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