The perfect afternoon tea cake, especially with clotted
cream
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| Spotted Berry Sponge with Clotted Cream |
Serves 12
Spotted Berry Sponge with Clotted Cream ingredients: 125g
softened unsalted butter, chopped. 125g caster sugar. 3 eggs, at room
temperature. 125g self-raising flour. 2-3 tbs milk. 350g black berries or
raspberries. Clotted or thick cream, to serve
Spotted Berry Sponge with Clotted Cream recipe: 1- Preheat
the oven to 190C. Grease a 20cm spring form cake pan with butter, line the base
with a circle of baking paper and grease this too. Beat butter and sugar in a
large bowl until creamy-you can do this in a mixer if you like. 2- Add the eggs
1 at a time, waiting until the last in completely incorporated before adding
the next. If the batter curdles, add 1 teaspoon flour to bring in back
together. Sift the flour into the bowl and fold in. Add a splash of milk, no
more than 2-4 tablespoon, to loosen the mixture. Spoon the batter into the pan
and smooth out. 3- Tip the berries into a clean bowl and sift a couple of
pinches of flour over the top. Toss the fruit in the flour, then scatter over
the uncooked cake. Bake for 35-40 minutes until golden on top, and a skewer
inserted in the centre comes out clean. Cool in the pan for 5 minutes, then
carefully release and cool completely on a wire rack. Serve with clotted or
thick cream
