Food In Motion: Summer Berry Cake Recipe
Hello everyone it’s Liz here with another “episode” (or perhaps “webisode”?) of Food In Motion where Jewels and I show a quick video each month on decor8 showing what we made recently along with the recipe so you can try it yourself. We alternate months, so I take a month and Jewels takes the next… This month it’s my turn to have fun in the kitchen! Since summer finally arrived here in Germany and you can get berries everywhere, I really wanted to use them in my kitchen and share with you what I came up with along with the help of my little daughter…
Berries taste wonderful on their own, but don’t they taste even better when there is cake around them??? Oh yes! Right now I’m working on my fourth cookbook and my three-year-old daughter sees me in the kitchen a lot when we’re home. She loves helping me, especially when I tell her I’m baking a cake! So it didn’t take any persuasion at all to get her to place the berries on top of the batter! I always give her little tasks when I’m cooking and she loves to help. Do your children like to cook with you? She rushes to put on her apron and gets out her own little mixing bowl and wooden spoons, standing on her stool to reach the countertop. I find it really important to involve children right from the start in the cooking process: it shows them what we eat and how the dishes we eat are made. When my daughter saw the powdered sugar later on the little cakes she cried: “Mommy! It’s snowing, although it’s summer!” — Let’s hope that didn’t inspire the weather gods to send us more November days in June!
Berry Cake – You will need:
150 g sugar (3/4 cup)
1 teaspoon vanilla sugar
150 g flour (1 1/4 cups)
1 teaspoon baking powder
pinch of salt
50 ml milk (1/4 cup)
75 g butter, melted (1/3 cup)
125 g red currants (1 cup)
125 g blueberries (1 cup)
Preheat the oven to 180 degrees celcius. In a bowl mix eggs and sugar on high until thick and pale. Combine flour, baking powder and a pinch of salt and add it to the eggs and sugar. Mix in the milk and the melted butter until it’s a nice and thick batter. Wash the berries and pat them dry on a towel. Pour the batter in a round silicone baking pan, smooth the top with a spatula and place the berries on top. Bake for 35-40 minutes until top becomes golden brown.
I hope that you like the video and recipe – thank you so much for supporting Food In Motion through your pins, tweets and other online shares – we really appreciate it – we put a lot of work into this column as you can imagine so it’s always so rewarding when you comment and share what we’re doing here – again, thank you! – Liz