Berry Slump
This delightful berry sponge cake is a treat for the senses - with a light, fluffy texture and bursts of mixed summer berries throughout. Perfect for any occasion, this dessert is sure to impress your guests and leave them craving more. Serve warm with a dollop of custard or a scoop of creamy vanilla ice cream for the ultimate indulgence.
— Constant Cookbook
Ingredients
- 100g butter , softened, plus extra for greasing
- 100g caster sugar , plus 2 tbsp extra
- 100g self-raising flour
- 2 eggs
- 1 tbsp milk
- vanilla extract
- 200g mixed summer berries
- 25g flaked almonds
Instructions
- In a food processor, whizz together the butter, 100g sugar, flour, eggs, milk and 1 tsp vanilla extract until smooth. lightly grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit. Scatter over the remaining sugar and vanilla extract. Dollop over the cake mix, then smooth all over with the back of a spoon to cover the fruit. Make a little dip in the middle of the mixture to ensure it cooks evenly throughout. Scatter over the almonds.
- Heat oven to 180C/fan 160C/gas 4. Cook for 45 mins until the fruit is hot and the sponge is cooked through. Serve warm with custard or vanilla ice cream.
Cook Time
30M
Prep Time
PT10M
Nutrition
- Calories: 530 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 46 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.78 milligram of sodium
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