I am a huge fan of the Waitrose magazine. I often find myself on a Sunday trawling through finding recipe inspiration for dinner parties I will probably never have. But I love the way it’s put together. The middle class person in me gets a huge kick out of mentally planning these exquisite dinner parties and fingering through the glossy pages of cocktails I “will” make and cakes I “will” eat.
A few weeks back, I got to bring one of the recipes alive. It had been a while since I properly baked and we had a huge bake sale at work that needed some serious cake available to the masses.
Thus, the Utterly Berry Cake was called upon to deliver it’s cakey goodness to all who wandered aimlessly towards the light. A cake full of berry goodness and slathered with marshmallow frosting, at a magnificent 3 cakes high.
You will need:
For the cake:
- 5x large eggs
- 300g of unsalted butter, softened – plus extra for greasing
- 300g of caster sugar
- 75g ground almonds
- 225g self raising flour plus extra for dusting
- 1/2 an orange, zest and juice
- 150g unsalted butter
- 250g icing sugar
- 1/2 x 213g jar of marshmallow fluff
- 70g raspberries
- 4 tbsp of raspberry jam
- 150g raspberries
- 175g blueberries
- 75g strawberries, halved
1. Pre-heat oven to 180 degrees and grease 3 round sandwich tins. or, if you’re like me, grease 1 tin and wait… and wait…. and wait. Line the bottom with parchment paper and dust the sides with flour.
2. In a large bowl, whisk together the eggs, butter, sugar, almonds, flour and orange zest and juice using electric beaters until smooth – it’s okay if it looks slightly curdled. Divide them equally between the tins. Or divide the mixture between the one tin… I guessed and it was pretty accurate. It’s easy to tell. Level with the back of a spoon and bake for 25-30 minutes until golden. Cool upside down on a tea-towel lined board for 5 minutes to flatten the top. Turn the right way round and remove them from the tins. Allow to cool completely on a wire rack.
3. Whilst they are cooling, you can make the marshmallow. YES, MARSHMALLOW. Frosting. in a large bowl, use the electric beaters to whisk butter and 125g of icing sugar until combined. Gradually add and beat in the extra 125g and add the marshmallow fluff until light and fluffy. Set half aside and with the other half, stir the raspberries in and squish them to make a marble effect.
4. Now, to assemble this beast. Place one sponge on a plate and spread 2 tbsp of jam and half of the raspberry frosting. add 1/3 of the raspberries and blueberries. Repeat for the second sponge. Finish the cake with the raspberry free frosting on the top, scatter with the strawberries and the remainder of the fruit and stare in awe at your masterpiece.
Now, I can assure you the Waitrose version is way more polished than mine. I was fighting with over zealous air con and the humidity when I was icing the cake in the office (whaaaat? I commute in a long way!) so it’s a tad messy. BUT don’t let that sloppy, gooey marshmallowey icing fool you, rumour has it it was pretty scrummy.