Ingredients and Equipment

Equipment
Large Mixing Bowl
Spatular
Small Whisk*
Scales
Small Pot or Saucepan
Bundt Style Cake Tin
Tubs/Bowls for weighting and storing ingredients

Cake Batter
200g Room Temperature Unsalted Butter
75g Light Brown Sugar
75g Golden Caster Sugar
50ml Maple Syrup
4 Medium or Large Eggs
200g Self-Raising Flour
1tsp Baking Powder
1tsp Ground Cinnamon

Berry ‘Topping’

300g Mixed Frozen Berries
75-100ml Maple Syrup

*Small Whisk not necessary but very useful for getting air in the batter for fluffier cakes

Method

Pre-Prep Before Baking
Pre-Heat oven to 170ᵒ
using a little butter coat the inside of the cake tin to help stop the cake from sticking. This only needs to be a very small layer.
Weigh out your ingredients mixing the flour, cinnamon, and baking powder together for later.

Cake ‘Topping’
Take the frozen mixed berries and place them in a pan on the hob and heat on low stirring every 30 seconds or so.

Once the berries have begun to thaw and release their juices add 75-100ml of Maple Syrup. Stir thoroughly to incorperate the juices into the syrup then pour it into the base of the cake tin. Spread the berries into a layer. If you are aesthetically driven you can arrange the berries at this step to make the top of the cake ‘prettier’.

Cake Batter
Take your room temperature butter, sieve in the light brown and caster sugars and cream them together in a large mixing bowl. I used a small spatular to combine the ingredients together at first.

For a lighter, fluffier cake, you can take a small whisk and thoroughly whisk this mixture to work air into it.

In a separate bowl, crack your four eggs. Making sure to remove the inevitable small piece of shell before continuing. whisk these eggs with the maple syrup thoroughly, this will help the maple syrup incorperate later.

Once whisked, add it to the butter and sugar. When you whisk these together remember that it will not form a smooth mix.

Sieve a third of the flour into the bowl. Here I would recommend folding the wet ingredients over the top of the flour to avoid it spraying up. Whisking the flour in and then continue with another third. At this point, the batter should be coming together. With the final third, you should now have a think smooth batter.

Once the batter is smooth, scoop it into the bundt tin spreading large spoonfuls out to form an even layer. Smooth this out to form a smooth top. This is important because this will be the bottom of your cake when unmolded.

Cover with foil and bake for 30 minutes. This is to prevent the top from burning as it takes a long time bake. Remove the foil and bake for 20 minutes more. Test the cake with a chopstick or toothpick. If it comes out clean it is done. If not, bake for longer testing it every 5 minutes or so.

LEAVE THE CAKE IN THE MOLD FOR AT LEAST 15 MINUTES BEFORE FLIPPING

Using a plate on top, flip the cake in one swift movement. let the cake rest for a moment before lifting the mold.

Serve and enjoy!