Triple berry cake

Triple berry cake


  1. First, make the cake. Preheat the oven to 180oC (160oC fan assisted), Gas Mark 4. Brush the base and sides of 2 x 20 cm (8 inch) Springform tins with a little oil and line the base of each with a circle of non-stick baking paper.
  2. Add the margarine, sugar, flour and baking powder to a large mixing bowl or food processor. Add the eggs and fruit rinds and beat together for a few minutes until smooth.
  3. Divide the cake mixture evenly between the two tins and level the surface with a knife. Bake for 20-25 minutes until the cakes are well risen, golden brown and the tops spring back when lightly pressed with a fingertip.
  4. Leave the cakes to cool for 5 minutes then loosen the edges, remove the tins and cool on a wire rack.
  5. About 1-2 hours before you are ready to serve, remove the lining paper from the cakes if you haven’t already then cut each cake into two layers. Put one of the layers on a cake stand or flat plate.
  6. Spread with some of the lemon curd then arrange half the raspberries and strawberries in an even layer on top. Add a second cake layer, more lemon curd and the blueberries. Add a third cake layer, more lemon curd then the remaining raspberries and strawberries and cover with the final cake layer. Press together gently, checking that the cake stands straight.
  7. Whisk the cream in a bowl until it forms soft swirls then spread a thin layer over the top and sides of the cake to stick the cake crumbs in place then spoon the remaining cream over and spread into soft swirls. Cover with the coconut shavings then chill until ready to serve. 
  8. Add a few extra berries to the top of the cake, if liked, dust lightly with sifted icing sugar just before serving. 

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This impressive cake ican make a fantastic alternative to a traditional Christmas cake


For the cake:

Little sunflower oil for greasing

225g (8oz) soft margarine

225g (8oz) caster sugar

225g (8oz) self-raising flour

1 teaspoon baking powder

4 medium eggs

1 lime, grated rind only

1 lemon, grated rind only
To decorate
1 x 325g jar lemon curd

225g (8oz) raspberries, plus few extra to decorate

400g (14oz) strawberries, thickly sliced, plus few extra to decorate

150g (5oz) blueberries

450ml (3/4 pint) double cream

100g (4oz) coconut shavings

Little icing sugar, sifted, to decorate


Time: 1 hour
Serves: 12
Nutrition: n/a