Name: Mixed berry cake with vanilla bean syrup
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 125 gram (4 ounces) butter, softened; 1 cup (220g) caster (superfine) sugar; 3 eggs; 1/2 cup (75g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1/2 cup (60g) ground almonds; 1/3 cup (80g) sour cream; 1 1/2 cup (225g) frozen mixed berries; 1/2 cup (100g) drained canned seeded black cherries; Vanilla bean syrup; 1/2 cup (125ml) water; 1/2 cup (110g) caster (superfine) sugar; 2 vanilla beans

Ingredients

125 gram (4 ounces) butter, softened

1 cup (220g) caster (superfine) sugar

3 eggs

1/2 cup (75g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1/2 cup (60g) ground almonds

1/3 cup (80g) sour cream

1 1/2 cup (225g) frozen mixed berries

1/2 cup (100g) drained canned seeded black cherries

Vanilla bean syrup

1/2 cup (125ml) water

1/2 cup (110g) caster (superfine) sugar

2 vanilla beans

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 20cm (8 inch) baba pan thoroughly.

2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.

3.Transfer mixture to large bowl; stir in sifted flours, ground almonds, sour cream, berries and cherries. Pour mixture into pan; bake about 40 minutes.

4.To make vanilla bean syrup; combine the water and sugar in small saucepan. Split vanilla beans in half lengthways; scrape seeds into pan then place pods in pan. Stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes. Using tongs, remove pods from syrup.

5.Stand cake in pan 5 minutes before turning onto wire rack set over tray. Pour hot syrup over hot cake.

If you don’t have a baba pan, use a deep 20cm (8 inch) round cake pan; line base and side with baking paper. Wash used vanilla pods and add to jars of caster (superfine) sugar to make vanilla sugar, often used in baking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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