Summer Fruit Sugar Drizzle Cake

Summer Fruit Sugar Drizzle Cake
(with some strawberries from the garden)



Shopping List:

175 gr fruits, stoned, diced weight or a pack of frozen summer fruits thawed
Of which one needs 100 gr first to put in the cake itself

175 gr very soft unsalted butter
175 gr fine golden caster sugar
250 gr self raising flour
2 large eggs, free range please
2 teaspoons vanilla extract

For the drizzle:

140 gr granulated sugar
1-2 tablespoons citrus juice (lemon, lime or orange) I also used the juice from the defrosted fuits


Preheat your oven to 180C and spray or grease and line your cake tin with baking paper. Use the all in one method for the cake and use your large bowl and electric whisk. Mix until creamy and well combined. You will find that the mixture will be thick, which is how it should be.

Spread some of the mixture (1/3) into you prepared cake tin and scatter about 50 gr of fruits over it. Repeat. Last but not least dot the rest of the mixture into your tin and gently spread evenly, using the back of your (metal) spoon.

Bake this into your preheated oven for about 1 hour or until your cake tester comes out clean.

Now you may poke the cake all over with your cake tester. Put the remaining fruits into one of your bowls with the granulated sugar. Stir in 1 tablespoon of the citrus juice, mashing it a little with a fork. Use more juice if it is too dry. Spoon this juicefruit over the cake and leave it in the tin to cool completely. The drizzled topping should be set and crisp. Put some fresh fruits with it when you serve a nice fat slice and maybe some cream.

                                                                 "Enjoy"