This recipe is one of my favorite desserts due to its simplicity, great look and incredible taste. The cake has an amazing combination of sweet and tart flavors that will satisfy cravings of all your guests. What I love the most about the recipe is its versatility: you can use any combination of fruit and berries, whatever you have left in your fridge and don’t worry if it’s a little less fruit than the recipe calls for, it’s still going to turn out delicious. In my experience plums, plums/blueberries, blueberries/raspberries make the best filling.
This cake has already become a favorite at my family gatherings. Give it a try and tell me what you think!
225 gr/ 8 oz butter at room temperature
1.5 cups sugar
1 tsp baking soda
3 cups plain flour
¼ tsp salt
4 cups berries or any other fruit, stoned and cut in pieces
4 tsp corn starch
grated rind and juice of 1 lemon
Preheat the oven to 375°F/ 190°C.
Combine 1 cup of sugar, flour, baking soda, salt and grated lemon rind in a bowl. Add butter and egg, then work the mixture with a wooden spoon until it resembles coarse breadcrumbs. In another bowl add ½ cup of sugar, corn starch, lemon juice and prepared fruits and gently toss to coat evenly.
Put half the batter from the first bowl into a slightly greased 9x13 inch tin. Pour the fruit mixture over it. Spread the rest of the crumbled batter evenly on top of the fruits.
Place in the oven and bake until the top is golden brown, 40-45 minutes. Let it cool down, cut into squares and place in cupcake liners.
Makes about 16 -18 pieces
- A smaller tin can be used for this cake;
- Experiment with the amount of batter on the bottom and on the top of the cake: equal parts; more on the bottom, less on top;
- Sprinkle the top with powdered sugar