Fresh berry Neapolitan cake
SERVES 8-10
The fresh fruit and dark cocoa patches in this cake are fabulous!
250g butter, softened
1¼ cups caster sugar
1 tsp vanilla essence
3 eggs
2 cups gluten-free flour
4 tsp baking powder
¾ cup milk, plus 2 tbsp extra
2 tbsp cocoa powder
½ cup pureed strawberries
or raspberries
1 tbsp raspberry jam 1 Preheat oven to 180oC. Grease a 22cm springform cake tin and line the bottom with baking paper.
2 Beat the butter and sugar until pale and creamy. Add the vanilla essence, then the eggs, one at a time. Stir in half the flour, baking powder and half the milk alternatively, mixing lightly before adding the remaining flour and milk. Divide the mixture into three bowls.
3 Leave one mixture plain. Sift the cocoa into one batch of batter and lightly fold it in along with the extra 2 tbsp milk. In the other mixture, fold in the pureed fruit and jam.
4 Put dollops of the mixtures alternatively into the baking tin.
5 Bake for 50- 60 minutes until an inserted skewer comes out clean. Cool for 15 minutes before removing from the tin and cooling completely.
6 Ice with vanilla cream cheese icing and fresh raspberries.