Custard & Boysenberry Cake
Ingredients
3/4 cup sugar
100g butter, softened
1 tsp vanilla
3 eggs
Zest of a lemon
¼ cup milk
2 cups flour
1 ½ tsp baking powder
1 ½ cups Tatua Crème Custard
Boysenberries, fresh or frozen (alternatively blackberries, raspberries, tinned plums or apricots)
Method
- Beat the butter, sugar and vanilla together until pale, add the eggs one at a time, then lemon zest and milk.
- Sift in the flour and baking powder and mix so all of the ingredients are well combined.
- Pour half the batter into a greased and lined 22-24 cm springform cake tin.
- Dollop the Tatua Crème Custard on the cake batter, followed by the fruit, then cover with the remaining cake batter.
- Bake at 180C for about 35-45 minutes, or until a toothpick inserted in the cake comes out clean.
- Let the cake cool before removing from the cake tin.
- Dust the top with icing sugar, when ready to serve.
Serves 8
Recipe and photo by Nourish Magazine
