Summer Fruit & Cream Cake

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Try this light, fruity, creamy cake... You won't regret it!



64g Unsalted butter Room Temperature
200g Sugar
3 Eggs
270g Flour
1 teaspoon Salt
3.5 teaspoon Baking powder
300ml Milk
2 teaspoons Vanilla extract


Edible flowers


250g Heavy cream
65g Sour cream
30g Icing sugar



Preheat the oven to 175C and line a cake tin with baking paper.

Beat the butter and sugar together until light and fluffy, add the eggs and beat until creamy. Beat in the flour, salt and baking powder then stir in the milk and vanilla until thoroughly combined.

Spoon the cake into the prepared tin and bake for 40 to 45 minutes or until a toothpick comes out clean. Leave to cool completely.


Beat the cream, sour cream, icing sugar and a pinch of salt together until soft peaks form. Spread over the cooled cake, top with slices of fruit and edible flours.

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