My boyfriend C and I came up with this splendid idea for a summer show stopper cake, an updated twist on that quinticential english summer desert – the summer pudding. We have swapped the bread for sponge, packed it with summer fruit and doused it in fruit coulis.
We baked this cake with patriotic ingredients, red berries, white flour and castor sugar and blue eggs especially for our Jubilee party
We used frozen fruit for our fruit coulis, they work just as well as fresh, just make sure they are locally sourced!
You will need:
For the fruit coulis
400g fresh/frozen summer berries
50g castor sugar
For the sponge cake
120g unsalted butter
120g castor sugar
2 eggs- preferably blue!
1 tsp vanilla extract
120g self raising flour
1 tsp baking powder
50g fresh fruit + a few extra berries to decorate your finished cake with.
*PLEASE NOTE: This sponge cake recipe makes one 6″/15cm cake. A great summer party dessert, BUT if you want to go the extra mile and make the 3 tier version you will also need a 4″ /10cm cake tin and a 2.5″ /6cm cake tin. Its a good easy recipe to make, just takes a little extra time to prepare and bake. You will need to buy double the above ingredients and make the following recipe twice.
Butter and line your cake tin with non stick baking parchment and pre-heat your oven to 160 degrees C
Place all the ingredients for your coulis into a saucepan, gently bring to the boil and simmer for 5 minutes or so, until slightly thickened and syrupy. Using a stick blender or food processor blend to a puree, then sieve out the pips from the fruit. Set your coulis aside to cool completely. If you have any coulis left over you can freeze what you don’t use for a later date, its particularly delicious served with ice cream.
For a 6 inch/15cm cake Cream together your butter and sugar and vanilla extract until pale and fluffy then add your eggs one at a time beating well between each addition until well combined. Lastly add your flour and baking powder, mix until just combined then transfer the mix into your prepared tin leaveling the surface with a palette knife/spatular. sprinkle over your fresh fruit and bake in your pre-heated oven for 25-30 minutes, until golden brown and firm to the touch. Invert your baked cake onto a cooling rack, spier the cake several times with a skewer and spoon over your fruit coulis. Leave your cake to cool completely
*for 4″/10cm cake and a 2.5″/6cm cakes mix your cake batter as above, divide your cake batter into thirds, transfer 1/3 into your prepared 4″ tin and 2/3 into your prepared 2.5″ tin. leavel the surface of your cakes with a palette knife/spatular. sprinkle over your fresh fruit and bake in your pre-heated oven the 2.5″ cake will take 15 to 20 minutes and the 4″ cake about 20-25 minutes, test they are ready by making sure they are golden brown and firm to the touch. invert your baked cakes onto a cooling rack, spier the cakes several times with a skewer and spoon over your fruit coulis. Leave your cakes to cool
Once cool place your base cake on a large plate or cake stand and gently stack your top two tiers (if using) on the top. Lastly garnish your cake with some fresh berries.
Simple, elegant and delicious
What are you Baking this Diamond Jubilee weekend?