Honey "Forest Berries" Cake

Honey "Forest Berries" Cake is a simple honey and sour cream cake with raspberries, blackberries and wild strawberries: the batter is mixed with a whisk in ten minutes and baked at 160°C. It comes out fragrant, hearty and never dry, and the tartness of the berries balances the honey beautifully. Very tasty - I recommend making it at home!

Honey "Forest Berries" Cake

A fragrant honey cake made with sour cream, topped with raspberries, blackberries and wild strawberries - tasty, rich and very homey.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 eggs
• 1 cup flour
• 4 tbsp sugar
• 2 tbsp honey
• 0.5 tsp baking soda
• 2 tbsp sour cream
• 100 g berries raspberries, blackberries, wild strawberries; frozen is fine

Method

 

1. Beat the eggs with the sugar using a whisk or mixer. Add the baking soda and honey, and mix. Pour in the sour cream, mix again, sift in the flour and stir into a thick, sour-cream-like batter.
2. Pour the batter into a pan greased with vegetable oil - I use a round 16 cm pan. Scatter the berries on top and, if you like, sprinkle with sugar since the berries are tart.
   
3. Bake for 30-35 minutes at 160°C.
   
4. Let the cake cool before serving. Enjoy!
   

Tips

• Berries: frozen ones work fine - no need to thaw them first.
• Sugar on top: the berries are tart, so it's worth sprinkling the top with sugar.
• Pan: I use a round 16 cm pan - in a larger pan the cake will be shorter, so reduce the baking time.