Rachel Allen

Three light cake recipes to sweeten up your summer

Serves 6 You will need:

• 175g butter, softened

• 175g caster sugar

• 3 large eggs

• 225g self-raising flour

• 175g mixed berries (you can use either fresh or frozen)

• 75g granulated sugar

• 1 tablespoon lemon juice

1 Preheat the oven to 180°C, 350°F, Gas 4. Line a regular (900g) loaf tin with parchment paper. 2 Put the softened butter in a bowl and cream it until it is soft. Add the caster sugar and continue to beat the mixture until it is soft and light. 3 Add in the eggs, one at a time, beating well between each addition. 4 Sift in the self-raising flour and mix it in gently to incorporate it. 5 Put half of the mixture in the lined loaf tin and use the back of a spoon to level it out. Scatter 75g of the mixed berries over the top, then cover them with the remaining cake mixture, using the spoon to level out the top. 6

Place the cake in the centre of the preheated oven and bake it for 55 minutes to one hour, until a skewer inserted into the centre comes out clean. 7

Now mix the remaining 100g of mixed berries with the granulated sugar and the lemon juice, mashing the fruit ever so slightly, and pour the berry mixture over the hot cake to cover the surface. Allow the cake to cool, then remove it from the tin and peel away the parchment paper.

8Cut the cake into slices to serve.