GIVE US A RING

All your mates will come call­ing when this berry-filled bundt cake is on of­fer.

Sunday Star-Times - Sunday Magazine - - JORDAN RONDEL, THE CAKER -

Any va­ri­ety of sum­mer ber­ries are wel­come in this recipe. I used a bundt tin so I could pack as much fruit into the bat­ter and be sure it would still bake through. The al­mond but­ter ic­ing adds a del­i­cate sweet­ness, but use more honey or maple if you like.

TRIPLE BERRY BUNDT CAKE WITH AL­MOND BUT­TER IC­ING

Serves 12

For the cake:

85g al­mond but­ter

115g but­ter, soft­ened

150g soft brown or light mus­co­v­ado sugar

1 tsp vanilla ex­tract

3 free-range eggs

100g spelt or plain flour

100g ground al­monds

2 tsp bak­ing pow­der

½ cup milk of your choice

½ cup of fresh or frozen rasp­ber­ries

½ cup fresh or frozen blue­ber­ries

½ cup fresh or frozen black­cur­rants For the ic­ing:

½ cup cream cheese

½ cup al­mond but­ter

½ tsp vanilla ex­tract 2 tbsp honey or maple syrup For the dec­o­ra­tions: Fresh straw­ber­ries, sliced Pome­gran­ate seeds Fresh flow­ers (op­tional)

Pre­heat the oven to 170C on fan bake. Grease the sides of a bundt tin very well and line the base with bak­ing pa­per.

In the bowl of an elec­tric mixer, beat the al­mond but­ter, but­ter, sugar and vanilla ex­tract un­til pale, light and fluffy. Add the eggs, one at a time, beat­ing be­tween each ad­di­tion. Grad­u­ally add the flour, ground al­monds and bak­ing pow­der and mix un­til just com­bined. Fi­nally add the milk and stop your elec­tric mixer once it is just com­bined. By hand, fold through the ber­ries.

Pour the bat­ter into the tin and spread out evenly.

Bake for ap­prox­i­mately 40 min­utes or un­til golden in colour, springy to the touch and

a skewer in­serted in the cen­tre comes out clean. Al­low to cool for around 10 min­utes be­fore turn­ing out onto a cool­ing rack. Mean­while, make the al­mond but­ter ic­ing. In the bowl of an elec­tric mixer, beat the cream cheese by it­self un­til smooth. Con­tinue to add the al­mond but­ter, vanilla and honey or maple syrup and stop once com­pletely smooth. Once the cake is cool, ice the top of it and scat­ter over straw­berry slices and pome­gran­ate seeds. Dec­o­rate with fresh flow­ers if de­sired.

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