Berry Cake © 2013 . All rights reserved.

Little Hands

Our monthly contribution to the “Food in Motion” episode over at decor8 is all about berries: This time I had my daughter help me in the kitchen….

Berries taste wonderful on their own, but don’t they taste even better when there is cake around them??? Oh yes! Right now I’m working on my fourth cookbook and my three-year-old daughter sees me in the kitchen a lot when we’re home. She loves helping me, especially when I tell her I’m baking a cake! So it didn’t take any persuasion at all to get her to place the berries on top of the batter! I always give her little tasks when I’m cooking and she loves to help. Do your children like to cook with you? She rushes to put on her apron and gets out her own little mixing bowl and wooden spoons, standing on her stool to reach the countertop. I find it really important to involve children right from the start in the cooking process: it shows them what we eat and how the dishes we eat are made. When my daughter saw the powdered sugar later on the little cakes she cried: “Mommy! It’s snowing, although it’s summer!” — Let’s hope that didn’t inspire the weather gods to send us more November days in June, July or August!

Berry Cake
2 eggs
150 g sugar (3/4 cup)
1 teaspoon vanilla sugar
150 g flour (1 1/4 cups)
1 teaspoon baking powder
pinch of salt
50 ml milk (1/4 cup)
75 g butter, melted (1/3 cup)
125 g red currants (1 cup)
125 g blueberries (1 cup)

Preheat the oven to 180 degrees celcius. In a bowl mix eggs and sugar on high until thick and pale. Combine flour, baking powder and a pinch of salt and add it to the eggs and sugar. Mix in the milk and the melted butter until it’s a nice and thick batter. Wash the berries and pat them dry on a towel. Pour the batter in a round silicone baking pan, smooth the top with a spatula and place the berries on top. Bake for 35-40 minutes until top becomes golden brown.

– Liz

Cake stands: 3punktF

2 Comments

  1. Claudia

    Thank you for sharing this wonderful recipe! We had friends over yesterday and they all appreciated the cake so much that only a few crumbles were left. instead of red currents I used raspberries which was also delicious. I also like your video – sweet as the berries in the cake :)

  2. liz

    Dear Claudia,
    Thank you so much for your nice words! (and good to know it also works with raspberries!)
    Best, Liz

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