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Fruity Cake
A soft, fruity cake layered with strawberry and apricot flavours, finished with a creamy mascarpone frosting.
This fruity cake combines two flavours in one bake, strawberry and apricot, layered together for a beautiful and delicious result. Fresh berries on top add colour and freshness, while a mascarpone and apricot frosting finishes the cake.
The batter is mixed gently to keep the cake soft and tender. Baking the layers together creates a striking cross-section and a balanced fruity flavour in every slice.
Ingredients
- 120 g butter (room temperature)
- 60 g sugar
- 2 eggs
- 100 g strawberry jam
- 100 g apricot jam
- 150 g self-rising flour
- 1.5 g salt (¼ tsp)
- 40 g milk
- Fresh berries
- Frosting: 250 g mascarpone + 100 g apricot jam
Pan
- Rectangular pan, 26 × 18 cm
Baking
- Oven temperature: 170°C (340 °F)
- Baking time: about 40 minutes, or until a skewer comes out clean
Instructions
- Beat butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the strawberry jam until smooth.
- Sift flour and salt, then gently fold into the batter.
- Add milk and mix just until smooth.
- Transfer the strawberry batter to a piping bag.
- Prepare a second batter using apricot jam following the same steps.
- Pipe strawberry batter into a lined 26 × 18 cm pan, add berries, then cover with apricot batter.
- Bake at 170°C for about 40 minutes until a skewer comes out clean.
- Cool completely before frosting.
- Mix mascarpone with apricot jam and pipe onto the cake.
