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How to make Berry ripple cake

Yield = 8
Prep time: 0:15
Cook time: 1:00
Total time: 1:15

Ingredients

  • 250g unsalted butter, softened
  • 1 1/4 cups caster sugar
  • 4 eggs
  • 2 1/4 cups self-raising flour
  • 1 cup milk
  • 300g frozen or fresh mixed berries
  • thick cream, to serve
  • extra mixed berries, to serve

Method

  • Step 1 Preheat oven to 160°C. Spray a 25cm fluted ring pan with oil spray.
  • Step 2 Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs, one at a time, and beat well after each addition. Sift the flour over the butter mixture and fold through along with the milk.
  • Step 3 Place the berries in a clean, dry bowl and mash with a fork. Fold into the cake mixture. Spoon the mixture into the prepared pan, smoothing the surface with a palate knife.
  • Step 4 Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely. Slice and serve with extra berries and thick cream.