You might think that I’m trying to ignore the fact that winter is fast approaching… and well, you might just be right! One more week and the season of my discontent begins. A tendency to indulge in bear-like hibernation will become intensely strong… with the kitchen, my lair of warmth and comfort.
This cake is far from being considered seasonal right now, however it’s a recipe that shines just as brightly, whether you opt to use fresh or frozen berries… and quite frankly, sometimes you need a little hit of summertime flavours, before you get plunged into the dark, cold days of winter!
One of my husband’s colleagues made the following cake not so long ago, when a group of us were invited over for a lovely afternoon of drinks and nibbles. She very kindly passed on the recipe, for which I am truly grateful. It was a cake that she had seen in a food magazine, but no longer had the details of which magazine it was… so unfortunately I’m unable to attribute the recipe to it’s original chef/creator.
For the Cake: For the Topping: Pre-heat the oven to 180°C. Lightly grease and line a 23cm spring-form cake tin. Mix together all of the cake ingredients, except for the berries. Note: this will be quite a heavy mixture – almost more of a slice, or loose cookie dough consistency. Press the mixture evenly into the prepared tin and cover with the berries. Whisk together the topping ingredients in a mixing bowl and then pour evenly over the top of the berries. Bake in the pre-heated oven for about 50-60 minutes. When golden (and not too wobbly) on top, remove from the oven and allow to cool somewhat (the custard topping will continue to set a little more as it cools). Run a knife around the edge of the cake to make sure nothing is sticking, before removing from the spring-form tin and transferring carefully to a serving plate. Beautiful served with a dollop of double cream on the side.Berry & Custard Cake
Ingredients
Instructions
Please forgive me if things are a little quiet around here over the next few weeks… My time and attention is required over at The Dinner Party Collective right now, as we start putting the finishing touches on our very first menus to be released in early June! Come have a look and discover what it’s all about… if you haven’t already! Cheers, Margot
Gather & Graze 
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Fantastic! Looks so delicious!!! 🙂
It looks amazing! Custard made with sour cream is pretty new to me… I bet it must be scrumptious!
The sour cream, along with the berries, gives the cake a lovely tartness and makes you want to come back for more and more! Thanks Margherita, have a wonderful weekend! 🙂
Stumbling across your blog has made my afternoon. This cake looks great!
That’s so very sweet of you Jenn, thanks! 🙂 Welcome to Gather and Graze!
This looks great will be trying this over the weekend.
Thanks so much… I really hope you give it a try!
This cake is all I need this weekend 😀
Very kind of you Lily! Cheers!
What a great cake, Margot! It brings a little of sunshine in a season that is anything but! I couldn’t agree more with you: I hate winters and I truly think hibernation is the only solution to survive those months … at least for me! 😜
PS: I took a peek … everything looks F-A-N-T-A-S-T-I-C … Shhhh
Thanks so much Francesca! Once the kids are all grown up, I’m determined to live 6 months of the year here and 6 months in Europe somewhere – in an attempt to avoid winter altogether!
😀 I’m so, so pleased that you like what you’ve seen! You’re sweet comment has made my day – thank you! Not long now! 🍴🍷
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Looks like I have a cake to bake this weekend! I love custard and this is perfectly appropriate for our summer-like weather we are experiencing these past few days. No doubt the youngster of the house will love this. I’ll make sure to use the full amount of sour cream to have that “custardy” top that I know we will love.
I hope you guys enjoy it Seana! I’ve yet to make it again with the full quantity of sour cream, but think as long as you allow it to cool sufficiently in the tin (to let the custard set enough) it should come out beautifully. I didn’t get a chance to make your blueberry slab pie yesterday, but will try for tomorrow on our lazy Sunday! M.xx
This looks so delicious. Perfect with a cup of coffee or tea in the morning.
Thank you very much Mary! It really is a delicious and flavourful cake. 🙂
Very colorful and delectable looking cake. Since we are at opposite end of seasons, and we do post for world wide audience, any ingredient at any time of the year is appreciated.
Thank you Fae! I’m the same… I will happily bookmark any recipe that catches my eye and store it away for the right season, when the produce will be at it’s finest. Patience is a virtue! 😉
What a beautiful looking cake and so fresh with all those berries in. The combinations of textures and flavours must be delicious:)
Thanks Trixie! 🙂 The base is almost verging on biscuity once it has cooled down and yes, texturally works so well with the soft custardy berry topping.
Looks spectacular, Margot!
Thank you Anatoli! It’s such a simple little cake to make, but so big in flavour!
Ooh definitely my kind of cake – and I love that it can be made year round as it uses frozen berries 🙂
It’s sooo good Tanya… with a nice tangy flavour from the sour cream and berries! Hope you give it a try sometime. 🙂
Wouldn’t it set better with the amount of sour cream you ended up using? Especially if baking with frozen berries. And I bet this tastes great at room temp. I’d better just stop here, as otherwise I’ll end up mentioning summery picnics! Shush!
Picnics! Yes, I’ll pretend I didn’t just read that! 😉 You’re right Johnny, I’m sure using less sour cream would keep it from being quite so wobbly and custard-like on top (not that I didn’t enjoy that aspect of it when I first tasted it though…) I’ll need to make this again soon to be able to compare and recommend one way or the other. Oh and yes, definitely best served at room temp – just as lovely today as it was yesterday too. Might need to hide the last slice, before someone else in the family spies it!
Oh Margot, this looks totally delicious. I’m a sucker for anything with berries!
Me too Sandra! 😀 Thanks!
Mmmmmm. Looks delicious. No frozen fruit left in my freezer but I’m bookmarking this for when our fruit season starts.
With all your gorgeous mix of berries that you have on the farm Anne, this would be a great cake to make. I thought 3 cups of berries sounded like a lot, but it works perfectly. Mmmmm indeed – it still tastes just as lovely today too!
what an amazing looking cake. Looks extremely mouth-watering. I love berries and love them very much in desserts. Totally agree with you on the frozen berries – they work very well in baking.
Thanks very much Jo! Yes… doesn’t feel like a compromise in flavour or texture at all to use frozen berries in baking! Much prefer to keep the fresh berries for eating ‘au naturel’ or for decorating the tops of cakes, tarts etc… Enjoy your weekend!
Absolutely devine!!! Great idea to have the custard as a topping:))
Awww, thank you so much! 🙂
THIS.LOOKS. AMAZING – I am shouting because I am excited by this cake 😉 I actually love winter (doing the school run in today’s downpour, not so much). I know – totally UnAustralian! I am loving this recipe and if I wasn’t fasting today (damn you 5:2 diet) I would crank up the oven and start baking. Pinning!
I was excited when I first saw and tasted this cake too, HM! It’s so beautifully moist and luscious. 🙂 Winter up in Sydney must be quite pleasant… probably a little bit like some of our autumn/spring temps here! Couldn’t get a more perfect day than today though – the sun’s shining and no wind… perfect day for watching kids play soccer!
hehe! is perfect day here too but soccer was called off after the torrential rain we;ve had this week #fistPump #Yay #bakingTime