How’s it going?
On Sunday, we got back from an incredible week away in Turkey – I absolutely loved every single minute! I’ve been documenting a mini travel diary through Instagram Stories and at some point, I’m hoping to also write up a travel post too. It’s such a beautiful country, we’re already discussing a potential future trip back. ❤ In the meantime, I’ve managed to bring back a haul of goodies and have a kitchen full of spices, teas and treats to get me through the back-to-work blues!
Also, it’s so refreshing to come back from beautiful weather abroad to sunshine and warmth and long days in London! Looking at the forecast it’s *hopefully* here to stay for a little while – leading me nicely on to today’s summery recipe!
^ This beauty!
Three layers of moist, vanilla cake, sandwiched together with sweetened mascarpone whipped cream frosting and a tart homemade berry jam – topped with a selection of fresh berries and a few sprigs of mint.
It’s got summer written ALL over it.
There really is nothing like fresh English berries and cream in the sunshine!
Oh and the jam! The jam… It really sets the flavours off. Tart, fruity and the most perfect way to balance out the sweetness.
Homemade jam is so much better than the excessively sweet, preservative ridden jars you get in the supermarkets. In fact, I recommend making extra and popping it in sterilised jars to save for another day. It’ll easily keep a few months if you heat the jars in the oven for 15mins, add the hot jam and close the lids tightly (with an oven glove, don’t be like me!) to seal. Oh – and if you can, make the jar at least a day before hand so you can cool it down and allow it to set completely.
Tell me you don’t want a slice right this very second?!
Make this soon – it’s beautiful and delicious and I promise you’ll suddenly be everyone’s new fave person when they have their first spoonful!
- 330g salted butter
- 500g plain flour
- 600g caster sugar
- 6 medium eggs
- 1.5tsp baking soda
- 360ml buttermilk
- 3 tsp vanilla extract
Whipped cream frosting
- 600ml double cream
- 100g mascarpone
- 2 tbsp icing sugar, sifted
- 1 tsp vanilla extract
Mixed berry jam
- 250g mixed berries (strawberries – halved, raspberries, blueberries and blackberries)
- 175g jam sugar
- 1 tsp lemon juice + zest of half a lemon
- Fresh berries – I used a mixture of strawberries, raspberries, blueberries and blackberries
- Mint leaves [optional]
- Grease and line 3 x 9 inch baking tins and preheat your oven to gas mark 5.
- Cream together the butter and sugar until light and fluffy in a large bowl.
- One by one, add the eggs, whisking well to combine each time.
- In a separate bowl, whisk together the flour and baking soda.
- In another bowl, whisk together the buttermilk and vanilla extract.
- Add a third of the flour mixture to the butter and sugar and whisk to combine.
- Add half of the buttermilk mixture to the butter and sugar and whisk to combine.
- Repeat until all the ingredients are incorporated.
- Divide the batter into the prepared tins and bake for 25 – 30 mins or until a cake tester comes out clean.
- Once baked, remove from tins and place on a rack to cool.
Whipped cream frosting
Mixed berry jam
- Add the berries to a medium saucepan. Place on a medium heat, stirring occasionally until the berries begin to soften and release their juices.
- With the back of a wooden spoon, carefully squash the berries down.
- Cook down for a further few minutes before adding the remaining ingredients.
- Allow to bubble for five or six minutes before pouring straight into your prepared jars. Close the lids tightly and set aside to cool.
- Smear a spoonful of frosting over the cake board before placing your first layer of cake on it. [This will help prevent it slipping around.]
- Top the first layer of cake with 2 heaped tablespoons of jam before spreading. [I opted to steer clear from the edges by about 2cms – I think this again, helps stabilise the cake].
- Use a piping bag to decorate the layer with swirls and stars.
- Repeat with the remaining layers of cake before topping with fresh berries and some mint.