Summer berry cake

1 cake tin, approx.: 2.4 litres

1,5 hour

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200 g butter
4 eggs
320 g Dansukker Caster Sugar
75 g Dansukker White Syrup
360 g plain flour
4 tsp baking powder
1 tsp Dansukker Vanilla Sugar
Zest of 1 untreated lemon, rinsed thoroughly
200 ml milk
300 ml summer berries of your choice


Pre-heat the oven to 175 °C.

Grease and flour the cake tin.

Melt the butter and leave to cool.

Whisk the eggs, sugar and syrup until fluffy.

Combine the flour, baking powder, vanilla sugar and lemon zest.

Fold the dry mixture into the egg mixture.

Add butter and milk and stir into a smooth mixture.

Pour into the cake tin and bake for 50–60 minutes.

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