INGREDIENTS

for the berry vanilla cake

• 2½ cups plain flour
• 1 tbs baking powder
• 3-4 eggs (I used 4 small ones)
• ½ cup of milk
• 1 cup golden caster sugar
• 2 tbs vanilla sugar
• 125g / ½ bar of unsalted butter
• 400g tin of fresh berries – I used 200g blueberries and 200g strawberries (hulled and quartered)
• + 2 tsp of butter to grease the tin

for the chocolate glaze

• half a bar of unsalted butter (125g)
• 3 tbs unsweetened cocoa powder
• 5 tbs golden caster sugar
• 1 tbs or a little bit more milk or water
• large package of Smarties plus some more little colourful chocolate candies or mini Smarties
• piece of fabric ribbon

EQUIPMENT

• mixing bowl
• small non-stick saucepan
• 9” (22,8 cm) round non stick cake tin with removable bottom
• circle cut out from baking / parchment paper
• wooden skewer

METHOD

• Melt butter and leave it aside to cool down.
• Butter the tins with unsalted butter, place on the bottom of the tins baking paper circle and also butter it.
• In a bowl combine flour, baking powder, vanilla sugar, and caster sugar.
• Gradually add melted butter, milk and eggs.
• At the end fold in also berries.
• Pour mixture into buttered tins and bake in the the oven preheated to 160°C (320°F) for about one hour.
• Ready cake should have cracks on the top, be moist but not sticky inside, use skewer to check.
• Remove side of the tin and let the cake cool down completely before pouring over the glaze.
• In meantime prepare glaze, combining in the pot sugar, butter, cocoa powder and milk.
• Let the glaze cool down a little bit before pouring over the cake. Don’t worry if it won’t cover the sides of the cake properly, the ribbon will cover the imperfections.
• Sprinkle the cake with colourful candies and place in the fridge.
• Once the cake is completely cooled down tight the ribbon around it.

Make about 12 thick pieces.

NOTES

This cake is picnic safe, can be easily wrapped in the cling film, stored overnight in the fridge and then carried to the picnic… the chocolate covering will get softer but it won’t melt, even after few hours in the sun.

This cake can be easily made in loaf tins instead (you will need two of them) or as muffins / cupcakes (about 24), reduce only the baking time from one hour to about 45-55 minutes.