Today was my beautiful mum's birthday, and for a change the British weather decided to behave exactly as it should in August and the sun shone beautifully to accompany the cake I'd made - a naked summer fruits cake.
Obviously a little patience with the fruit arranging is required here, but otherwise this recipe really couldn't be easier. I used the recipe for the sponge from Mary Berry's, Baking Bible, and it goes like this...
225g softened, unsalted butter
225g self-raising flour
225g caster sugar
2 tsp baking powder
Grease and line two 20cm baking tins and pre-heat your oven to 180 degrees celsius, gas mark 4.
Combine all the ingredients in a bowl and mix with mixer until completely combined and a smooth batter is formed. You can do this bit by hand if you don't have an electric whisk, but it's best to start with the butter and sugar, then move onto the eggs and then flour and baking powder to maintain a smooth mix.
Pour the mixture into the prepared tins and bake for 25 minutes or until golden brown and spraining back when prodded with a finger. Leave to cool completely before decorating.
To make this cake naked, you'll need some fruit and double cream. Whisk your cream until spreadable rather than stiff. Spread a thin layer of this cream on the base half of your cake.
Cut the tops off some strawberries and halve them lengthways. Line these up around the edge of your base cake. Pipe the rest of the cream into the middle of the cake. Top this with raspberries and blueberries and the top half of the cake. Fill in any obvious gaps around the edges with any remaining cream.
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