Summer Berry Cake

20th June 2017 · Katie Lewis

Poeth (or hot if you’re reading this in anywhere other than Wales), it has been uncharacteristically hot here in Wales this week. Summer in the UK usually consist of brief bursts of summer sun, likely for around 3-4 days (if we’re lucky) before the sun retreats in defeat of grey clouds once again. This week is indeed our burst as we experienced our hottest day of the year so far (although I’m pretty sure they report this every time we are graced with a little bit of sunshine). In what I’m sure will go down in records, Wales reached an astonishing 29C, hardly baking weather! Luckily during my own week off, the weather was not so kind so I still have plenty of recipes to bring you.

Summer for means relaxing in the garden, outings to the beach or drives through the countryside, of course accompanied with plenty of seasonal food (& probably a cider or two). Munching on salads, breads & oils al fresco. Seafood & pub lunches in a beer garden somewhere near the coast. Leisurely afternoon teas in the garden . Double scoops & waffle cones in my favourite ice cream parlour. The meals may be lighter & simpler at this time of the year but that’s not to say that they’re any less satisfying.

When the weather is as hot as it is today, it’s hard to even imagine attempting to convey those summer flavours into baked goods. I will not be undefeated by the season though (where there’s a will, there’s a cake).

When I think of summer desserts, I think of Eton mess, ice cream & sorbet, fruit salads, dainty petit fours or summer pudding.. basically anything small & possibly chilled. But as well all know, I’m still partial to a bit of cake. Summer baking, cakes in particular, are not treats to be overlooked at this time of year. Especially as this is the season when we have some of the years best natural sweet offering in the form of summer fruits. Blueberries, cherries, raspberries, rhubarb, blackberries, strawberries, apricots, peaches.. a whole plethora of natures finest, all of which work particularly well in a cake.

So when I’m not preserving these glorious fruits (& my maslin pan will see a lot of action in the coming months) I like to experiment a little in the kitchen. Berries I find, work very well in baking. Oozing their colourful pigments & juices, adding life, sweetness & moisture what was once a simple sponge. Using a little wholemeal flour, with its slightly earth, more savoury flavour to contrast the fruit, really accommodates the prominence that these joyful fruits truly deserve. Add in a little lemon zest, a drizzle of icing & you’ve got a beautiful, jewelled summer berry cake, bursting with summer celebration (even on a hot day).