Summer berry cake

1 cake tin, approx.: 2.4 litres 1,5 hour
Summer berry cake
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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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