Berry and lemon cake (20cm)


  • 1 cup Eden Valley Self-Raising Cake and Biscuit Flour
  • 2 eggs
  • 1 teaspoon baking powder
  • 3/4 cup ground almonds
  • 185 grams butter
  • 1 cup caster sugar
  • 3/4 cup lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup raspberries (or 1 cup seasonal mixed berries)


  1. Preheat the over to 180 degrees celsius.
  2. Grease a 20 cm springform cake tin.
  3. In a large bowl, sift together the flour and baking powder. Then stir in the ground almonds.
  4. Place the butter, sugar, lemon juice and vanilla in a saucepan. Stir over low heat until the butter has melted and sugar has dissolved.
  5. Gradually mix the butter mixture into the flour mixture until just combined.
  6. Add the eggs, one at a time, mixing well after each addition.
  7. Pour the batter into the prepared tine and evenly distribute the berries on top, pressing each berry into the batter.
  8. Bake on the middle shelf of the oven for 40 minutes or until a skewer inserted into the middle withdraws clean.
  9. Leave the cake in the tin and place on a wire rack to cool for 10 minutes. After that, remove the cake from the pan to cool completely.
  10. Serve with cream if desired.

Credits: Vogue Entertaining and Travel April/May 2006 issue by Jo Miller