Spring Baked Cake
Equipment
- 24cm porcelain pie dish
Ingredients
- 110 ml Milk full cream
- 120 g Butter melted
- 100 g Cultured Cream
- 170 g Cake Flour sieved
- 130 g Castor Sugar
- 2 Eggs large
- 1 ½ Teaspoons Baking Powder
- 2 Teaspoons Vanilla Extract or essence
- Blueberries as needed
- Raspberries as needed
Serving
- Warm Custard
Instructions
- Preheat oven to 180℃.
- Grease a 24cm porcelain pie dish with butter and coat with flour or use cooking spray. Set aside.
- In a mixing bowl, add melted and sugar, whisk with a hand whisk until well combined. Whisk in the eggs, one at a time.
- Add vanilla essence and cultured cream, whisk until combined.
- In a small bowl mix flour, desiccated coconut, baking powder and salt, stir to mix.
- Whisk in half of the flour mixture and half of the milk until smooth, then add the rest of the flour mixture and milk, whisk until smooth.
- Transfer the batter into the prepared pie dish, spread it evenly.
- Top it with as much blueberries and raspberries. See Video.
- Bake for 35 to 40 minutes or until a toothpick inserted in the centre comes out clean.
- Let it cool 20 minutes.
- Cut into wedges.
- Serve with warm custard