust side up.
Decorate with extra berries if you wish.
Nutrition per slice (makes 10): ~505 kcal | ~5.5g protein | ~52g carbs | ~31g fat | ~1.5g fibre