My favourite part of British cake recipes is ‘put all of the ingredients in a bowl and mix until smooth’. The recipe is simple as ABC, you can even cook it for breakfast. The main thing is to turn on the oven before you start making the dough, take the butter out of the refrigerator in the evening, half an hour, the cake is ready and you are the home goddess! In Soviet recipe books there was a cake called ’Guests on the doorstep’, do you remember? And in such situations, too, guests will certainly appreciate it!
My favourite part of British cake recipes is ‘put all of the ingredients in a bowl and mix until smooth’. The recipe is simple as ABC, you can even cook it for breakfast. The main thing is to turn on the oven before you start making the dough, take the butter out of the refrigerator in the evening, half an hour, the cake is ready and you are the home goddess! In Soviet recipe books there was a cake called ’Guests on the doorstep’, do you remember? And in such situations, too, guests will certainly appreciate it!- Prep time: 10 minutes + 10 minutes’ chilling
- Cook time: 30 minutes
- Serves: 9
- Difficulty: easy
- Course: cake
- Cookware: rectangular baking dish 20×30 cm, cooling rack, cream spatula
- Cuisine: British
Ingredients
For the dough:
- 175 g flour
- 175 g sugar
- 125 g Greek yogurt
- 100 g butter
- 50 g ground almonds
- 4 eggs
- zest of 2 lemons
- 2 tsp baking powder
- 10 g butter for greasing
For the cream:
- 300 g icing sugar
- 200 g cream cheese
For the decorations:
- 300 g raspberries
- 200 g blueberries
Cooking method
Step 1⠀
Heat the oven to 180°C. Butter the baking dish, and line with parchment paper. Put all the ingredients for the dough into a mixer bowl and mix until smooth. Pour the batter into the baking dish and put in the oven for 25-30 minutes. Carefully turn out the cake onto a wire rack, remove parchment paper, and leave to cool.
Step 2
To make the icing, in a bowl gently mix cream cheese and icing sugar. Beat with a mixer at medium speed until smooth. Top the cooled cake with icing. Use a spatula or table knife to spread it evenly across the top. Garnish with berries.
My tips and tricks:
And what if I forgot to get butter from the refrigerator? The first rule is not to panic. Second – there are at least two ways. Grate the butter. Put in a warm place for a couple of minutes. For example, next to the stove. Do you need it faster? You make a bain-marie, cut the butter into cubes and put it directly on its wrapping paper into the top bowl of the bain-marie. Be careful, it shouldn’t start malting! We need just soft butter: when whipped with sugar, it is well saturated with air bubbles. This makes the dough light and airy. If the butter is melted, then it will simply dissolve the sugar crystals. And that’s all.
- For the dough:
- 175 g flour
- 175 g sugar
- 125 g Greek yogurt
- 100 g butter
- 50 g ground almonds
- 4 eggs
- zest of 2 lemons
- 2 tsp baking powder
- 10 g butter for greasing
- For the cream:
- 300 g icing sugar
- 200 g cream cheese
- For the decorations:
- 300 g raspberries
- 200 g blueberries
- Heat the oven to 180°C. Butter the baking dish, and line with parchment paper. Put all the ingredients for the dough into a mixer bowl and mix until smooth. Pour the batter into the baking dish and put in the oven for 25-30 minutes. Carefully turn out the cake onto a wire rack, remove parchment paper, and leave to cool.
- To make the icing, in a bowl gently mix cream cheese and icing sugar. Beat with a mixer at medium speed until smooth. Top the cooled cake with icing. Use a spatula or table knife to spread it evenly across the top. Garnish with berries.