This recipe first appeared in Woman’s Day .
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Ingredients
1 1/2 cup self-raising flour, sifted
3/4 cup caster sugar
3/4 cup cream, plus ½ cup extra, whipped
2 eggs, lightly beaten
1 teaspoon vanilla essence
125 gram punnet blueberries
125 gram punnet raspberries
2 tablespoon plain flour
250 gram tub mascarpone
120 gram pre-made jelly, chopped
1/2 cup ready-made custard
fresh berries, toasted flaked almonds, icing sugar to serve
Method
1. Preheat oven to moderate, 180°C. Lightly grease and flour a 23cm springform pan.
2. In a bowl, combine flour and sugar. Lightly fold combined cream, eggs and vanilla into dry ingredients.
3. Toss berries in plain flour, shaking off excess. Fold into cake mixture. Pour into pan, smoothing the top.
4. Bake for 50-55 minutes until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
5. Spread the top with mascarpone, then scatter with jelly, berries and almonds. Drizzle over custard and dust with icing sugar.
Note
Woman's Weekly Food
From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.
Recipe By:
Woman's Day (NZ edition)