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Union jack cake recipe
From summer picnics to street parties, this cake makes the perfect centrepiece.
Prep time: 30 minutes, plus coolingCook time: 30 minutesServes: 8 -12
IngredientsCake100g butter (softened) or baking spread4 large eggs, beaten225g golden caster sugar175g self raising flour50g ground almonds2 tsp baking powder125ml Onken vanilla yogurt
To decorate200ml Onken vanilla yogurtApproximately:200g small even sized strawberries, hulled100g even sized raspberries175g blueberries
Method1. Preheat the oven to 180C/160C fan/gas 4. 2. Butter and line a 30 x 20cm traybake tin with baking parchment. 3. For the cake: Place the butter, eggs, sugar, flour, almonds, baking powder, and yogurt into a mixing bowl and mix together using an electric hand whisk until smooth. Pour into the tin and level the surface.4. Bake for 25-30 minutes until golden and a skewer inserted comes out clean. Leave to cool for 10 minutes before carefully removing from the tin. Transfer to a wire rack to cool. 5. Remove the baking parchment.6. To decorate: Just before serving spread the yogurt over the top of the cake, leaving a slight gap around the edge.7. Place a row of strawberries across the centre and down the length of the cake to make a cross. Next, place a single row of raspberries diagonally from each corner to the middle. 8. Fill in the empty spaces with blueberries leaving a white stripe around each pile. Cut into squares to serve.
Note: Best eaten immediately, or chill in the fridge for 2 hours before serving.