Quick & Easy

Mixed berry cake with vanilla bean syrup

mixed berry cake with vanilla bean syrup


Vanilla bean syrup


1.Preheat oven to 180°C (160°C fan-forced). Grease 20cm (8 inch) baba pan thoroughly.
2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.
3.Transfer mixture to large bowl; stir in sifted flours, ground almonds, sour cream, berries and cherries. Pour mixture into pan; bake about 40 minutes.
4.To make vanilla bean syrup; combine the water and sugar in small saucepan. Split vanilla beans in half lengthways; scrape seeds into pan then place pods in pan. Stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes. Using tongs, remove pods from syrup.
5.Stand cake in pan 5 minutes before turning onto wire rack set over tray. Pour hot syrup over hot cake.

If you don’t have a baba pan, use a deep 20cm (8 inch) round cake pan; line base and side with baking paper. Wash used vanilla pods and add to jars of caster (superfine) sugar to make vanilla sugar, often used in baking.


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