大象传媒

Nigel Slater shares his recipe for the perfect Summer Cake. The vibrant berry-infused treat can be prepared easily for a perfect summer gathering.

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RECIPE:

Makes 2 cakes.

INGREDIENTS:

For the crumble crust
Butter- 80g
Plain flour – 80g
Demerara sugar – 80g
A little water

For the base:
Butter – 180g
Golden caster sugar – 180g
Eggs – 2
Plain flour – 115g
Ground almonds – 150g

For the fruit:
Loganberries or raspberries – 150g
Blackcurrants – 150g

PREPARATION METHOD:

You will need a couple of shallow cake tins, about 18cm x 12cm, lined with baking parchment.
Make the crumble mixture by rubbing the butter into the flour (done in seconds in a food processor, but a gentle pleasure to do by hand), then stirring in the demerara sugar. It should look like coarse, fresh breadcrumbs. Add a couple of teaspoons of water and firmly shake the bowl, to encourage the mixture to come together to form crumbs of varying sizes and therefore a more interesting texture.

To make the base of the cake, beat the butter and golden caster sugar together till light and fluffy. It should look like a soft vanilla ice cream. This will take a good five minutes using an electric beater fitted with a flat paddle attachment. Beat the eggs lightly, then add them a little at a time to the mixture, followed, gently and briefly, by the flour and almonds.

Transfer the cake mixture to the lined tin and smooth it flat without compressing it. Scatter the berries over the surface, then add the crumble, loosely, letting it fall roughly over the surface without entirely covering it. Bake for a good hour, till pale biscuit-coloured and lightly firm.

Let the cake settle for a while, before cutting into thick slices.