1 1/2 cups castor sugar
2 tbs finely grated orange rind
2 tbs finely grated lemon rind
2 cups SR flour
1 tsp bi-carb soda
250g unsalted butter melted and cooled
500g strawberries hulled and chopped up
200g raspberries/young berries/boysenberries
2tbs berries to pile on the top to serve
You need a springform tin for this recipe because the cake can’t really be turned out of an ordinary tin.
Beat eggs and sugar until thick and pale. Fold in combined citrus rind. Sift together flour and bi-carb and fold into egg mixture in three separate batches – adding melted butter with the final batch. Pour 1/3 of the mixture into a greased 22cm springform tin and spread lightly to cover base. Cover evenly with 1/3 combined berries. Repeat layering with remaining butter mixture and berries, finishing with a layer of berries. Bake at 180C for 1 1/4 hours or until golden and cooked when tested with a skewer. Original recipe says to glaze the top with warmed marmalade, but I prefer to pile some berries on top and sprinkle with icing sugar. Serve with thick cream.