How to make Blueberry and Raspberry Cake

You will need:

For the cake:

300g Self-raising flour

300g Caster Sugar

300g Margarine/Butter

5 eggs

100g Blueberries

100g Raspberries

For the Buttercream:

175g Icing Sugar

75g Unsalted butter (room temperature)

1 Tsp Vanilla Extract

2 Tbsp Milk

100 Jam

(Optional) Blueberries to top

Method:

For the Cake:

1. Prepare two 8 inch (20cm) cake tins by greasing and lining them.

2. In a bowl, cream the margarine and caster sugar together until they are well blended.

3. Add the eggs and mix thoroughly.

4. Incorporate the self-raising flour, mixing until fully combined.

5. The add the blueberries and raspberries and mix until well distributed.

6. Divide the batter between the two prepared tins and bake in a pre-heated oven at Gas Mark 5, 190C, or 170C for fan-assisted ovens for 35 to 45 minutes, or until a skewer inserted comes out clean.

   For the Buttercream:

7. In a bowl, add the butter to the icing sugar and press it into the icing sugar with a fork to minimize icing dust. A stand mixer can be used if available.

8. Once the butter and icing sugar are as mixed as possible, add the vanilla extract and gradually add milk until a smooth buttercream forms. If the mixture becomes too liquid, add more icing sugar to thicken.

   To assemble the cake:

9. Apply a little buttercream to a cake board to help the cake adhere. Place one of the cakes on it.

10. Spread a layer of buttercream over the first cake, then a layer of jam.

11. Then place the second cake on top.

12. Cover the top of the cake with the remaining buttercream, spreading it evenly, or use a piping bag with a nozzle to create swirls on top.

13. If desired, decorate with blueberries and enjoy.

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