Summer Berries Cake
Vegan
Nut Free
Serves 10-12 people
40mins Prep
25-30mins Cook
Switch it up from the usual pavlova, and impress your guests with this festive Summer Berries Cake.
Ingredients
Cake
- 300 g Caster sugar
- 3 Egg
- 300 ml Canola oil
- 2 tsp Vanilla essence
- 300 g Plain flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsweetened Greek yoghurt
- 6 Tbsp Barker's Sundae Strawberry Sauce
Icing
- 200 g Cream cheese
- 1 cup Icing sugar
- 2 cups Coconut Cream
- 1 tsp Vanilla essence
To serve
- 1 cup Barker's Rhubarb, Strawberry & Raspberry Fruit Compote
- 600 g Strawberries
- 150 g Blueberries
- 150 g Raspberries
Method
Cake
- Preheat oven to 160ºC fan bake / 180ºC conventional. Grease 3 x 20cm round cake tins and line with baking paper.
- Place sugar and eggs in a large bowl and beat with an electric mixer until thick and creamy (about 5 minutes). Gradually beat in oil and vanilla.
- Sift flour, baking soda and salt over the top and mix until mostly incorporated. Stir in yoghurt and mix until well combined.
- Divide mixture evenly between prepared tins. Drizzle two tablespoons of Barker’s Sundae Strawberry Sauce over each cake and use a skewer to swirl in.
- Bake in the centre of the oven for 25-30 minutes, until golden brown and a skewer inserted in the middle of the cakes comes out clean. Leave to cool for at least 10 minutes before carefully turning cakes out onto a wire rack to cool completely.
Icing
- Using an electric beater, beat cream cheese until smooth. Beat in icing sugar.
- Add 1/2 cup cream and beat until well combined. Add remaining cream and vanilla and continue to beat until icing reaches a thick, spreadable consistency (similar to whipped cream).
To serve
- Place one of the cake layers on a serving plate or cake stand. Spread with a thick layer of icing. Drizzle with 1/3 cup Barker’s Rhubarb, Raspberry & Strawberry Compote and top with a quarter of the berries.
- Add a second cake layer on top and add the same quantities of icing, compote and berries.
- Top with the final cake layer, more icing, compote and the remaining berries. Refrigerate until ready to serve.
- Can be served with extra berries and any remaining icing.
Notes
- Cake can be assembled a couple of hours in advance and refrigerated until ready to serve.
- Plain flour can be swapped for gluten-free flour if preferred.
