Berry lemon cake

Name: Berry lemon cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 300 g frozen berry mixture; 7-10 Tbsp some + 200 g soft butter; 200 g demerara sugar; 2 Eggs (Gr. M); 200 g Flour; 1 TEASPOON Baking Powder; 100 ml + 2 tablespoons berry lemonade (e.g. raspberry sherbet); 100 g Almond slivers; 100 g Icing sugar

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

300 g frozen berry mixture
7-10 Tbsp some + 200 g soft butter
200 g demerara sugar
2 Eggs (Gr. M)
200 g Flour
1 TEASPOON Baking Powder
100 ml + 2 tablespoons berry lemonade (e.g. raspberry sherbet)
100 g Almond slivers
100 g Icing sugar

Directions

1
Defrost berries and preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø). Cream 200 g butter and sugar with the whisks of the mixer.
2
Stir in the eggs one by one. Mix flour and baking powder. Alternately stir 100 ml lemonade into the butter-sugar-cream. Fold in almonds.
3
Put the dough into the mould and smooth it down. Spread the berries on top. Bake in a hot oven for about 45 minutes. Take out, carefully remove the cake from the edge and let it cool down.
4
For the icing, mix icing sugar and 2 tablespoons lemonade. Dribble over the cake and allow to set.